Turkey Cutlets with Pan Gravy

Introduction

There’s something about turkey cutlets with pan gravy that makes every bite feel like a warm hug from the inside out. It’s one of those comforting dishes that can turn an ordinary weeknight into something special, but it’s simple enough to make even if you’re just starting out in the kitchen. The best part? It’s quick and easy—perfect for when you’re craving a homey meal without spending hours in the kitchen.

This recipe has become a regular in my rotation, and I absolutely love it. The turkey cutlets are incredibly tender and juicy, thanks to a quick sear in the skillet. They’re topped with a rich and flavorful pan gravy that’s made from all the delicious drippings left in the pan. It’s a meal that makes you feel good, whether you’re having it for dinner with the family or serving it up for a casual dinner with friends. Plus, the gravy just takes everything to the next level.

I remember the first time I made turkey cutlets with pan gravy. I was looking for a simple yet impressive dish for Thanksgiving dinner (not the whole turkey, just a smaller, more manageable option), and this recipe was exactly what I needed. The whole house smelled like a cozy, home-cooked meal, and the gravy was so good that I could have eaten it by the spoonful. Over time, it has become a family favorite that I love making year-round. Let’s dive into the recipe—because you’ll want to make this one, too!

Why You’ll Love This Recipe

There’s no shortage of reasons why turkey cutlets with pan gravy is a must-try:

1. Easy to Make: You don’t need to be a gourmet chef to whip this up. It’s simple, with minimal prep and cook time, so you can easily get this on the table after a busy day.
2. Flavorful: The turkey cutlets are so juicy and tender, and the gravy is the perfect finishing touch with its rich, savory flavor. The combination of the two is heavenly.
3. Family-Friendly: This recipe is perfect for everyone at the table. The cutlets are lean but still flavorful, and the gravy is a hit with kids and adults alike.
4. Comforting: There’s something about pan gravy that just screams comfort food. It adds an extra layer of flavor that makes this dish feel like a treat, without being overly complicated.

Preparation Time and Servings

• Total Time: 30-40 minutes
• Servings: 4

Nutritional Information:

• Calories per serving: 350
• Protein: 35g
• Carbs: 12g
• Fat: 18g
• Fiber: 1g

Ingredients

To make these turkey cutlets with pan gravy, you’ll need just a handful of simple ingredients:

• For the turkey cutlets:
  • 4 turkey cutlets (about 6 oz each)
  • Salt and pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 tbsp olive oil (or vegetable oil)
  • 1 tbsp unsalted butter
• For the pan gravy:
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth (or turkey broth if available)
  • Salt and pepper, to taste
  • Fresh thyme or parsley for garnish (optional)

The turkey cutlets are the star of the show here, and using good-quality, fresh turkey will make a noticeable difference. The gravy is made using the drippings from the turkey cutlets, which gives it that extra richness and depth of flavor. The combination of butter and flour creates a roux, which thickens the gravy perfectly.

Step-by-Step Instructions

Ready to cook? Let’s break this down into simple steps so you can follow along with confidence.

1. Prep the Turkey Cutlets

First things first, let’s get those turkey cutlets ready for cooking. If you have thicker turkey cutlets, it’s a good idea to lightly pound them with a meat mallet until they’re about 1/2 inch thick. This helps them cook evenly and stay juicy.

Once the cutlets are prepped, season them generously with salt and pepper on both sides. Next, place the flour in a shallow dish and dredge each turkey cutlet in the flour, making sure to coat both sides. Shake off any excess flour.

2. Cook the Turkey Cutlets

Now, let’s get cooking! Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil is hot, add the turkey cutlets to the pan. You should hear a satisfying sizzle as they hit the skillet.

Cook the cutlets for 3-4 minutes on each side, or until golden brown and cooked through. The turkey should reach an internal temperature of 165°F. Once cooked, remove the cutlets from the pan and set them aside on a plate. Cover them loosely with foil to keep them warm.

3. Make the Pan Gravy

Here’s where the magic happens. In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Let the butter melt and become bubbly. If there are any bits of turkey stuck to the bottom of the pan (called fond), don’t worry—those are packed with flavor and will help build the gravy.

Once the butter is melted, add the 2 tablespoons of flour. Stir the mixture constantly to form a roux. You’ll want to cook this for about 1-2 minutes until it’s golden and smells slightly nutty. This helps cook off the raw taste of the flour and thickens the gravy.

4. Add the Broth

Now, slowly whisk in the chicken broth. Be sure to whisk constantly to avoid lumps. Once the broth is added, continue whisking until the gravy thickens—this should take about 3-4 minutes. If you like a thinner gravy, you can add a little more broth to reach your desired consistency.

