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    Home » Recipes » Chicken and Turkey

    By Carol Published: Oct 22, 2017 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Pecan-Crusted Turkey Cutlets with Red Onion Marmalade

    Jump to Recipe
    5 from 5 votes
    1 hour

    Pecan-Crusted Turkey Cutlets with Red Onion Marmalade is super easy and perfect for any autumn occasion or intimate holiday dinner.

    Photo of Pecan Crusted Turkey Cutlets with Red Onion Marmalade on gray-rimmed platter with meat fork.

    Pecan-Crusted Turkey Cutlets with Red Onion Marmalade!  Slowly-cooked red onion marmalade is the perfect match to crunchy baked Pecan-Crusted Turkey Cutlets.  This easy dish makes a great alternative to a whole turkey for Thanksgiving when it's just you and your loved one.

    There's no flour or egg in this recipe so it's perfect for gluten-free diets or for people with egg allergies!  The pecans adhere with tangy Dijon mustard!

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • How to make Pecan-Crusted Turkey Cutlets with Red Onion Marmalade:
    • For more great small-scale turkey recipes, try my:
    • Pecan-Crusted Turkey Cutlets with Red Onion Marmalade
      • Equipment
      • Ingredients  1x2x3x
        • Marmalade
        • Turkey Cutlets
      • Instructions 
        • Marmalade
        • Turkey Cutlets
      • Notes
      • Nutrition

    How to make Pecan-Crusted Turkey Cutlets with Red Onion Marmalade:

    • A quick brining adds flavor and tenderness.
    • Start by making the marmalade.
    • Finely chop two red onions.
    • Use a fair amount of oil and butter to get them started and so they don't burn.
    • When the onions are finished, simply strain out any excess fat.
    • You don't need to caramelize the onions, just get them nice and melty soft.
    • Add garlic, balsamic vinegar and sherry vinegar, dark brown sugar which has a touch of molasses and you have a lovely condiment that pairs beautifully with the Pecan-Crusted Turkey Cutlets!

    Photo of red onion marmalade in glass jar on white background.

    The turkey cutlets are super simple!

    • Your butcher can cut turkey cutlets from a whole turkey breast.  Turkey cutlets and steaks are also sold at Whole Foods.
    • You can chop the pecans manually with a good sharp knife if you're feeling ambitious!  A nut-chopper also works.  However, the work is made quick and easy with a food processor.
    • After grinding the pecans, add thyme, salt and black pepper.
    • Give the turkey cutlets a quick dip in Dijon mustard.  The mustard gives the pecans something to hold onto and adds flavor.
    • Dredge in the pecan mixture, bake and voila!

    Close-up photo of Pecan Crusted Turkey Cutlets on baking sheet sprinkled with parsley.

    Pecan-Crusted Turkey Cutlets with Red Onion Marmalade!  Super easy and the red onion marmalade can be made two days ahead of time.  Simply refrigerate and reheat.

    The marmalade is very versatile and would also pair well with pork or any turkey dish!

    Photo of Pecan Crusted Turkey Cutlets on gray-rimmed platter with serving fork.

    Light some candles, call your loved one and enjoy this wonderful, elegant autumn-inspired dinner together!

    Photo of diner enjoying the dish.

    For more great small-scale turkey recipes, try my:

    • Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes
    • Slow-Cooker Moroccan Turkey and Lentils
    • Spinach and Ricotta Stuffed Turkey Breast with Garlic Herb Sauce
    • Roast Turkey Breast with Traditional Stuffing
    Pecan Crusted Turkey Cutlets with Red Onion Marmalade and Alexia Sides Hero Top Down Shot

    Pecan-Crusted Turkey Cutlets with Red Onion Marmalade

    5 from 5 votes
    By: Carol | From A Chef's Kitchen
    Pecan-Crusted Turkey Cutlets with Red Onion Marmalade is super easy and perfect for any autumn occasion or intimate holiday dinner.
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Chicken and Turkey
    Cuisine American
    Servings 4
    Calories 837 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Stainless Steel Skillet
    • Rimmed Sheet Pan
    • Food Processor

    Ingredients
      

    Marmalade

    • 4 tablespoons canola oil
    • 4 tablespoons butter
    • 2 large red onions - finely chopped
    • Salt
    • 3 cloves garlic - minced
    • 3 tablespoons balsamic vinegar
    • 2 teaspoons sherry vinegar
    • 1 tablespoon dark brown sugar
    • Salt and freshly ground black pepper - to taste

    Turkey Cutlets

    • Non-stick cooking spray
    • 3 cups finely chopped pecans
    • 1 teaspoon dried thyme
    • Salt and freshly ground black pepper - to taste
    • 1 pound turkey breast cutlets
    • ½ cup Dijon mustard
    • Chopped fresh parsley

    Instructions
     

    Marmalade

    • Heat canola oil and butter in a large skillet over medium-high heat. Add the onions, reduce heat to medium-low, cover and cook 10 to 15 minutes, stirring once or twice until beginning to soften.
    • Add salt and continue cooking another 30 to 40 minutes or until onions are very tender, stirring frequently.
    • Add garlic and cook briefly, 30 seconds. Transfer onions and garlic to a sieve and drain off the excess fat.
    • Return onions to the skillet. Add vinegars, sugar, salt and black pepper to taste. Keep warm.

