Pecan Turkey Cutlets with Dilled Carrots Recipe

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

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5 3 3
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

  • 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
  1. Place pecans in a food processor; cover and process until ground.
  2. Combine the pecans, cheese, seasoned salt and dill in a shallow bowl. Coat turkey with pecan mixture.
  3. 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.
  4. 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.
  5. 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.
Originally published as Pecan Turkey Cutlets with Dilled Carrots in Simple & Delicious April/May 2013, p13

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Reviews forPecan Turkey Cutlets with Dilled Carrots

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homemadewithlove User ID: 4311884 232163
Reviewed Sep. 1, 2015

"Delicious! Served with rice and garden vegetables si I didnt fix the carrots, but will next time."

MY REVIEW
sbhkc90 User ID: 1451836 140851
Reviewed Aug. 15, 2014

"My husband is a very picky eater, even more so than the kids at times but this is now one of his favorites. I have not made the carrots but if they are as good as the pork, then you have a winner."

MY REVIEW
gypsymal User ID: 1286377 196261
Reviewed Feb. 10, 2014

"Had this last night, its another delicious dish. In my book it gets 5 stars."

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