1/3 c peach preserves
1 tsp minced fresh garlic
2 tbsp white wine vinegar
1 tbsp spicy mustard
1 lb TURKEY CUTLETS
1/2 tsp each salt and pepper
Mix preserves, garlic, vinegar and mustard together in a small saucepan. Cook and stir over medium heat until preserves are melted. Remove from heat.
Pat turkey cutlets dry with a clean dry paper towel. Sprinkle both sides of turkey with salt and pepper. Brush with peach glaze.
In a preheated broiler or on a preheated grill, cook turkey, 4 inches from the heat source. Cook about 5-6 minutes per side or until turkey reaches an internal temperature of 165 degrees F.
Spoon pan drippings across turkey cutlets.