Turkey Cutlet With Gravy
A tender pan-seared turkey cutlet with rich onion pan gravy, made in one skillet for a single serving turkey dinner ready in 20 minutes.
Servings: 1 serving
Equipment
Ingredients
- 1 (5-ounce) turkey breast cutlet
- ¼ teaspoon Italian seasoning
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 2 tablespoons salted butter -divided
- ¼ cup chopped onions
- 1 clove garlic -minced
- ½ tablespoon all-purpose flour
- ½ cup low sodium chicken broth
Instructions
- Pat the turkey cutlet dry with a paper towel. Season both sides with Italian seasoning, salt, and pepper.
- Melt 1 tablespoon of butter in a 10-inch skillet over medium heat. Once the butter is foamy, add the cutlet and cook for 2 to 3 minutes per side, until the internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil.
- In the same skillet, melt the remaining 1 tablespoon of butter. Add the chopped onions and minced garlic and cook for 2 minutes, stirring occasionally, until softened.
- Sprinkle the flour over the onions and stir constantly for 1 minute.
- Slowly pour in the chicken broth while stirring constantly. Continue stirring until the gravy thickens enough to coat the back of a spoon, about 2 minutes.
- Return the turkey cutlet to the skillet along with any juices from the plate. Reduce the heat to low, spoon the gravy over the top, cover, and cook for 2 minutes more. Serve immediately.
Video
Notes
Pat the cutlet dry before seasoning. Surface moisture turns to steam in a hot pan, which prevents browning. A quick blot with a paper towel makes the difference between a gray cutlet and a golden one.
Use a preheated skillet. Let the butter foam fully before adding the cutlet. A cold pan releases moisture and the cutlet sticks. A properly preheated pan gives you that golden crust in the same 2 to 3 minutes per side.
Check thickness before cooking. Most pre-sliced turkey cutlets are about a quarter inch to a half inch thick. If yours is noticeably thicker, place it between two sheets of plastic wrap and pound gently with a meat mallet to even it out so it cooks through at the same rate.
Don't crowd the skillet. A 10-inch skillet has room for two cutlets with space around each. If you're cooking more than that, use a larger pan so the cutlets sear instead of steam.
Use a meat thermometer. Turkey cutlets are done at 165°F. Because they're thin, they hit that temperature fast. An instant-read thermometer takes the guesswork out and is the single best tool for keeping the meat juicy.
Nutrition
Serving: 1serving | Calories: 368kcal | Carbohydrates: 9g | Protein: 29g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 110mg | Sodium: 603mg | Potassium: 159mg | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 3.9mg | Iron: 0.4mg
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