Dijon Pecan Turkey Cutlets Recipes

DIJON TURKEY DINNER

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.

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.