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.
