Pecan Turkey Cutlets With Dilled Carrots Recipes

Steps:

• Place flour in a shallow bowl. In another shallow bowl, whisk the egg whites, egg, mustard, cayenne and salt. In another shallow bowl, combine bread crumbs and pecans. Coat cutlets with flour, then dip in egg mixture and coat with bread crumb mixture., In a large skillet, cook turkey in oil in batches over medium heat for 2-3 minutes on each side or until juices run clear.

Steps:

• Pound turkey to 1/4-inch thickness. Spread 1 Tbsp. of the mustard evenly onto both sides of cutlets; coat evenly with pecans.
• Melt butter in large skillet on medium heat. Add turkey; cook 4 to 5 min. or until cooked through, turning after 2 min. Remove to serving platter; cover to keep warm.
• Combine remaining 2 Tbsp. mustard, the chicken broth and lemon juice in small saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 1 min., stirring constantly. Spoon over the turkey.

Steps:

• Heat broiler; coat broiler pan rack with nonstick cooking spray and position 6 inches from heat.
• Cook ramen noodles according to package directions, omitting seasoning packet. Drain noodles well and keep warm.
• Meanwhile, combine honey and soy sauce (make sure to use reduced sodium otherwise it will be too salty) in a large shallow bowl or pie plate.Place ground pecans on a sheet of waxed paper. Dip turkey cutlets into honey mixture, then into ground pecans, pressing nuts firmly onto cutlets. Place cutlets on prepared broiler pan rack.
• Transfer remaining honey mixture to a small saucepan. Bring to boil, boiling gently 1 minute. Reserve.
• Meanwhile, broil cutlets about 3 minutes per side or until cooked through. Serve cutlet on top of noodles; spoon honey mixture on top. Enjoy.