Mustard Turkey Cutlets
8 ingredients
3 steps
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
-
1In 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.
-
2Brush 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.
-
3Grill, 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.
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