Grilled Turkey Cutlets Dijon Print Email

1 Pound turkey cutlets
1/4 Cup Extra Virgin olive oil
1/4 Cup honey
2 TBS Dijon mustard (course or fine)
1 tsp lemon zest
2 TBS fresh lemon juice
1 Clove garlic, minced
1/4 tsp dried thyme
sea salt flakes and cracked pepper, to taste
4 Wedges lemon, for garnish

Choose a half boneless turkey breast and ask your butcher to cut at least one pound into cutlets. The rest of the breast can be cut into cutlets, tenders, cubes for kabobs, or left whole as a roast.

In a small bowl, combine the olive oil, honey, Dijon, zest, juice, garlic, thyme, and a pinch of salt and pepper. Dip or brush over cutlets and rest at room temperature for up to 30 minutes as you preheat grill.

Grill over medium heat just until the cutlets are no longer pink, about 2-4 minutes per side take care, overcooked cutlets will be dry.

Serve with lemon wedges and a sprinkle of sea salt flakes and cracked pepper.

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