Pecan Turkey Cutlets With Dilled Carrots

• 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 teaspoon cornstarch
• 1/2 cup chicken broth
• 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

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

pecans, romano cheese, salt, dill weed, turkey breast cutlets, butter, garlic, cornstarch, chicken broth, lime juice, lime zest, carrots, butter, lime zest, dill weed, salt

Taken from www.tasteofhome.com/recipes/pecan-turkey-cutlets-with-dilled-carrots/ (may not work)