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!
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
- 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
Nutrition
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.
Anonymous says
Julie says
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.
Amanda says
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.
Carol says
Thanks, Amanda! They really are great quality!
Jessica Pinney says
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!
Carol says
Thanks, Jessica! Hope you enjoy!
Amanda Mason says
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!
Carol says
Thanks, Amanda! They're really good products. Hope you enjoy!
Debs says
These cutlets sound amazing. Anything with pecans and I'm in. And ready made sides = holiday life saver! Lovely recipe, Carol.
Carol says
Thanks, Debs!
Kate says
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!
Carol says
Thanks, Kate!
Abby @ WinsteadWandering says
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.
Carol says
Thanks, Abby! The marmalade is killer!!!
Analida Braeger says
I am definitely going to try the cauliflower risotto, that looks so tasty. I love the onion marmalade too! Thanks for sharing!
Carol says
It's all really good together. Thanks, Analida!
Dominique | Perchance to Cook says
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?!
Carol says
Thanks, Dominique!
Amelie says
I love the idea of the pecan crust! And the marmalade looks delicious as well. Thanks for this interesting recipe!
Carol says
Thanks, Amelie!
Michele Hall says
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!
Carol says
Thanks, Michele! They're new and I was very impressed with the quality!