Grilled turkey cutlets are treated with a slightly sweet sauce that mustard-lovers will thoroughly enjoy. This recipe feels fancy, but it’s ideal for a weeknight. —Deborah Williams, Peoria, Arizona

Ingredients

• 2 teaspoons cornstarch
• 1/2 teaspoon salt, divided
• 1/8 teaspoon plus 1/4 teaspoon pepper, divided
• 1/2 cup thawed apple juice concentrate
• 1/4 cup dijon mustard
• 1-1/2 tablespoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
• 1 package (17.6 ounces) turkey breast cutlets
• 1 teaspoon olive oil

Directions

1. In a small saucepan, combine the cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper. Gradually whisk in the concentrate, mustard and rosemary until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Set aside 1/4 cup sauce.
2. Brush turkey with oil; sprinkle with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until no longer pink, basting occasionally with remaining sauce. Brush with reserved sauce before serving.