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!
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.
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.