Pecan Turkey Cutlets with Dilled Carrots |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The recipe may look longer, but donât let that fool you. This oneâs easy because it uses the same everyday ingredients in multiple ways. âSimple & Delicious Test Kitchen 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 |
carrots: |
1-1/2 pounds sliced fresh carrots |
1-1/2 teaspoons butter |
3/4 teaspoon grated lime peel |
1/2 teaspoon dill weed |
1/4 teaspoon seasoned salt |
Directions:
1. Place pecans in a food processor; cover and process until ground.
2. Combine the pecans, cheese, seasoned salt and dill in a shallow bowl. Coat turkey with pecan mixture.
3. 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.
4. 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.
5. Meanwhile, place 1 in. 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. Yield: 4 servings.
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