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 hr 10 mins Prep Time
1 hr 20 mins Total Time

Ingredients

1 package Shady Brook Farms turkey 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.