If you’re hunting for a healthy grilling option other than boneless, skinless chicken breasts, consider the other white meat: boneless, skinless turkey breasts.
To be sure, pork (the other, other white meat) is a good choice. But the leanest cut, the tenderloin, can get pricey.
Turkey breast meat, however, usually can be had for between $4 and $6 per pound, depending on the cut, and has just half a gram of fat per 4-ounce serving.
Turkey breast cutlets can be used in almost any recipe that calls for boneless chicken breast, though you’ll need to reduce the cooking time because it can toughen and dry out quickly, especially over the dry heat of the grill.
Prepare the cutlets over moderate heat and test for doneness by checking to see that they are no longer pink at the center.
Some markets sell extra-thin sliced turkey cutlets, which are great for quick sautes. But for this dish you will want a thicker cutlet to stand up to the intense dry heat of the grill.
GRILLED TURKEY CUTLETS WITH APPLE-ROSEMARY GLAZE
Glaze:
1/2cup frozen apple juice concentrate
1/4cup Dijon mustard
1tablespoon chopped fresh rosemary
1/2teaspoon cornstarch
1/4teaspoon salt
1/4teaspoon ground black pepper
Cutlets:
1pound turkey breast cutlets (about 4 cutlets)
1teaspoon olive oil
1/4teaspoon salt
1/4teaspoon ground black pepper
To make the glaze, in a small saucepan combine the apple juice concentrate, mustard, rosemary, cornstarch, salt and pepper. Whisk until the cornstarch is completely dissolved.
Cook over medium-high heat, stirring constantly, until the glaze boils and thickens. Remove from the heat.
To prepare the cutlets, heat a gas grill to medium-high or prepare a charcoal fire. Rub the turkey cutlets with the olive oil and sprinkle with the salt and pepper.
Grill the cutlets until they are cooked through and no longer pink at the center, about 5 minutes per side. Brush both sides of the turkey with glaze and continue to grill until the cutlets are glossy and browned, about another minute per side. Drizzle any remaining glaze over the cutlets and serve.
Makes 4 servings. Per serving: 236 calories; 17 calories from fat; 2 g fat (0 g saturated; 0 g trans fats); 45 mg cholesterol; 25 g carbohydrate; 28 g protein; 0 g fiber; 764 mg sodium.
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