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
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 RecipeIf the Grilled Rosemary-LemonTurkey Cutlets recipe was useful and interesting, you can share it with your friends or leave a comment.