Pecan Turkey Cutlets W/Carrots

Pecan Turkey Cutlets W/Carrots
Pecan Turkey Cutlets W/Carrots

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

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 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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