Miso Marinated Cutlets
Delicious miso marinated turkey cutlets grilled and served with tender baby bok choy drizzled with a sweet and spicy chili sauce. This easy-to-prep dinner recipe cooks in less than 30 minutes and is loaded with flavor!
- 3-4 Servings
- 1 hour 10 mins Prep Time
- 1 hour 15 mins Total Time
Ingredients
- 1 package Turkey Breast Cutlets
- ¼ cup white miso paste
- 4 cloves minced garlic
- 1 tbsp ginger paste
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 2 tbsp honey
- 2 tbsp olive oil
- 4 baby bok choy, sliced in half
- 1 tsp salt
- ½ tsp white pepper
- ¼ cup sweet Thai chili sauce
- ¼ cup cilantro, chopped
- 4-5 scallions, sliced
- Optional: serve with steamed white or brown rice.
-
Step 1
In a mixing bowl combine the miso paste, garlic, ginger, rice vinegar, soy sauce and honey. -
Step 2
Add the cutlets to a shallow dish and pour the marinade over the cutlets. -
Step 3
Cover and place in the refrigerator for at least an hour. -
Step 4
When ready to grill, preheat the grill to medium high heat and remove the cutlets from the fridge. -
Step 5
Prep the baby bok choy by slicing in half and brush with olive oil, then sprinkle with the salt and white pepper. -
Step 6
Grill the cutlets and bok choy for 2-3 minutes on one side then flip them over. -
Step 7
Continue cooking both the cutlets and the bok choy for an additional 2-3 minutes. (Or until the turkey cutlets have reached an internal temperature of 165 degrees) -
Step 8
Remove from the grill and drizzle the bok choy and turkey cutlets with the sweet thai chili sauce. -
Step 9
Serve together garnished with cilantro and scallions.
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