• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Silicon, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) chopped fresh rosemary

  2. 1/2 teaspoon(s) cornstarch

  3. 1/4 cup(s) Dijon mustard

  4. For the glaze:

  5. For the turkey cutlets:

  6. 1/2 cup(s) frozen apple-juice concentrate

  7. 1/4 teaspoon(s) ground black pepper

  8. 1 teaspoon(s) olive oil

  9. 1/4 teaspoon(s) salt

  10. 1 pound(s) turkey-breast cutlets (about 4 cutlets)

Instructions Jump to Ingredients ↑

  1. To make the glaze, in a small saucepan combine apple-juice concentrate, mustard, rosemary, cornstarch, salt and pepper. Whisk until cornstarch is completely dissolved.

  2. Cook over medium-high heat, stirring constantly, until glaze boils and thickens. Remove from heat.

  3. To prepare the cutlets, heat a gas grill to medium-high or prepare charcoal fire. Rub turkey cutlets with the olive oil and sprinkle with salt and pepper.

  4. Grill cutlets until they are cooked through and no longer pink at the center, about 5 minutes a side. Brush both sides with glaze and continue to grill until the cutlets are glossy and browned, about another minute on each side. Drizzle any remaining glaze over the cutlets and serve.


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