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Grilled Rosemary-Lemon Turkey Cutlets recipe

Grilled Rosemary-Lemon Turkey Cutlets.

Turkey breast cutlets, red bell pepperstrips and yellow potato wedges are marinated in a fresh rosemaryand lemon marinade prior to grilling side by side.

Recipe: Grilled Rosemary-LemonTurkey Cutlets

1 package (about 1 1/2 pounds) HoneysuckleWhite® Turkey Breast Cutlets
1/2 cup olive oil
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
2 red bell peppers, cored and seeded, cut into 1-inch strips
2 medium yellow potatoes, boiled until tender and cut into wedges

  • Place cutlets in a large resealable bagor a baking dish.
  • Whisk together olive oil, lemon juice,rosemary, salt and pepper. Add marinade into bag with turkey,peppers and potatoes and refrigerate for 30 minutes.
  • Preheat charcoal or gas grill.
  • Drain cutlets and vegetables and seasonwith salt and pepper.
  • Grill over medium-high heat approximately5 minutes on each side or until cutlets are until no longer pinkand internal temperature reaches 170°F (approximately 75°C),and vegetables are browned.

    Makes 4 servings.

    Recipe and photograph provided courtesyof Honeysuckle White, a division of Cargill, Incorporated. Usedwith permission.

    Rosemary-lemon Grilled Turkey Cutlets And Red-skinned Potato Wedges – Cooking Recipe

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