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Turkey Cutlets with Pan Gravy

Total Time

Prep/Total Time: 20 min.

Makes

4 servings

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

Ingredients

  • 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

Directions

  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.