Turkey Cutlet With Gravy
This easy turkey cutlet recipe features a tender pan-seared turkey breast cutlet with savory gravy. A quick, flavorful single serving 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
- Season the turkey cutlet on both sides with Italian seasoning, salt, and pepper.
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add the cutlet and cook 2–3 minutes per side, until no longer pink. Transfer to a plate and cover to keep warm.
- In the same skillet, melt the remaining tablespoon of butter. Add onions and garlic; cook for 2 minutes, stirring occasionally.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually pour in the chicken broth, stirring constantly until the sauce thickens, about 2 minutes.
- Return the turkey cutlet to the skillet, reduce heat to low, and spoon the sauce over the top. Cover and cook 2 minutes more.
Video
Notes
- Rest the Turkey: Let the cutlet rest a few minutes before serving so the juices redistribute and the meat stays tender.
- Adjust Sauce Thickness: If the sauce is too thin, simmer longer; if too thick, whisk in a splash of broth.
- Don’t Overcook: Turkey cutlets are very lean and cook quickly. Remove them from the pan as soon as they are no longer pink to prevent dryness.
- Prep Ahead: Chop onions and garlic in advance to save time when cooking.
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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