Turkey Cutlets with Gravy and Raw Stuffing Salad

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve cutlets on raw stuffing salad and top with warm gravy.
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