Recipe Turkey Cutlets with Rhubarb Ketchup

Tender, golden-crisp turkey cutlets and tangy rhubarb ketchup give a whole new flavor to a kid-friendly favorite. Serve with Ontario peas.

4 servings

INGRÉDIENTSRhubarb Ketchup

• 2 cups (500 mL) chopped Ontario rhubarb
• Half small Ontario onion, chopped
• 1/4 cup (50 mL) each granulated sugar and water
• 2 tbsp (25 mL) apple cider vinegar
• 1/4 tsp (1 mL) each salt and pepper
• 1/4 tsp. 1 tsp (1 ml) celery seed
• Pinch of ground allspice and cloves

Chops

1. 1 lb (500 g) Ontario Turkey Breast Cutlets
2. 1/2 cup (125 ml) fine cornmeal
3. 1/4 tsp (1 ml) each salt and pepper
4. 1/4 cup (50 ml) Ontario milk
5. 2 tbsp. tbsp (25 ml) vegetable oil

PRÉPARATIONRhubarb Ketchup

1. In a small saucepan, combine the rhubarb, onion, sugar, water, vinegar, salt, pepper, celery seed, allspice, and cloves. Cover and bring to a boil over medium-high heat.
2. Uncover, reduce heat, and simmer gently, stirring often, until the onions are translucent, the rhubarb is tender, and the mixture is thickened, about 15 minutes.
3. Let cool slightly, then blend with an immersion blender or in a large mug until smooth. (Serve warm or store in the refrigerator in an airtight container for up to 2 weeks.)

Cuts

1. Cover a large baking sheet with aluminum foil and place in the oven.
2. Preheat oven to 400°F (200°C).
3. Cut turkey cutlets into small pieces (about 4 inches). In a shallow dish, combine cornmeal, salt, and pepper; pour milk into another shallow dish.
4. Working with a few pieces at a time, dip the turkey first in the milk, then in the cornmeal mixture, turning and pressing to coat.
5. Place on a plate.
6. Heat a large skillet over medium-high heat.
7. Add 15 ml (1 tbsp) of oil and stir to coat.
8. Add the cutlets in batches and brown them, 1 to 2 minutes per side.
9. Transfer them to the hot baking sheet.
10. Repeat with the remaining cutlets, adding more oil and adjusting the heat as needed to prevent them from burning.
11. Cook the cutlets until they are no longer pink inside, about 8 minutes.
12. Serve with rhubarb ketchup.

Tips

• Rhubarb ketchup is delicious the same day it is made, but even better after a few days, as the flavors blend well. Make it ahead if you have time. Try it on hamburgers, roasted potato wedges, and scrambled eggs.
• If you don't have turkey cutlets, buy a boneless, skinless turkey breast or tenderloins and slice them into 1/2-inch (1 cm) thick slices.
• Heating the griddle helps the turkey cutlets cook quickly and stay moist.