Pecan-Crusted Turkey Cutlets with Red Onion Marmalade
Updated Jul 14, 2021, Published Oct 22, 2017
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Pecan-Crusted Turkey Cutlets with Red Onion Marmalade is super easy and perfect for any autumn occasion or intimate holiday dinner.
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!
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!
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!
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!
Light some candles, call your loved one and enjoy this wonderful, elegant autumn-inspired dinner together!
Serve with:
- Or any one of these 30 Best Thanksgiving Sides!
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
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
- 1/2 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
- Can also use chicken breasts or pork chops.
- Marmalade can be made 2-3 days ahead of time. Refrigerate until ready to serve.
- May be served warm or cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.