Pecan Turkey Cutlets W/Carrots
By dorchuk
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
Details
Preparation
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.
You'll also love
- Hot Crawfish Spinach Salad 5/5 (1 Votes)
- Strawberry Banana Pudding Trifle 5/5 (1 Votes)
- Patty's Corned Beef & Cabbage in... 3.3/5 (7 Votes)
- Beef and Bean Tacos 5/5 (1 Votes)
- Fornetti's Roast Turkey Sandwich 5/5 (1 Votes)
- Meatloaf, Potatoes and Carrots 4.3/5 (12 Votes)
- Carrot Cake No Bake Cookie Balls 4.4/5 (11 Votes)
Review this recipe