Turkey Cutlets with Pan Gravy Recipe

Turkey Cutlets with Pan Gravy Recipe photo by Taste of Home

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Using cutlets or any boneless meat speeds up cooking time for this quick entree. You can use thin boneless, skinless chicken breast as well. —Margaret Wilson, Sun City, California

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Turkey Cutlets with Pan Gravy Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

5 15 20

Ingredients

1 teaspoon poultry seasoning
1/2 teaspoon seasoned salt
1/4 teaspoon pepper, divided
1 package (17.6 ounces) turkey breast cutlets
2 tablespoons canola oil
2 tablespoons butter
1/4 cup all-purpose flour
2 cups chicken broth

Directions

Combine the poultry seasoning, seasoned salt and 1/8 teaspoon pepper. Sprinkle over turkey. In a large skillet, cook cutlets in batches in oil for 2-3 minutes on each side or until no longer pink. Remove to a serving platter and keep warm.
In the same skillet, melt butter; stir in flour until smooth. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with remaining pepper. Serve with turkey. Yield: 4 servings.

Nutritional Facts 3-1/2 ounces cooked turkey with about 1/3 cups gravy equals 286 calories, 14 g fat (5 g saturated fat), 95 mg cholesterol, 782 mg sodium, 7 g carbohydrate, trace fiber, 32 g protein.

Originally published as Turkey Cutlets with Pan Gravy in Simple & Delicious January/February 2010, p21

No More Lumpy Gravy!

My gravy was always lumpy until I learned a quick trick: Spin lumpy gravy in the blender for a couple seconds until it’s smooth and ready to serve. —Maria B., Satanta, Kansas