Pecan Turkey Cutlets with Dilled Carrots Recipe

Pecan Turkey Cutlets with Dilled Carrots Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

The recipe may look longer, but don’t let that fool you. This one’s easy because it uses the same everyday ingredients in multiple ways. —Simple & Delicious Test Kitchen

This recipe is:

Quick

[X]

Rate Pecan Turkey Cutlets with Dilled Carrots Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pecan Turkey Cutlets with Dilled Carrots Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

3/4 cup chopped pecans
1/2 cup grated Romano cheese
1/2 teaspoon seasoned salt
1/2 teaspoon dill weed
1 package (17.6 ounces) turkey breast cutlets
3 tablespoons butter, divided
2 garlic cloves, minced
1 teaspoon cornstarch
1/2 cup chicken broth
2 tablespoons lime juice
1/2 teaspoon grated lime peel
CARROTS:
1-1/2 pounds sliced fresh carrots
1-1/2 teaspoons butter
3/4 teaspoon grated lime peel
1/2 teaspoon dill weed
1/4 teaspoon seasoned salt

Directions

Place pecans in a food processor; cover and process until ground.
Combine the pecans, cheese, seasoned salt and dill in a shallow bowl. Coat turkey with pecan mixture.
Cook turkey in batches in 1 tablespoon butter in a large skillet over medium heat for 3-4 minutes on each side or until no longer pink; remove and keep warm. Cook garlic in remaining butter in the same pan.
Combine the cornstarch, broth and lime juice until blended; gradually add to the skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lime peel. Remove from the heat; keep warm.
Place 1 inch of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. Stir in the butter, lime peel, dill and seasoned salt. Serve with turkey and sauce. Yield: 4 servings.

Originally published as Pecan Turkey Cutlets with Dilled Carrots in Simple & Delicious April/May 2013, p13