Difficulty: Moderately Easy
Things You’ll Need:
- 1 lb turkey breast cutlets
- 1/3 cup all-purpose flour
- ½ tsp freshly ground pepper
- 2 tsp vegetable oil
- ¼ cup sliced green onions
- ½ tsp minced ginger root
- ½ cup red jalapeno jelly
- ¼ cup unsweetened apple juice
- 1 Tbl red wine vinegar
- 1 tsp Worcestershire sauce
- 2 tsp cornstarch
- 1 Tbl water
- 1 can vegetable cooking spray
Step1
Place cutlets between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet or a rolling pin. A glass turned on its side will work too.
Step2
Next combine flour and pepper and toss turkey cutlets in flour mixture until coated. Heat the oil in a large non-stick cooking skillet over medium heat until hot. Add cutlets and cook 3 to 4 minutes on each side, or until done.
Step3
Transfer to a platter and keep warm. Wipe drippings from skillet with a paper towel.
Step4
Coat skillet with cooking spray and reheat pan over medium-high heat. Add green onions and ginger root; sauté until tender. Add jelly, apple juice, wine vinegar, and Worcestershire sauce. Reduce heat; cook until jelly melts and mixture is thoroughly heated stirring mixture with a slotted spoon. Combine cornstarch and water; stir until smooth. Add to jelly mixture. Cook, stirring constantly until thickened and bubbly.
Step5
Spoon over turkey. If you have a problem with lumpy cornstarch then try the bottle method. Combine the water and cornstarch in a clean pop bottle and make sure the water is boiling hot. The container will allow you to use hotter water then you would normally be able to stir by hand and the “shake it” combining method always does the trick to rid get rid of lumpy flour or cornstarch mixtures.
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