PECAN-CRUSTED TURKEY CUTLETS
As this dish proves, turkey isn't just for the holidays. In fact, this turkey favorite is just right any night of the week. Finished in 25 minutes, these cutlets are moist and tender. Pecans make this entree extra-crisp and delightful. -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 466 calories, Fat 26g fat (3g saturated fat), Cholesterol 131mg cholesterol, Sodium 448mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.
PECAN TURKEY CUTLETS WITH DILLED CARROTS
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 479 calories, Fat 29g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 900mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 7g fiber), Protein 38g protein.
DIJON TURKEY DINNER
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a pot and cover with water by 1 inch; season with salt. Bring to a boil. Reduce the heat to medium and simmer until tender, about 8 minutes, adding the scallions during the last minute. Drain.
- Meanwhile, season the turkey with the paprika, 1/2 teaspoon salt and a few grinds of pepper. Heat the vegetable oil in a large skillet over medium heat. Add the turkey and cook until browned and cooked through, about 3 minutes per side; remove to a plate.
- Add the broth to the skillet, scraping the pan with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir in the mustard and half of the butter. Season with salt and pepper; set aside.
- Melt the remaining butter in the pot used for the potatoes over medium heat. Add the potatoes, 1/4 cup water, the peas, lemon zest, parsley and a pinch each of salt and pepper. Cook until the peas are tender, 3 minutes. Serve with the turkey, pan sauce and lemon wedges.
Nutrition Facts : Calories 424 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 76 milligrams, Sodium 483 milligrams, Carbohydrate 28 grams, Fiber 7 grams, Protein 36 grams
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