Turkey Cutlets with Pan Gravy

An easy weeknight meal in 30 minutes

Combine a practical attitude with creativity and a love of food, and you've got the core of Margaret Wilson's cooking philosophy. "I don't care for complex or time-consuming recipes," says the Sun City, CA cook. "I like creating an inviting meal by being inventive with what I have."

With a husband who's frequently on the road, Margaret's got good reason to whip up delicious, welcoming dishes. "Tracy's a truck driver and appreciates home-cooking on his days off. We value our time together when he's home, so I use 30-minute recipes to avoid being tied up in the kitchen."

Margaret's strategy for serving tempting, quick-fix suppers not only leaves her time to play, it also saves her money. "I plan meals by looking in the pantry and finding a recipe that complements the ingredients I already have. When I go to the store, I cut costs with coupons and by shopping sales. I also grow vegetables in containers, which works well for us."

Margaret's menu perfectly illustrates her mouthwatering, no-nonsense approach to cooking. For example, Turkey Cutlets with Pan Gravy takes just 20 minutes and delivers comforting appeal. "Using cutlets or any boneless meat speeds up cooking time. You can use thin boneless, skinless chicken breast as well," she says.

Nothing goes better with turkey than Crunchy Mashed Potatoes. "Using instant potatoes is a time-saver, but you can use leftover mashed potatoes, too. I switch it up with different flavors of onion rings and by adding garlic."

Italian Vegetable Medley rounds out the menu while lending a delicious pop of color. "If you have them, use leftover veggies. People are always surprised at how easy this dish is!"

But here's the biggest surprise of all—for just $3.88 per person, you can impress your entire family with this fast stick-to-your-ribs dinner!

Here's the Plan:

  1. Bring chicken broth for potatoes to a boil; season and begin cooking turkey.
  2. Finish potatoes; keep warm.
  3. While cooking veggies in microwave, combine the bread crumb mixture and prepare gravy for turkey.

Good Turkey Gravy

Making perfect gravy for the turkey cutlets is a cinch with these tips!

  • To avoid lumpy gravy, first make a roux (pronounced "roo"), which is a mixture of flour and fat (in this case, butter), that's cooked over low heat and used to thicken sauces. A roux can be white, blond or brown, depending on how long it's allowed to cook and what fat the flour is mixed with.
  • Make sure the butter is completely melted before adding the flour. Test it by sprinkling in a pinch of flour. If it slowly starts to bubble, whisk in the rest of the flour. Whisk the butter and flour constantly until the mixture is blended and smooth.
  • Gradually whisk or stir in the chicken broth. Bring the mixture to a boil, whisking constantly until the gravy is thickened, about 2 minutes.