Orange Glazed Turkey Cutlets
Total time: 25 minutes
We don't eat orange marmalade on toast... But I love it for making marinades. (And Lemon and Grapefruit, as well.) It adds a caramel-like sweetness when cooked on the barbecue. If you don't have any sherry in the pantry you can use white or rosé wine or 1tbs more sherry vinegar.
Ingredients:
- 2 - 4 turkey cutlets, depending on size, 350gr, 12.4oz
- 3 tbs orange marmalade, 60gr, 2.1oz
- 2 tbs sherry, 30gr, 1oz
- 1 tbs sherry wine vinegar, 16gr, .56oz
- 1 tsp soy sauce, 5.3gr, .19oz
- 2 tbs olive oil, 27gr, .95oz
- 1 tsp rosemary
Instructions:
- Whisk together all ingredients (except turkey).
- Pour over turkey and let marinate for 10 - 15 minutes.
- Remove turkey from marinade and cook on barbecue grill for 4 - 6 minutes per side or until done, basting before turning with marinade.
- OR sauté in nonstick skillet for 4 - 6 minutes a side or until done. Remove and serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 612 / 306 Total Carbohydrates: 23 / 11.5 Dietary Fiber: .5 / .25 Total Fat: 16 / 8 Saturated Fat: 3 / 1.5 Cholesterol: 216 / 108 Protein: 87 / 43.5 Calcium: 51 / 25.5 Sodium: 343 / 171.5 |
General Technical Details and Disclaimer:
Note: Nutrition info assumes 50% of marinade is eaten.
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
