Turkey Cutlets with Mustard (Arizona)

Grilled turkey cutlets are treated with a slightly sweet sauce that mustard-lovers will thoroughly enjoy. This recipe feels fancy, but it’s ideal for a weeknight.

2 tsp. cornstarch
½ tsp. sea salt, divided
1/8 tsp. + ¼ tsp. black pepper, freshly cracked, divided
½ cup apple juice concentrate, thawed
¼ cup Dijon mustard
1½ Tbsp. fresh rosemary, minced or 1½ tsp. dried rosemary, crushed
1 (17.6 oz) pkg turkey breast cutlets
1 tsp. extra-virgin olive oil

In a small saucepan, combine the cornstarch, ¼ tsp. sea salt and 1/8 tsp. black pepper, freshly cracked. 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 ¼ cup sauce.

Brush turkey with oil; sprinkle with remaining sea salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill, covered, over medium heat or broil 4” 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.

Makes 4 servings.