Grilled Turkey Cutlets With Cranberry Honey Mustard Sauce Food

CRANBERRY TURKEY CUTLETS

Steps:

• In a large skillet, saute onion in oil for about 6 minutes or until lightly browned. Stir in the cranberries, orange juice and vinegar. Bring to a boil over medium heat; cook and stir until sauce begins to thicken. Set aside., Sprinkle turkey cutlets with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. , Place turkey over drip pan and grill, covered, over indirect medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Top each cutlet with some of the cranberry sauce; grill 1-2 minutes longer. Serve with remaining cranberry sauce.

CHICKEN-FRIED TURKEY BREAST WITH CRANBERRY MUSTARD DIPPING SAUCE

Steps:

• Add the cranberries and sugar to a medium saucepan set over medium heat and cook until the cranberries break down and the mixture reduces by two-thirds, 12 to 15 minutes. Stir in the mustard and remove from the heat. Using an immersion blender or blender, pulse until the mixture achieves a smooth consistency. Season with salt if needed.
• Combine the breadcrumbs, cheese and cornmeal in a shallow dish. Sprinkle each cutlet with salt and pepper on both sides. Coat each cutlet with sour cream and press into the breadcrumb mixture. Place on a baking sheet fitted with a wire rack.
• Heat the coconut oil in a cast-iron skillet set over medium heat. In batches, pan-fry the turkey cutlets until the first side is golden brown, about 3 to 4 minutes. Flip and cook until cooked through and golden brown, another 3 minutes. Add more oil as needed and repeat for the remaining batches. Serve with the cranberry mustard dipping sauce.

MUSTARD TURKEY CUTLETS

Steps:

• In 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., Brush 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. , Grill, 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.

HONEY MUSTARD CUTLETS

Steps:

• Line a baking sheet with a wire rack.
• Heat the oven to 275 degrees F.
• Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
• In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in sticky sauce. On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly. Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp. To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste. Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.

CRANBERRY HONEY MUSTARD SAUCE

Steps:

• Add all of the ingredients to a mini food processor or blender, and blend until smooth.
• Enjoy!

CRANBERRY HONEY MUSTARD

Steps:

• Soak dried cranberries with the mustard and vinegar in a covered jar for 48 hours Add extra vinegar if needed but the seeds should stay covered.
• Scrape the soaked seed-and-cranberry mixture into a food processor and process until the mixture turns creamy 3-4 minutes Add honey and salt.
• Process again for 30 seconds.
• Add more vinegar if needed for a creamy consistancy.
• It will thicken slightly and have a better flavor as it ages.
• Makes about 3 1/3 cups.

HONEY MUSTARD GRILLED CHICKEN

Steps:

• Place chicken breast in a large Ziploc bag. Using a fork, pierce small holes in the chicken.
• In a small bowl, whisk together mustard, honey, olive oil, garlic powder, salt, and pepper.
• Pour 1/2 of honey mustard marinade into bag with chicken. Set aside remaining honey mustard sauce to use to baste on the chicken. Let marinate for at least 30 minutes in the refrigerator.
• Heat grill to medium or medium-high heat. Once the grill is heated, place chicken on the clean grill.
• Cook for 3-5 minutes per side, depending on the thickness of chicken breast. The FDA recommends the internal temperature to be 165 degrees. The chicken will continue to cook for 1-2 minutes after removing from the grill.
• After turning the chicken one time, brush remaining honey mustard sauce all over chicken. After removing chicken from the grill, brush the second coat of sauce so it is completely covered.
• Let rest for several minutes before cutting so it stays nice and juicy.

CITRUS-GRILLED TURKEY CUTLETS

Steps:

• To prepare marinade, in a medium shallow dish, combine lemon juice, lime juice, honey, garlic, oregano, thyme, rosemary, black pepper, and cayenne pepper.
• Mix well.
• Reserve 1/4 cup of marinade.
• Add turkey to marinade in dish and turn to coat.
• Cover dish with plastic wrap and refrigerate for 30 minutes.
• Heat a charcoal grill until coals form white ash, or preheat a gas grill to medium.
• Place turkey on a grill rack.
• Discard marinade in dish.
• Grill turkey 4 inches from the heat, turning once and brushing with reserved marinade, until cooked through and no longer pink, about 10 minutes.
• Place turkey on a platter.
• Serve immediately.

GRILLED TURKEY CUTLETS WITH CRANBERRY HONEY MUSTARD SAUCE

Steps:

• Preheat a grill over high heat.
• In a small bowl, mix the cranberry sauce and mustard until well combined. Cover the bowl with a paper towel and microwave on high in 15-second intervals until the mixture is hot and begins to thin slightly, about 30 seconds total. Stir again to combine.
• Rub the oil and then the salt and pepper evenly over both sides of each cutlet. Grill the cutlets about 1 minute per side, or until no longer pink in the center. Transfer them to a large plate or platter and top evenly with the sauce. Serve immediately.
• nutrition information
• Each (about 3 1/2 ounces turkey plus about 1 1/2 tablespoons sauce) serving has:
• Calories: 167
• Protein: 28g
• Carbohydrates: 9g
• Fat: 2g
• Trace Saturated Fat
• Cholesterol: 45mg
• Trace Fiber
• Sodium: 146mg