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Teriyaki-Glazed Turkey Cutlets with Cucumber Salad

  • 4servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, C
MineralsFluorine, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup reduced-sodium teriyaki sauce

  2. 2 tablespoons orange juice

  3. 1 teaspoon grated orange zest

  4. 1 teaspoon grated ginger

  5. 1 package (about 1 1/2 pounds) Honeysuckle White Turkey Breast Cutlets

  6. 1 tablespoon Asian sesame oil

  7. 1 tablespoon rice vinegar

  8. 1 teaspoon granulated sugar

  9. 2 medium cucumbers, cut into 1/4-inch slices

  10. 1/4 cup grated carrot

  11. 1 tablespoon toasted sesame seeds

Instructions Jump to Ingredients ↑

  1. Whisk together teriyaki sauce, orange juice, orange zest and ginger.

  2. Place turkey in large resealable plastic bag or baking dish. Pour teriyaki mixture over turkey; refrigerate 30 minutes, turning occasionally.

  3. While turkey is marinating, in mixing bowl, whisk together sesame oil, vinegar and sugar.

  4. Add cucumbers, carrot and sesame seed; mix together.

  5. Remove turkey from bag and pat dry.

  6. Place teriyaki mixture in small saucepan and simmer until syrupy.

  7. Grill turkey over gas or charcoal about 4 minutes on each side or until cooked through.

  8. Remove from grill and brush with teriyaki mixture.

  9. Serve with cucumber salad.

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