Turkey Cutlets With Pan Gravy
"From TOH Simple & Delicious Jan-Feb 2010. I used chicken cutlets when I made this; it was very good."
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 teaspoon poultry seasoning
- 1⁄2 teaspoon seasoning salt
- 1⁄4 teaspoon pepper, divided
- 1 (17 5/8 ounce) package turkey breast cutlets
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1⁄4 cup all-purpose flour
- 2 cups chicken broth
directions
- Combine poultry seasoning, seasoned salt and 1/8 teaspoon pepper; sprinkle on both sides of turkey.
- Heat oil in large skillet; cook turkey for 2-3 minutes on each side or until juices run clear.
- Remove turkey; cover and keep warm.
- In same skillet, melt butter and whisk in flour until smooth.
- Gradually stir in chicken broth; bring to a boil.
- Cook and stir until thickened, about 2 minutes.
- Stir in remaining 1/8 teaspoon pepper and serve over turkey.
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Reviews
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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!
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Quick, tasty and fairly healthy. The cutlets didn't dry out, were perfectly seasoned and filling. Thanks for sharing the recipe. -
Great recipe! I added a bit of garlic and a dash of Kitchen Bouquet (browning sauce) to the gravy.
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Took another reviewer's suggestion and reduced the chicken broth to 1-3/4 cups and added an extra tablespoon each of butter and flour to the roux. Excellent recipe! -
I used turkey wrapped in bacon but followed the rest of the recipe other then I used olive oil instead of vegetable oil. This was good and easy to make.
Tweaks
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I used turkey wrapped in bacon but followed the rest of the recipe other then I used olive oil instead of vegetable oil. This was good and easy to make.
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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!
RECIPE SUBMITTED BY
Ginny Sue
United States
“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter.
I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week
Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner.
During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly.
I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture.
DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
