Print Options

Back to Pecan Turkey Cutlets with Dilled Carrots >

Include these items:

Select reviews >

Taste of Home Logo

Pecan Turkey Cutlets with Dilled Carrots

 Pecan Turkey Cutlets with Dilled Carrots
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
4 ServingsPrep/Total Time: 30 min.


  • 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
  • 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


  • 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.

2 of 2

Pecan Turkey Cutlets with Dilled Carrots (continued)

Directions (continued)

  • 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.
  • Meanwhile, place 1 in. 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.