These cutlets cook quickly and nicely over medium-high heat with the easy-to-prepare glaze brushed on for the final minute of cooking. - AP

Grilled Turkey Cutlets With Apple-Rosemary Glaze

If you're hunting for a healthful grilling option, consider boneless, skinless turkey breasts.

For the grill, the most practical cuts of turkey-breast meat are the tenderloins and breast cutlets.

The tenderloin, like a chicken tender, is a strip of meat from inside the center of the breast. It usually weighs between 7 and 15 ounces.

It can be grilled whole, butterflied and stuffed, or cut into smaller medallions.

Turkey-breast cutlets are thin slices of skinless meat that cook quickly, making them great for weeknight dinners. They can be used in almost any recipe that calls for boneless chicken breast.

These low-fat, Grilled Turkey Cutlets With Apple-Rosemary Glaze take less than half an hour to prepare, and yet are impressive enough to serve to company.

The simple glaze takes about 5 minutes to make using frozen apple juice concentrate, Dijon mustard, fresh rosemary and a little cornstarch for thickening. Serve these cutlets with steamed broccoli florets or sauteed greens and some rice pilaf.

How to make it

Start to finish: 25 minutes

Servings: 4


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.

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.

Nutrition information per serving: 236 calories; 17 calories from fat; 2 grams fat (0 g saturated; 0 g trans fats); 45 milligrams cholesterol; 25 g carbohydrate; 28 g protein; 0 g fiber; 764 mg sodium.

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