Turkey Cutlets With Herbed Pan Gravy
Embrace the comforting flavors of fresh herbs and savory turkey cutlets with this delightful recipe. Cooked to golden perfection and smothered in a rich, flavorful gravy, this dish is sure to become a family favorite for any weeknight dinner.
— Constant Cookbook
Ingredients
- 4 turkey cutlets, each about 6 oz. and 1/2 inch
- thick
- Salt and freshly ground pepper, to taste
- 1 Tbs. minced fresh sage
- 1 Tbs. minced fresh thyme
- 1 Tbs. minced fresh marjoram
- 5 Tbs. unsalted butter
- 2 celery stalks, finely chopped
- 1 small yellow onion, finely chopped
- 3 Tbs. all-purpose flour
- 2 1/2 cups chicken broth
- 2 Tbs. Madeira or sherry
Instructions
- <b>Cook the turkey</b>
- Season the turkey cutlets generously on both sides with salt and pepper. In a small bowl, combine 1/2 Tbs. <i>each</i> of the sage, thyme and marjoram. Sprinkle the herb mixture on the turkey, then pat it firmly into the meat.
- In a large fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the turkey in a single layer and cook, turning once, until golden on the outside and opaque throughout, 6 to 8 minutes total. Transfer to a plate.
- <b>Make the gravy</b>
- Add the remaining 3 Tbs. butter to the pan and reduce the heat to medium. When the butter is melted, add the celery and onion and saut&#233; until softened, about 5 minutes. Stir in the flour and cook, stirring constantly, until the mixture is thickened and begins to turn pale gold, 1 to 2 minutes. Slowly stir in the broth, Madeira and the remaining 1/2 Tbs. <i>each</i> sage, thyme and marjoram. Cook, stirring constantly, until the gravy is smooth, thickened, and bubbly, 3 to 4 minutes.
- <b>Finish the dish</b>
- Return the turkey and any juices from the plate to the pan and simmer until heated through, about 1 minute. Divide the turkey and gravy among 4 plates and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Weeknight</I>, by Melanie Barnard (Oxmoor House, 2006).
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