Turkey Cutlets with Pan Gravy

Turkey cutlets with a simple pan gravy are satisfying and very tasty. This simple recipe is fantastic for people just learning to cook. Anyone trying to prepare meals for the week ahead will love how easy this is to make in larger batches. The turkey cooks quickly, and the pan gravy doesn’t need any fancy ingredients; just butter, flour, broth and pepper. Make these on nights when you don’t want to spend a lot of time in the kitchen—these take only about 20 minutes.

Turkey Cutlets Ingredients

• Turkey breast tenderloins: You should be able to find 20-ounce packages of tenderloins; one of those is all you need.
• Poultry seasoning and seasoned salt: Seasoning the turkey before you cook it allows those flavors to stick to the meat better.
• Butter: Butter will give the gravy a richer, silkier texture and taste.
• All-purpose flour: This flour helps the gravy thicken. If you haven’t made gravy before, look at these guides to fix gravy problems and ensure that the gravy thickens properly.
• Chicken broth: Chicken broth forms the bulk of the gravy.

Directions

Step 1: Season the turkey

Cut the tenderloins into 1-inch slices crosswise; place each slice between two sheets of plastic wrap and flatten them with a meat mallet. The cutlets should be 1/2-inch thick. Mix the poultry seasoning and seasoning salt with some black pepper, and sprinkle the mixture over the cutlets.

Step 2: Cook the cutlets

Heat canola oil in a large skillet over medium-high heat. Cook the turkey in batches for two to three minutes per side (four to six minutes total) until the turkey is no longer pink. When each batch is done, remove the turkey to a plate and keep it warm as you cook the rest of the cutlets.

Step 3: Make the gravy

Melt the butter in the same pan over medium heat (don’t wipe it clean before you add the butter). Stir in the flour until the mixture is smooth, and then carefully stir in the broth. Bring everything to a boil and then cook, stirring, until the mixture thickens. This should take about two minutes. Sprinkle more pepper over the gravy, and serve it with the turkey cutlets.

Turkey Cutlets Variations

• Add seasonings and/or aromatics to the gravy: If the gravy in this recipe is too mild, add some extra seasonings or chop up aromatic ingredients such as onions. Cook those as you make the gravy. You can also try using mustard, as in this mustard turkey cutlets recipe.
• Try other poultry: Don’t have turkey cutlets but do have chicken breasts? Go ahead and use them in this recipe. Cut the pieces lengthwise to form thinner cuts.

How to Store Turkey Cutlets

Place leftover turkey cutlets in an airtight container, and store them in the refrigerator for up to three to four days.

How do you reheat turkey cutlets?

The exact time and temperature you use to reheat the cutlets depends on their thickness and on how many you’re trying to reheat. In general, reheat them in an oven heated to 325° to 350°F for 20 to 30 minutes. Take the cutlets out of the refrigerator and let them sit for about 10 minutes. Place them in a pan with some butter or broth, cover the pan with foil and reheat away. Check the cutlets to ensure they’ve reached 165° internally.

Turkey Cutlets Tips

What can you serve with turkey cutlets?

Turkey cutlets and gravy are very fundamental recipes. While these could be served at a fancy dinner, they’re a basic combination that benefits from being paired with other simple recipes. When putting entrees and sides together, you want the main and sides to complement each other. Differences and contrasts are desirable, but you don’t want one dish to overwhelm or clash with the others. Nor do you want everything to taste very similar. This is a meaty main dish, so choose roasted or steamed vegetables such as green beans or Brussels sprouts. Also serve this with some rice; brown, white, wild or even seasoned rice mixes are good choices. A green salad would also be a nice accompaniment, especially if your first vegetable side is cooked. And of course, mashed or roasted potatoes would be delicious.

Can you leave out the seasoned salt?

If you’re concerned about sodium levels, you can leave out the seasoned salt. But be aware that this may make the turkey taste rather bland. Instead, look for low-sodium poultry seasoning and low-sodium, seasoning-salt substitute.

Can you bread these cutlets?

You can add breading if you want. Season the cutlets as in the recipe, and then set up three shallow bowls. One with flour, the second with beaten egg and the third with bread crumbs. Dip a cutlet in flour, then egg and then the bread crumbs. Pan-fry as directed, but you may need to increase the cooking time. Cook the cutlets for five to six minutes per side (10 to 12 minutes total), and check the interior of each cutlet with an instant-read thermometer. The cutlets should be at least 165°. Serve the gravy on the side or on mashed potatoes rather than on the cutlet. Otherwise, the breading may become soggy. You can use store-bought or homemade bread crumbs. If you have any bread crumbs remaining after making the cutlets, try them in these recipes that use up leftover bread crumbs.