Turkey Cutlets with Pan Gravy

Total Time

Prep/Total Time: 20 min.


4 servings

Updated: Jun. 30, 2023
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


  • 1 package (20 ounces) turkey breast tenderloins
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon pepper, divided
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth


  1. Cut tenderloins crosswise into 1-in. slices; flatten slices with a meat mallet to 1/2-in. thickness. Mix poultry seasoning, seasoned salt and 1/8 teaspoon pepper; sprinkle over turkey.
  2. In a large skillet, heat oil over medium-high heat. Add turkey in batches; cook until no longer pink, 2-3 minutes per side. Remove from pan; keep warm.
  3. In same pan, melt butter over medium heat; stir in flour until smooth. Gradually stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with remaining 1/8 teaspoon pepper. Serve with turkey.

Nutrition Facts

1 serving: 292 calories, 15g fat (5g saturated fat), 89mg cholesterol, 772mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 3 fat, 1/2 starch.