Turkey Cutlets with Pan Gravy
Tender, golden-brown turkey cutlets smothered in a rich, silky pan gravy make this comforting dish a true standout! Perfect for a cozy weeknight dinner or a special gathering, these *Turkey Cutlets with Pan Gravy* are seasoned simply with garlic powder, salt, and pepper, then lightly dredged in flour for a beautifully crisp exterior. The real magic happens in the pan, where a buttery roux melds with chicken broth and a touch of cream to create an irresistibly smooth gravy. Ready in just 30 minutes, this one-pan recipe is a quick, flavorful, and family-friendly option, best served with sides like fluffy mashed potatoes or roasted veggies. Don’t forget a sprinkle of fresh parsley to brighten the dish!
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Recipe Information
Ingredients
- 4 pieces Turkey breast cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1.5 cups Chicken broth
- 0.25 cup Heavy cream or whole milk
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Pat the turkey cutlets dry with paper towels and season both sides with salt, black pepper, and garlic powder.
Place the all-purpose flour on a large plate or shallow bowl. Dredge each cutlet in the flour, shaking off any excess, and set aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
Add the turkey cutlets to the skillet in a single layer (you may need to cook them in batches to avoid overcrowding). Cook for 3–4 minutes per side, or until golden brown and fully cooked. Remove the cutlets from the skillet and set aside on a plate tented with foil to keep warm.
Reduce the heat to medium-low. To the same skillet, add 2 tablespoons of all-purpose flour (use some leftover from dredging if available) and whisk constantly to create a roux, cooking for about 1 minute until it turns golden and has a nutty aroma.
Gradually whisk in the chicken broth, deglazing the skillet and scraping up the browned bits from the bottom of the pan. Continue whisking until the mixture thickens slightly, about 3–4 minutes.
Stir in the heavy cream or whole milk, and simmer for another 2–3 minutes until the gravy reaches your desired consistency. Taste and adjust seasoning with additional salt and pepper if needed.
Return the turkey cutlets to the skillet, spooning some of the gravy over them, and cook for 1–2 minutes to warm them through.
Transfer the turkey cutlets to serving plates and drizzle with the pan gravy. Garnish with chopped parsley, if desired.
Serve immediately with mashed potatoes, steamed vegetables, or rice for a complete meal.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3563 mg | 155% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.7 g | ||
| Protein | 133.0 g | 266% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 135 mg | 10% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1846 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
