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Pecan Turkey Cutlets with Dilled Carrots

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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

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
  • 1/2 cup chicken broth
  • 1 teaspoon cornstarch
  • 2 tablespoons lime juice
  • 1/2 teaspoon grated lime zest
  • CARROTS:
  • 1-1/2 pounds sliced fresh carrots
  • 1-1/2 teaspoons butter
  • 3/4 teaspoon grated lime zest
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon seasoned salt

Directions

  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.
  2. In a large skillet, heat 1 tablespoon butter over medium heat. Add turkey in batches and cook until no longer pink, 3-4 minutes on each side. Remove and keep warm. In same skillet, cook garlic in remaining butter.
  3. Combine the broth, cornstarch and lime juice until blended; gradually add to the skillet, stirring to loosen browned bits. Bring to a boil; cook and stir until thickened, 2 minutes. Stir in 1/2 teaspoon lime zest. Remove from the heat; keep warm.
  4. Meanwhile, place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain. Stir in the butter, lime zest, dill and seasoned salt. Serve with turkey and sauce.

Nutrition Facts

3 ounces cooked turkey with 2 tablespoons sauce and 3/4 cup cooked carrots: 479 calories, 29g fat (10g saturated fat), 101mg cholesterol, 900mg sodium, 21g carbohydrate (9g sugars, 7g fiber), 38g protein.

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