Glazed Turkey Cutlets

Glazed Turkey Cutlets

Oxmoor House JANUARY 2001

  • Yield: 4 servings
  • Cook time: 29 Minutes
  • Prep time: 10 Minutes


  • 1 1/3 cups uncooked long-grain rice
  • 1/4 cup fat-free, reduced-sodium chicken broth
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound turkey breast cutlets (1/4-inch-thick)
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips


Cook rice in a Dutch oven according to package directions, omitting salt and fat.

Combine chicken broth, balsamic vinegar, and honey in a small bowl. Set aside.

Sprinkle salt and pepper over both sides of turkey. Heat oil in a large nonstick skillet over medium-high heat until hot. Add garlic; cook, stirring constantly, 30 seconds. Add turkey; cook 2 minutes on each side or until done. Remove from skillet; transfer to a large serving platter, and keep warm. Reduce heat to medium; add bell peppers, and cook, stirring constantly, 2 minutes. Add broth mixture to skillet; cook 30 seconds, stirring constantly. Spoon sauce and peppers over cutlets. Serve with rice.

Nutritional Information

Amount per serving
  • Calories: 291
  • Fat: 4.6g
  • Saturated fat: 1.0g
  • Protein: 29.5g
  • Carbohydrate: 31.2g
  • Fiber: 1.4g
  • Cholesterol: 68mg
  • Iron: 3.0mg
  • Sodium: 227mg
  • Calcium: 32mg

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Glazed Turkey Cutlets Recipe