Turkey Cutlets with Pan Gravy
“Using cutlets or any boneless meat speeds up cooking time for this quick entree. You can use thin boneless, skinless chicken breast as well.” —Margaret Wilson, Sun City, California
Photo: Taste of Home
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- 1 tsp poultry seasoning
- 1/4 tsp seasoned salt
- 1/4 tsp pepper divided
- 1 package turkey breast cutlets (17.6 oz)
- 2 tbsp canola oil
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- Mix poultry seasoning, seasoned salt and 1/8 teaspoon pepper; sprinkle over turkey. In a large skillet, heat oil over medium-high heat. Add cutlets in batches; cook until no longer pink, 2-3 minutes per side. Remove from pan; keep warm.
- In same pan, melt butter over medium heat; stir in flour until smooth. Gradually stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with remaining pepper. Serve with turkey.
1 serving: 292 calories, 15g fat (5g saturated fat), 89mg cholesterol, 772mg sodium, 7g carbohydrate (1g sugars, 0 fibre), 31g protein.
Diabetic Exchanges: 4 lean meat, 3 fat, 1/2 starch.