Carrot Cutlets Recipes

PECAN TURKEY CUTLETS WITH DILLED CARROTS

Pecan Turkey Cutlets with Dilled Carrots image

The recipe may look longer, but don't let that fool you. This one's easy because it uses the same everyday ingredients in multiple ways. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

3/4 cup chopped pecans
1/2 cup grated Romano cheese
1/2 teaspoon seasoned salt
1/2 teaspoon dill weed
1 package (17.6 ounces) turkey breast cutlets
3 tablespoons butter, divided
2 garlic cloves, minced
1/2 cup chicken broth
1 teaspoon cornstarch
2 tablespoons lime juice
1/2 teaspoon grated lime zest
1-1/2 pounds sliced fresh carrots
1-1/2 teaspoons butter
3/4 teaspoon grated lime zest
1/2 teaspoon dill weed
1/4 teaspoon seasoned salt

Steps:

Place pecans in a food processor; cover and process until ground. Combine the pecans, cheese, seasoned salt and dill in a shallow bowl. Coat turkey with pecan mixture., In a large skillet, heat 1 tablespoon butter over medium heat. Add turkey in batches and cook until no longer pink, 3-4 minutes on each side. Remove and keep warm. In same skillet, cook garlic in remaining butter., Combine the broth, cornstarch and lime juice until blended; gradually add to the skillet, stirring to loosen browned bits. Bring to a boil; cook and stir until thickened, 2 minutes. Stir in 1/2 teaspoon lime zest. Remove from the heat; keep warm., Meanwhile, place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain. Stir in the butter, lime zest, dill and seasoned salt. Serve with turkey and sauce.

Nutrition Facts : Calories 479 calories, Fat 29g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 900mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 7g fiber), Protein 38g protein.

CARROT CUTLETS

Carrot Cutlets image

A good meatless dish. I got this from an old recipe pamphlet from I'm guessing the 1950's or 1960's. The cover is missing.

Provided by CoffeeMom

Categories Brown Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cooked brown rice
1 tablespoon diced onion
5 tablespoons vegetable oil
1 tablespoon chopped parsley
1 cup cooked mashed carrot
1 tablespoon milk
1 egg, beaten
3/4 cup breadcrumbs

Steps:

In a bowl mix rice and carrots, then add the egg and the milk. Add onion and parsley.
Form into cakes and roll in the bread crumbs.
Use the oil to grease a baking dish and bake at 425º, turning once, for 15-20 minutes. Or put the oil in a frying pan and fry them until lightly browned on both sides.

Nutrition Facts : Calories 372.9, Fat 20.3, SaturatedFat 3.1, Cholesterol 53.4, Sodium 188.2, Carbohydrate 40.7, Fiber 3.5, Sugar 2.7, Protein 7

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