Recipe by Ginny Sue
From TOH Simple & Delicious Jan-Feb 2010. I used chicken cutlets when I made this; it was very good.
Top Review by MarthaStewartWanabe
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!
- 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 See How It's Made
- 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.