Pecan-Crusted Turkey Cutlets Recipe

4.5 1 2
Pecan-Crusted Turkey Cutlets Recipe
Pecan-Crusted Turkey Cutlets Recipe photo by Taste of Home
Publisher Photo

Pecan-Crusted Turkey Cutlets Recipe

Read Reviews
4.5 1 2
Publisher Photo
As this dish proves, turkey isn’t just for the holidays. In fact, this turkey favorite is just right any night of the week. Finished in 25 minutes, these cutlets are moist and tender. “Pecans make this entree extra-crisp and delightful,” Lisa says. —Lisa Varner, Charleston, South Carolina
Recommended: 52 Date Night Dinners
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/3 cup all-purpose flour
  • 2 egg whites
  • 1 egg
  • 3 tablespoons honey Dijon mustard
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 2/3 cup dry bread crumbs
  • 2/3 cup ground pecans
  • 1 package (17.6 ounces) turkey breast cutlets
  • 1/4 cup canola oil

Directions

Place flour in a shallow bowl. In another shallow bowl, whisk the egg whites, egg, mustard, cayenne and salt. In another shallow bowl, combine bread crumbs and pecans. Coat cutlets with flour, then dip in egg mixture and coat with bread crumb mixture.
In a large skillet, cook turkey in oil in batches over medium heat for 2-3 minutes on each side or until juices run clear. Yield: 4 servings.
Originally published as Pecan-Crusted Turkey Cutlets in Simple & Delicious December/January 2011, p26

Nutritional Facts

3 ounce-weight: 466 calories, 26g fat (3g saturated fat), 131mg cholesterol, 448mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 38g protein.

  • 1/3 cup all-purpose flour
  • 2 egg whites
  • 1 egg
  • 3 tablespoons honey Dijon mustard
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 2/3 cup dry bread crumbs
  • 2/3 cup ground pecans
  • 1 package (17.6 ounces) turkey breast cutlets
  • 1/4 cup canola oil
  1. Place flour in a shallow bowl. In another shallow bowl, whisk the egg whites, egg, mustard, cayenne and salt. In another shallow bowl, combine bread crumbs and pecans. Coat cutlets with flour, then dip in egg mixture and coat with bread crumb mixture.
  2. In a large skillet, cook turkey in oil in batches over medium heat for 2-3 minutes on each side or until juices run clear. Yield: 4 servings.
Originally published as Pecan-Crusted Turkey Cutlets in Simple & Delicious December/January 2011, p26

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jamiedd User ID: 4497218 166123
Reviewed Oct. 24, 2011

"This was a great recipe and I didn't give it an excellent because my family and I think it needs a sauce. I will make it again and will figure some type of gravy/sauce for it."

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