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Grilled turkey cutlets with apple-rosemary glaze

August 31, 2008

For the glaze:

1/2 cup frozen apple juice concentrate
1/4 cup Dijon mustard
1 tablespoon chopped fresh rosemary
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon ground black pepper

For the turkey cutlets:

1 pound turkey breast cutlets (about 4 cutlets)1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

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

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

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

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

Servings 4

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