Steps:
- Combine pecans and flour in a medium shallow bowl. Dip each turkey cutlet into egg and then into pecan mixture to coat. Melt 2 Tablespoons of butter with 1 Tablespoon of oil in a large skillet set over a high heat. Add cutlets and cook until golden and cooked through, about 5 - 6 minutes per side. Transfer cutlets to a plate, cover and keep warm while making sauce. In a small heavy saucepan, bring the wine and the shallots to a boil and cook until most of the wine has evaporated, about 2 minutes. Add the broth, the pomegranate juice and the pomegranate molasses. Bring to a boil and cook until the sauce is reduced to about 1 cup, about 5 - 7 minutes. Whisk in remaining 2 Tablespoons of butter. Season with salt and pepper. Place 1/2 cup of rice in the center of each of six dinner plates. Place a turkey cutlet on each portion of rice. Spoon sauce over each portion and sprinkle with green onions. Serve immediately. ***Pomegranate juice and pomegranate molasses is available in most Middle Eastern markets.
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