Turkey Cutlets with Gravy and Raw Stuffing Salad

Total Time:
25 min
15 min
10 min

4 servings

  • 4 pieces turkey breast cutlet, pounded 1/4-inch thick
  • Salt and freshly ground black pepper
  • 2 teaspoons poultry seasoning
  • Flour, for dredging
  • 2 eggs, beaten
  • 1 1/2 cups bread crumbs
  • A couple handfuls fresh parsley leaves, chopped
  • 3 to 4 ribs celery from the heart with leafy tops, finely chopped
  • 4 scallions, whites and greens, chopped
  • 1 Gala or Golden Delicious apple, chopped
  • 1/4 pound small button mushrooms, wiped clean and very thinly sliced
  • 2 lemons
  • 5 to 6 tablespoons extra-virgin olive oil, eyeball the amount
  • 4 thin slices brioche or challah, toasted
  • Softened butter, for toast, plus 3 tablespoons for gravy
  • 3 to 4 sprigs fresh thyme, leaves stripped and finely chopped
  • 1 1/2 cups cloudy apple cider
  • 3 tablespoons all-purpose flour
  • 2 cups turkey stock or chicken stock
  • 1 teaspoon Worcestershire sauce

Season the turkey with salt and pepper and poultry seasoning. Set up a breading station of flour, then egg then bread crumbs. Bread cutlets and reserve them.

Combine parsley, celery, scallions, apple, mushrooms and dress with salt, pepper, the juice of 2 lemons, 3 tablespoons olive oil. Butter toasted bread then chop into 1/4 inch dice. Toss bread and thyme into salad. Dampen the stuffing salad a bit with apple cider or juice and toss to combine.

Melt 3 tablespoons of butter over medium heat in medium saucepan. Add flour and cook 1 minute then whisk in stock, season with salt and pepper and Worcestershire and thicken stock a few minutes over medium-low heat.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat, cook cutlets 10 minutes turning once. If the pan is too small to cook all 4, reserve 2 under foil and add another tablespoon olive oil and cook off remaining cutlets.

Serve cutlets on raw stuffing salad and top with warm gravy.

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    This recipe is featured in:

    Top Turkeys for Thanksgiving