Mustard Turkey Cutlets Recipe

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Mustard Turkey Cutlets Recipe
Mustard Turkey Cutlets Recipe photo by Taste of Home
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Mustard Turkey Cutlets Recipe

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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 it’s ideal for a weeknight. Deborah Williams — Peoria, Arizona
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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. Yield: 4 servings.
Originally published as Mustard Turkey Cutlets in Healthy Cooking October/November 2009, p35

Nutritional 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.

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  • 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
  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.
Originally published as Mustard Turkey Cutlets in Healthy Cooking October/November 2009, p35

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Reviews forMustard Turkey Cutlets

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MY REVIEW
justmbeth User ID: 1196484 226546
Reviewed May. 18, 2015

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

MY REVIEW
Louise.Hooper User ID: 1042332 107133
Reviewed 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."

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