Name: Turkey Cutlets with Herbed Pan Gravy
Yield: Makes 4 Servings
Ingredients: Turkey cutlets, 4, each about 6 oz (185 g) and ½ inch (12 mm) thick; Salt and freshly ground pepper; Flour, 3 tablespoons; Yellow onion, 1 small, finely chopped; Celery, 2 stalks, finely chopped; Unsalted butter, 5 tablespoons (2½ oz/ 75 g); Madeira or sherry, 2 tablespoons; Fresh marjoram, 1 tablespoon minced; Fresh thyme, 1 tablespoon minced; Fresh sage, 1 tablespoon minced; Chicken broth or stock, 2½ cups (20 fl oz/625 ml), homemade or purchased

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Turkey cutlets, 4, each about 6 oz (185 g) and ½

Method

Cook the turkey cutlets

Season the turkey cutlets on both sides with salt and pepper. In a small bowl, combine the sage, thyme, and marjoram. Sprinkle half of the herb mixture on the cutlets, then pat it firmly into the meat. Set the remaining herb mixture aside. In a large frying pan over medium-high heat, melt 2

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Turkey Cutlets with Herbed Pan Gravy

Ingredients

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