Ingredients
6 Turkey Breast Cutlets, pounded to 1/4-inch
1 cup pecans, finely chopped
3/4 cup all-purpose flour
2 large eggs, beaten to blend
1/4 cup unsalted butter, divided use
2 Tablespoons extra virgin olive oil, divided use
1/3 cup dry white wine (or additional broth)
2 medium shallots, finely chopped
2/3 cup turkey or chicken broth (homemade or low-salt canned)
2/3 cup pomegranate juice***
1 Tablespoon pomegranate molasses****
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 green onions, finely chopped
3 cups cooked Bismati rice, hot
Preparation
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.
