Turkey Cutlets Balsamic Time: 25 minutes
Turkey cutlets are an economical and flavorful meat, cut from the turkey breast, and can be used in place of, more expensive, veal scallops. They should be about 1/4 inch (.6cm) thick. Because they are so thin they take well to marinades and cook quickly, without a chance of drying out. They can be quite large and can be cut to a more manageble size. If you are unable to find them, and don't have an accomodating butcher to cut them for you, use chicken breast or buy turkey tenderloin and slice it yourself with a sharp knife
2 - 4 turkey cutlets, depending on size, 12oz total weight (350gr)
1 tbs Dijon mustard
3 tbs Balsamic vinegar
3 tbs olive oil
Mix mustard and vinegar. Slowly whisk in olive oil until you have a thick marinade. Pour over turkey and let marinate for at least 15 minutes. Remove from marinade and cook on barbecue grill for 4 - 6 minutes per side or until done. OR sauté in nonstick skillet for 4 - 6 minutes a side or until done. Remove and serve.
Cooking for Two? Or more?
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