Best 8 Pecan Turkey Cutlets With Dilled Carrots Recipes

PECAN TURKEY CUTLETS WITH DILLED CARROTS

Steps:

• 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., 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., 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., 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.

PECAN-CRUSTED TURKEY CUTLETS

Steps:

• Place flour in a shallow bowl. In another shallow bowl, whisk the egg whites, egg, mustard, cayenne and salt. In another shallow bowl, combine bread crumbs and pecans. Coat cutlets with flour, then dip in egg mixture and coat with bread crumb mixture., In a large skillet, cook turkey in oil in batches over medium heat for 2-3 minutes on each side or until juices run clear.

TURKEY CUTLETS WITH BALSAMIC PEARS

Steps:

• Season turkey with salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high. Add turkey and cook until cooked through, about 2 minutes per side, flipping once. Transfer to a plate and tent loosely with foil.
• Add 2 tablespoons butter to skillet and reduce heat to medium. Add shallots, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallots begin to soften, 6 minutes. Meanwhile, in a small bowl, whisk together broth, vinegar, and mustard. Add pears to skillet and cook, stirring occasionally, until beginning to soften, 4 minutes. Add broth mixture; cover and cook 5 minutes. Uncover, increase heat to high, and cook, stirring occasionally, until pears are tender and liquid is almost evaporated, 3 to 5 minutes. Return turkey to skillet, along with any juices. Add thyme, toss to combine, and serve.

TENDER BREADED TURKEY CUTLETS

Steps:

• Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
• Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.

PECAN CRUSTED TURKEY CUTLETS

Steps:

• Heat broiler; coat broiler pan rack with nonstick cooking spray and position 6 inches from heat.
• Cook ramen noodles according to package directions, omitting seasoning packet. Drain noodles well and keep warm.
• Meanwhile, combine honey and soy sauce (make sure to use reduced sodium otherwise it will be too salty) in a large shallow bowl or pie plate.Place ground pecans on a sheet of waxed paper. Dip turkey cutlets into honey mixture, then into ground pecans, pressing nuts firmly onto cutlets. Place cutlets on prepared broiler pan rack.
• Transfer remaining honey mixture to a small saucepan. Bring to boil, boiling gently 1 minute. Reserve.
• Meanwhile, broil cutlets about 3 minutes per side or until cooked through. Serve cutlet on top of noodles; spoon honey mixture on top. Enjoy.

TURKEY CUTLETS WITH SPRINGTIME VEGETABLES

Steps:

• Sprinkle turkey with 1 teaspoon tarragon, salt and pepper. Heat oil in heavy large skillet over high heat. Add turkey and sauté until no longer pink, about 2 minutes. Using slotted spoon, transfer turkey to plate. Reduce heat to medium. Add leeks, carrots and remaining 1/2 teaspoon tarragon to drippings in skillet. Cook until leeks begin to soften, about 3 minutes. Mix flour into vegetables and cook 1 minute. Gradually mix in broth and wine. Simmer uncovered until carrots are almost tender and sauce is thickened, stirring occasionally, about 10 minutes. Add peas and turkey. Simmer until vegetables are tender and turkey is cooked through, about 2 minutes longer. Season to taste with salt and pepper and serve.

DIJON-PECAN TURKEY CUTLETS RECIPE

Steps:

• Pound turkey to 1/4-inch thickness. Spread 1 Tbsp. of the mustard evenly onto both sides of cutlets; coat evenly with pecans.
• Melt butter in large skillet on medium heat. Add turkey; cook 4 to 5 min. or until cooked through, turning after 2 min. Remove to serving platter; cover to keep warm.
• Combine remaining 2 Tbsp. mustard, the chicken broth and lemon juice in small saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 1 min., stirring constantly. Spoon over the turkey.

RUSSIAN-STYLE TURKEY CUTLETS

Steps:

• Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the turkey, egg, salt, pepper, dill, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.
• Remove the turkey mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the bread crumbs.
• In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.
• Menu Suggestions.
• Sautéed mushrooms are the traditional Russian accompaniment to turkey cutlets. Beets, glazed carrots, and mashed potatoes are other excellent possibilities.