    Turkey Cutlets

    • Preheat oven to 350 degrees. Spray a non-stick baking sheet with cooking spray. Combine pecans, thyme and salt and black pepper in a shallow pan.
    • Coat turkey breast cutlets well with Dijon mustard. Dredge turkey cutlets in pecan mixture and place on prepared baking sheet.
    • Bake for 20 to 22 minutes or until turkey is cooked through to 165 degrees. Garnish with chopped fresh parsley and serve with warm onion marmalade.

    Notes

    MAKE AHEAD:  Marmalade can be made 2-3 days ahead of time.  Refrigerate until ready to serve.  May be served warm or cold.

    Nutrition

    Serving: 1 | Calories: 837kcal | Carbohydrates: 24g | Protein: 38g | Fat: 70g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 40g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 428mg | Potassium: 477mg | Fiber: 9g | Sugar: 11g | Vitamin A: 99IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 3mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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    • Spinach and Ricotta Stuffed Turkey Breast with Garlic Herb Sauce
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    Categories: Chicken and Turkey

    Reader Interactions

    Comments

    1. Anonymous says

      February 21, 2019 at 9:51 pm

      5 stars

      Reply
    2. Julie says

      November 06, 2017 at 3:57 pm

      This is gorgeous! I'm going to admit that I don't like turkey, but I'm already dreaming of using this pecan coating on a hearty fish, paired with those delicious looking Alexia sides.

      Reply
    3. Amanda says

      November 06, 2017 at 6:34 am

      Great turkey recipe for fall! I love Alexia, but I haven't tried these products yet! Will be on a hunt for them at my local market. Their array of fries, especially, are in constant supply in my freezer. Such a quality line of products.

      Reply
      • Carol says

        November 06, 2017 at 6:34 am

        Thanks, Amanda! They really are great quality!

        Reply
    4. Jessica Pinney says

      November 05, 2017 at 11:51 pm

      As a girl raised in the South, I'm a sucker for anything pecan-crusted! Love that these are Turkey cutlets as I am often making Thanksgiving for 3 or less people. I will definitely be giving this a try!

      Reply
      • Carol says

        November 06, 2017 at 6:00 am

        Thanks, Jessica! Hope you enjoy!

        Reply
    5. Amanda Mason says

      November 05, 2017 at 11:48 pm

      These look amazing and I've never heard of Alexa! I just linked out to them from your site and I'm excited to try them! The variety they offer looks so good! And your recipe you put together....oh my goodness...yum! I cant wait to try this one out!

      Reply
      • Carol says

        November 06, 2017 at 6:02 am

        Thanks, Amanda! They're really good products. Hope you enjoy!

        Reply
    6. Debs says

      November 05, 2017 at 2:29 pm

      These cutlets sound amazing. Anything with pecans and I'm in. And ready made sides = holiday life saver! Lovely recipe, Carol.

      Reply
      • Carol says

        November 06, 2017 at 6:02 am

        Thanks, Debs!

        Reply
    7. Kate says

      November 05, 2017 at 6:36 am

      Those sides look so delicious, and so perfect for the season! And even though I don't eat meat, that pecan crust and marmalade have got me drooling. I love pecans on just about anything!

      Reply
      • Carol says

        November 05, 2017 at 8:35 am

        Thanks, Kate!

        Reply
    8. Abby @ WinsteadWandering says

      November 03, 2017 at 11:29 am

      Your whole meal looks amazing, but I can't get my mind of the red onion marmalade. As a lover of all things onion, I'm pretty sure I could eat that stuff with a spoon.

      Reply
      • Carol says

        November 04, 2017 at 8:59 am

        Thanks, Abby! The marmalade is killer!!!

        Reply
    9. Analida Braeger says

      November 02, 2017 at 8:54 pm

      I am definitely going to try the cauliflower risotto, that looks so tasty. I love the onion marmalade too! Thanks for sharing!

      Reply
      • Carol says

        November 03, 2017 at 6:55 am

        It's all really good together. Thanks, Analida!

        Reply
    10. Dominique | Perchance to Cook says

      November 02, 2017 at 6:26 pm

      How healthy! I love the sides for this dish... cauliflower risotto and butternut squash mash, NOM. Also, how gorgeous are those pecan crusted turkey cutlets?!

      Reply
      • Carol says

        November 03, 2017 at 6:55 am

        Thanks, Dominique!

        Reply
    11. Amelie says

      November 02, 2017 at 9:24 am

      I love the idea of the pecan crust! And the marmalade looks delicious as well. Thanks for this interesting recipe!

      Reply
      • Carol says

        November 03, 2017 at 6:54 am

        Thanks, Amelie!

        Reply
    12. Michele Hall says

      November 01, 2017 at 9:50 pm

      Ive never seen these offerings from Alexia.... their waffle fries and wedges are a staple for last minute party nachos when company stops by. Im going to have to look for these new to me sides.... as I think their products are such great quality!

      Reply
      • Carol says

        November 02, 2017 at 6:34 am

        Thanks, Michele! They're new and I was very impressed with the quality!

        Reply

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