Turkey Cutlets With Pan Gravy

Total Time
Prep 5 mins
Cook 15 mins

From TOH Simple & Delicious Jan-Feb 2010. I used chicken cutlets when I made this; it was very good.

Ingredients Nutrition


  1. Combine poultry seasoning, seasoned salt and 1/8 teaspoon pepper; sprinkle on both sides of turkey.
  2. Heat oil in large skillet; cook turkey for 2-3 minutes on each side or until juices run clear.
  3. Remove turkey; cover and keep warm.
  4. In same skillet, melt butter and whisk in flour until smooth.
  5. Gradually stir in chicken broth; bring to a boil.
  6. Cook and stir until thickened, about 2 minutes.
  7. Stir in remaining 1/8 teaspoon pepper and serve over turkey.
Most Helpful

5 5

This is a quick and easy way to satisfy a craving for "turkey dinner" without roasting a whole bird. The cutlets cooked perfectly and turned out moist and tender with great flavor from the savory seasonings. The pan gravy was delicious as well. I did make one adjustment to the gravy, as it seemed a bit too thin for my family's taste. I reduced the chicken broth to 1 3/4 cups and added one extra tablespoon each of butter and flour to the rue, which yielded a slightly thicker gravy. The next time I make this, I will use turkey broth instead of chicken broth. DH and I agreed using turkey broth would have intensified the turkey flavor. My family enjoyed this dish served with mashed potatoes and corn. Yummy! Thanks for sharing!

5 5

Quick, tasty and fairly healthy. The cutlets didn't dry out, were perfectly seasoned and filling. Thanks for sharing the recipe.

5 5

Great recipe! I added a bit of garlic and a dash of Kitchen Bouquet (browning sauce) to the gravy.