Valley Fig Growers

Turkey Cutlets With Citrus-California Fig Sauce

Makes 4 servings


1 pound fresh turkey breast slices or cutlets* 

Salt and ground black pepper, to taste 

1 tablespoon plus 2 teaspoons olive or vegetable oil, divided use 

1 cup thinly sliced red onion 

1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and halved or quartered 

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  


  1. 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 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.

*If turkey breast slices (cutlets) are not available, substitute with chicken breast cutlets.

Nutrition Information

amount per serving

  • Calories 352
  • % Calories from Fat 15%
  • Fat 6
  • Cholesterol 45
  • Protein 30
  • Carbohydrates 44
  • Fiber 7
  • Iron 3
  • Sodium 105
  • Calcium99
  • Potassium 382