Season the gravy with salt and pepper to taste. If you want a little extra flavor, a sprig of fresh thyme or a pinch of dried thyme is a lovely touch.

5. Serve

Once the gravy has thickened, return the turkey cutlets to the pan. Spoon the gravy over the cutlets and let them simmer for another minute or two, just to warm through.

Serve the turkey cutlets on a platter with the pan gravy poured over the top. Garnish with fresh parsley or thyme for a pop of color and flavor.

How to Serve

These turkey cutlets with pan gravy are perfect on their own, but you can also pair them with a few side dishes to make a complete meal. Here are some suggestions:

• Mashed Potatoes: Creamy mashed potatoes soak up that delicious gravy beautifully. It’s a classic pairing that never disappoints.
• Roasted Vegetables: Roasted carrots, Brussels sprouts, or green beans would add some lovely crunch and color to your plate.
• Rice or Quinoa: If you’re looking for a gluten-free option, rice or quinoa are perfect for absorbing the savory gravy.
• Dinner Rolls: Soft, buttery rolls are a great way to scoop up any leftover gravy and make the meal extra satisfying.

Additional Tips

Here are a few helpful tips to ensure your turkey cutlets with pan gravy turn out perfect every time:

1. Don’t skip the flour dredging: Coating the turkey in flour before cooking gives the cutlets a nice crispness on the outside, while also helping the gravy to thicken later.
2. Use a meat thermometer: To avoid overcooking the turkey cutlets, use a meat thermometer to make sure they reach 165°F. This ensures they stay juicy and tender.
3. Stir the gravy constantly: When making the roux and adding the broth, be sure to whisk constantly to avoid lumps. It ensures a smooth, velvety gravy.
4. Let the cutlets rest: After cooking the turkey, let the cutlets rest for a few minutes before serving. This allows the juices to redistribute and keeps them juicy.
5. Adjust the seasoning: The beauty of this gravy is that you can season it to your taste. If you like a little more garlic, add some minced garlic to the pan before adding the flour. For a bit of heat, a pinch of cayenne pepper works wonders.

Recipe Variations

There are plenty of ways to customize this recipe to suit your taste preferences or dietary needs:

• Herb Variations: Add fresh rosemary or sage to the gravy for a deeper, earthy flavor that’s perfect for fall.
• Dairy-Free Option: Use olive oil instead of butter for the cutlets and gravy, and substitute dairy-free broth for a fully dairy-free meal.
• Add Veggies to the Gravy: For extra flavor, try adding finely chopped onions or mushrooms to the pan after cooking the turkey. These will caramelize and add a rich depth to the gravy.
• Spicy Kick: Add a pinch of red pepper flakes to the gravy for a subtle spicy kick.

Serving Suggestions

To round out the meal, here are some side dishes that pair wonderfully with turkey cutlets and pan gravy:

• Crispy Roasted Potatoes: These golden potatoes are seasoned to perfection and complement the tender turkey.
• Green Salad: A simple green salad with a tangy vinaigrette balances out the richness of the gravy.
• Cornbread: If you’re craving something a little sweeter, cornbread is the perfect addition to the meal.

Freezing and Storage

Leftover turkey cutlets with pan gravy can be stored and enjoyed for days to come:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: If you want to freeze the turkey and gravy, place the cutlets in a freezer-safe container and cover with gravy. They’ll keep for up to 3 months. Reheat in the oven at 350°F until heated through.

Special Equipment

There’s no fancy equipment required for this recipe, but a few tools will help:

• Large Skillet: A heavy-bottomed skillet is perfect for getting the turkey crispy and making the gravy.
• Meat Thermometer: This ensures your turkey cutlets cook perfectly without drying out.
• Whisk: A good whisk is essential for making smooth gravy.

FAQ Section

1. Can I use chicken instead of turkey? Yes! Chicken cutlets work wonderfully in this recipe. Just adjust the cooking time based on the thickness of the chicken.
2. What if I don’t have turkey broth? No worries! Chicken broth or vegetable broth can easily substitute for turkey broth in this recipe.
3. Can I make this recipe ahead of time? You can prep the turkey and the gravy separately and store them in the fridge. When you’re ready to serve, just reheat the turkey and gravy in a skillet.

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Conclusion

I hope you’re excited to try this turkey cutlets with pan gravy recipe—it’s one that’s sure to impress but won’t leave you in the kitchen for hours. It’s flavorful, comforting, and easy enough to make any night of the week. Be sure to snap a photo of your creation and tag me on social media—I love seeing how your dishes turn out!