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Pecan Crusted Turkey Cutlets with Red Onion Marmalade on oval gray-rimmed platter with meat fork.
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5 from 5 votes

Pecan-Crusted Turkey Cutlets with Red Onion Marmalade

Pecan-Crusted Turkey Cutlets with Red Onion Marmalade is super easy and perfect for any autumn occasion or intimate holiday dinner.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Chicken and Turkey
Cuisine: American
Diet: Diabetic, Gluten Free, Low Fat
Servings: 4
Author: Carol | From A Chef's Kitchen

Equipment

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

SUBSTITUTIONS:
  • Can also use chicken breasts or pork chops. 
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