Orange Glazed Turkey Cutlets
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Cooking time: 25 minutes for menu Cooking schedule: see below for "menu" instructions |
With green beans and fresh tomatoes still in season we'll make my favorite Oriental Pasta Salad for the second time this summer. Half of it will go well with the Orange Glazed Turkey Cutlets tonight and the rest will make Wednesday's dinner a breeze!
I have a bit of orange marmalade in the fridge; this (and Wed. Chicken) will use it up and I won't use it again until next spring. If you don't have any left (and don't have another use for it) use the substitutions.
If you have mushrooms left from Saturday, slice them thickly, sauté in a bit of butter, sherry and soy sauce and serve with the turkey.
Orange Glazed Turkey Cutlets Time: 25 minutes
Turkey cutlets are very thinly sliced breast meat and make a great substitution for, more expensive, veal cutlets. They're tender and cook quickly. You can substitute boneless, skinless chicken breasts if you can't find the turkey cutlets, or buy a turkey tenderloin and slice your own, about 1/4" (.6cm) thick.
2 - 4 turkey cutlets, depending on size, 12 oz (350 gr) total weight
2 tbs sherry
2 tbs orange marmalade or
2 tbs soy sauce
2 tbs olive oil
1/4 tsp garlic powder
1/4 tsp ground ginger
Whisk together all ingredients (except turkey). Pour over turkey and let marinate for a bit. Remove from marinade and cook on barbecue grill for 4 - 6 minutes per side or until done, basting before turning with marinade. OR sauté in nonstick skillet for 4 - 6 minutes a side or until done. Remove and serve.
Oriental Pasta Salad Time: 20-30 minutes depending on pasta cooking time
This is a salad that is full of flavors, keeps well, is low in fat and high in nutrition. And it's a hit with everyone that tries it! What more can we want?
1 1/2 cups bite-size pasta - farfalle, fusilli, etc.
1 can red kidney beans, 15oz (450gr)
8 oz (250gr) green beans
1 cup cherry tomatoes or 3 regular or any combination
3 tbs snipped fresh basil (optional)
2 tbs snipped chives
Vinaigrette
3 tbs soy sauce
3 tbs tarragon white wine vinegar
3 tbs olive oil - or walnut oil if you have it (even better)
1 tsp dried oregano
1/2 tsp garlic powder
Cook pasta according to package directions. Top and tail green beans and cut into 1" (2.5cm) lengths. Add to the boiling pasta for the last 4 minutes of cooking time. Drain and rinse kidney beans and put into a large bowl. Slice tomatoes, then cut each slice into quarters and add to red beans. Cut cherry tomatoes in half. Snip chives and basil and add to beans. Add vinaigrette to beans and toss gently to combine. When pasta and green beans are done drain well, rinse briefly with cold water and add to red bean mix. Toss gently to combine. This salad keeps about 3 days.
For vinaigrette: mix soy sauce, vinegar, oregano and garlic in small bowl. Add oil and whisk - mixture will not emulsify (thicken) but should be well blended.
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Cooking Schedule: 25 minutes |
Add vinaigrette to bowl, toss to combine |
Cooking for Two? Or more?
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