Turkey Cutlets with Gravy and Raw Stuffing Salad
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
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
Directions
- 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.
