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Pecan Turkey Cutlets W/Carrots


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  • 3/4 C chopped pecans
  • 1/2 C grated Romano cheese
  • 1/2 tsp seasoned salt
  • 1/2 tsp dill weed
  • 1 pkg turkey breast cutlets 17.6 oz
  • 3 T butter, divided
  • 2 garlic cloves, minced
  • 1 tsp cornstarch
  • 1/2 C chicken broth
  • 2 T lime juice
  • 1/2 tsp grated lime peel
  • 1 1/2 lbs sliced fre3sh carrots
  • 1 1/2 tsp butter
  • 1/4 tsp grated lime peel
  • 1/2 tsp dill weed
  • 1/4 tsp seasoned salt



Step 1

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 T 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.


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