Mustard Turkey Cutlets

Name: Mustard Turkey Cutlets
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings.
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

Grilled turkey cutlets are treated with a slightly sweet sauce that mustard-lovers will thoroughly enjoy. This recipe feels fancy, but it’s ideal for a weeknight. —Deborah Williams, 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

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.
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.
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.

Nutrition Facts

4 ounces cooked turkey: 230 calories, 2g fat (0 saturated fat), 77mg cholesterol, 725mg sodium, 19g carbohydrate (14g sugars, 0 fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Originally published as Turkey Cutlets in Healthy Cooking October/November 2009

Reviews

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Average Rating:

justmbeth

May 18, 2015

Really good and loved the simplicity. Used the reserved sauce as a dipping sauce rather than brushing on cutlets.
Louise.Hooper

Nov 30, 2009

This was fast, easy and delicious. It's going into my fortnightly menu rotation as it not only provided a quick weeknight meal, but left overs for salads for the week.