<http://schema.org/recipeInstructions>
" Season 2 lbs. thin turkey cutlets with 2 tsp. curry powder, 1 tsp. grated lemon zest and a pinch each of salt and pepper. Cook cutlets in a large nonstick skillet in 2 Tbsp. olive oil until no longer pink, about 5 minutes, turning once. Wrap up half of the turkey for later in the week (see Turkey Crescents recipe, below); transfer remaining turkey to a plate and keep warm. In a cup, whisk 3/4 cup chicken broth and 1 tsp. cornstarch. Add to skillet along with 1/4 cup apricot preserves, 1/4 cup golden raisins and 1 tsp. lemon juice; boil 2 minutes. Serve turkey with apricot sauce alongside herbed rice."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a21409/curried-turkey/>