Pecan-Crusted Turkey Cutlets with Red Onion Marmalade

5 from 5 votes
1 hour
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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.

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!

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.

Serve with:

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

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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

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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.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Chicken and Turkey
Cuisine American
Servings 4
Calories 837 kcal



  • 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



  • 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.


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


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.

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Recipe Rating


  1. 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.

  2. 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.

  3. 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!

  4. 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!

  5. 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!

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

  7. 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!