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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Grilled turkey cutlets are treated with a slightly sweet sauce that mustard-lovers will thoroughly enjoy. This recipe feels fancy, but itâs ideal for a weeknight. Deborah Williams â Peoria, Arizona Ingredients:
2 teaspoons cornstarch |
1/2 teaspoon salt, divided |
1/8 teaspoon plus 1/4 teaspoon pepper, divided |
1/2 cup thawed apple juice concentrate |
1/4 cup dijon mustard |
1-1/2 tablespoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed |
1 package (17.6 ounces) turkey breast cutlets |
1 teaspoon olive oil |
Directions:
1. In a small saucepan, combine the cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper. Gradually whisk in the concentrate, mustard and rosemary until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Set aside 1/4 cup sauce.
2. Brush turkey with oil; sprinkle with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until no longer pink, basting occasionally with remaining sauce. Brush with reserved sauce before serving. Yield: 4 servings.
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