Grilled Turkey Breast Cutlets
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Combine the cider vinegar, mustard, brown sugar, black pepper, and garlic powder in a medium bowl, then slowly whisk in the olive oil to make a thin paste.
Thoroughly rinse the turkey cutlets and then dry them on paper towels. To ensure a uniform thickness of the turkey, put them between sheets of plastic wrap and pound them to flatten, if necessary.
Pour the paste into a heavy-duty, re-sealable plastic bag. Add the turkey cutlets then move them around inside the bag to coat all sides. Seal the bag, carefully squeezing as much of the air out as possible.
Refrigerate and allow the turkey to marinade for at least an hour, or as long as overnight.
Cook for 3 minutes on each side, or until the juices run clean, turning in between.
If using an outdoor grill or a grill such as the George Foreman Grill that cooks both sides at once, allow only 4-5 minutes total cooking time.
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