Turkey Cutlets With Pan Gravy

READY IN: 20mins
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!

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.

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