Pecan Turkey Cutlets

By mander8008

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
• 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

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 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.