Grilled Turkey Cutlets With Cranberry Honey Mustard Sauce
- ¼ cup canned cranberry sauce with whole cranberries
- 1 tablespoon plus 1 teaspoon honey mustard
- 1 teaspoon extra virgin olive oil
- 1 pound trimmed boneless, skinless turkey cutlets
- Sea salt and pepper, to taste
Instructions:
I could have thrown together another salsa suggestion here, but wanted to be a bit more creative with this one.
- 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.