Mustard Turkey Cutlets

The name doesn't make it sound very good. But when you read the recipe it sounds better. From April/May 2012 Simple & Delicious. This can go on the grill or under the broiler.

Mustard Turkey Cutlets
2 tsp cornstarch
1/2 tsp salt, divided
1/8 tsp plus 1/4 tsp pepper, divided
1/2 cup thawed apple juice concentrate
1/4 cup dijon mustard
1 1/2 tbsp fresh rosemary or 1 1/2 tsp dried rosemary, crushed
1 pkg (17.6 oz) turkey breast cutlets
1 tsp olive oil

Combine cornstarch, 1/4 tsp salt, and 1/8 tsp pepper in a small saucepan. Whisk in the concentrate, mustard, and rosemary gradually 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. Grill, covered, over medium heat or broil 4 inches 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.

I didn't put any extra sauce on the kids'. Steve and I just used it to dip in. Nathan really liked this (!) and I gave him extra from my plate when he was done. Emma & Sam liked it too. I think they mostly ate it so fast because the only other thing on their plates was the vegetables (recipe posted separately). We are not big herbivores here. But whatever the reason, I'll take the victory =o)