Pecan Crusted Turkey Breasts With Pomegranate Sauc

• 6ttttTurkey Breast Cutlets, pounded to 1/4-inch
• 1tuptttecans, finely chopped
• 3/4tuptttll-purpose flour
• 2ttttlarge eggs, beaten to blend
• 1/4tuptttnsalted butter, divided use
• 2tablespoonsttextra virgin olive oil, divided use
• 1/3tuptttry white wine (or additional broth)
• 2tediumttshallots, finely chopped
• 2/3tupttturkey or chicken broth (homemade or low-salt canned)
• 2/3tuptttomegranate juice***
• 1tablespoonttpomegranate molasses****
• 1/2teaspoonttsalt, or to taste
• 1/4teaspoonttfreshly ground black pepper, or to taste
• 2ttttgreen onions, finely chopped
• 3tupstttooked Bismati rice, hot

1. 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
2. 5 - 6 minutes per side. Transfer cutlets to a plate, cover and keep warm while making sauce.
3. 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.
4. 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.
5. Serve immediately.
6. ***Pomegranate juice and pomegranate molasses is available in most Middle Eastern markets.

cutlets, pecans, flour, eggs, unsalted butter, olive oil, white wine, shallots, turkey, pomegranate juice, molasses, salt, ground black pepper, green onions, rice

Taken from www.epicurious.com/recipes/member/views/pecan-crusted-turkey-breasts-with-pomegranate-sauc-1208488 (may not work)