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Pecan Crusted Turkey Cutlets with Red Onion Marmalade paired with complete All-Natural Alexia premium side dishes is easy and elegant!


Total time

52 minutes




  • 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
  • fresh parsley


  2. 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.
  3. Add salt and continue cooking another 30 to 40 minutes or until onions are very tender, stirring frequently.
  4. Add garlic and cook briefly, 30 seconds. Transfer onions and garlic to a sieve and drain off the excess fat.
  5. Return onions to the skillet. Add vinegars, sugar, salt and black pepper to taste. Keep warm.
  7. 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.
  8. Coat turkey breast cutlets well with Dijon mustard. Dredge turkey cutlets in pecan mixture and place on prepared baking sheet.
  9. 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.
  10. View the recipe instructions at From a Chef's Kitchen

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