Crunchy Turkey Tenders, with Mango Chutney

By stretchina

Ingredients

• 1/4 cup buttermilk or milk
• 1 large egg
• 1/3 cup each dry breadcrumbs and flour
• 1/4 cup yellow cornmeal
• 1/4 tsp. each salt and pepper
• 1-1/4 lbs. turkey cutlets cut into 1-1/2 inch strips
• 2 tblsps. each vegetable oil and butter
• 3/4 cup mango chutney
• (spicy condiment found in most markets' international foods section)
• 1 (5.6 oz.) box couscous with toasted pine nuts
• 1 (9 oz.) pkge. frozen green beans
• 1/3 cup golden raisins
• 4 tsps. shaved or shredded coconut

Details

Servings 4

Preparation

Step 1

In a bowl, whisk buttermilk and egg
On a pie plate, mix breadcrumbs, flour, cornmeal, salt and pepper. Coat turkey strips with buttermilk mixture, then the breadcrumbs mixture.
In a large nonstick skillet, heat 1 tblsp. each of both the oil and butter over medium-high heat. Add half the turkey strips and cook, turning once, 3 to 4 minutes total; repeat with remaining oil, butter, and turkey strips. Transfer turkey to plate; add mango chutney to skillet and heat, stirring to scrape up brown bits, 1 minute.
Meanwhile, cook couscous and green beans according to pkge. directions; stir raisins intto couscous.
Serve turkey tenders with mango sauce, couscous and green beans. Sprinkle coconut over green beans.