Cutlets just right for small gathering

Here’s a quickly made dish that could be a festive centerpiece for a smaller holiday gathering, when a whole turkey would be too much.

These turkey cutlets are dressed up with a citrus-fig sauce that’s a blend of oranges, lime, dried California figs, ginger and honey in a tangy base. The sauce complements turkey breasts to perfection, or even chicken, if you prefer. Best of all, the dish takes less than 30 minutes to prepare.

Turkey Cutlets with Citrus-Fig Sauce

Recipe for AP from Blue Ribbon Orchard Choice and Sun-Maid Figs

1 pound fresh turkey breast slices or cutlets (see note)

Salt and ground black pepper, to taste

1 tablespoon plus 2 teaspoons olive or vegetable oil

1 cup thinly sliced red onion

1 cup dried figs, stemmed and halved or quartered

1/3 cup water

1/2 teaspoon finely grated lime zest

1 cup orange sections (2 large oranges), peel and all membrane removed

2 to 3 tablespoons finely chopped crystallized ginger

2 tablespoons chopped fresh parsley

1 tablespoon fresh lime juice

2 teaspoons honey

Season turkey slices on both sides with salt and pepper. Heat 1 tablespoon oil in large skillet over medium to medium-high heat. Add turkey; cook 2 to 4 minutes on each side, till browned and cooked through. Remove from heat to warm serving platter.

Heat remaining 2 teaspoons oil in same skillet over medium heat. Add onion; stir about 1 minute to soften. Add dried figs, 1/3 cup water and zest; cook and stir 2 to 3 minutes, until liquid evaporates. Remove from heat; stir in orange sections, ginger, parsley, lime juice and honey. Serve over turkey.

Note: If turkey breast slices (cutlets) are not available, substitute chicken breast cutlets.

Yield: 4 servings

Nutrition information per serving: 362 calories, 6 grams fat (1 gram saturated, 15 percent fat calories), 30 grams protein, 47 grams carbohydrate, 45 milligrams cholesterol, 7 grams dietary fiber, 396 milligrams sodium.