Zesty orange and teriyaki glazed turkey cutlets served with a refreshing cucumber salad with toasted sesame seeds.

Teriyaki-Glazed Turkey Cutlets with Cucumber Salad

1/4 cup reduced-sodium teriyaki sauce
2 tablespoons orange juice
1 teaspoon grated orange zest
1 teaspoon grated ginger
1 package (about 1 1/2 pounds) Honeysuckle White® Turkey Breast Cutlets
1 tablespoon Asian sesame oil
1 tablespoon rice vinegar
1 teaspoon granulated sugar
2 medium cucumbers, cut into 1/4-inch slices
1/4 cup grated carrot
1 tablespoon toasted sesame seeds

1. Whisk together teriyaki sauce, orange juice, orange zest and ginger.
2. Place turkey in large resealable plastic bag or baking dish. Pour teriyaki mixture over turkey; refrigerate 30 minutes, turning occasionally.
3. While turkey is marinating, in mixing bowl, whisk together sesame oil, vinegar and sugar.
4. Add cucumbers, carrot and sesame seed; mix together.
5. Remove turkey from bag and pat dry.
6. Place teriyaki mixture in small saucepan and simmer until syrupy.
7. Grill turkey over gas or charcoal about 4 minutes on each side or until cooked through.
8. Remove from grill and brush with teriyaki mixture.
9. Serve with cucumber salad.

Makes 4 servings.

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.