Pecan Crusted Turkey Breasts With Pomegranate Sauc

1. 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. 2

   5 - 6 minutes per side. Transfer cutlets to a plate, cover and keep warm while making sauce.

3. 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. 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. 5

   Serve immediately.

6. 6

   ***Pomegranate juice and pomegranate molasses is available in most Middle Eastern markets.

No additional tips available.