Be the first to Mustard and heavy cream flavor the gravy for easy turkey cutlets. Although there are minimal simple ingredients used, the flavor of the gravy will make a believer out of you. It is fast, too! Try this with chicken cutlets.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- For Cutlets:
- 2 Tablespoons butter AND 1 Tablespoon oil
- 1 boneless, skinless turkey breast half (about 1-1/2 pounds), cut into 6 (1-inch-thick) cutlets OR 6 precut cutlets
- Salt and pepper to taste
- 1/4 cup all-purpose flour on pie plate or shallow pan
- .
- For Sauce:
- 1/2 cup canned low-sodium chicken broth
- 2 Tablespoons coarse-grained mustard
- 2 Tablespoons heavy cream
Preparation:
Heat butter and oil in 11- to 12-inch skillet over low heat. While pan is heating, sprinkle turkey cutlets on both sides with salt and pepper, then dredge with flour.A couple of minutes before sauteing, increase heat to medium-high. When butter stops foaming and starts to smell nutty brown, arrange cutlets in skillet. Cook, turning only once, until they are a rich golden brown, about 3 to 4 minutes per side. Remove from skillet.
Place broth and mustard in hot skillet. Reduce on high heat to 1/4 cup, scraping up brown bits at bottom of pan. Tilt skillet and whisk in cream. Spoon sauce over cutlets and serve.
Yield: 4 servings
Nutritional information (per serving): 282 calories, 31.7 grams protein, 7.1 grams carbohydrates, 13.7 grams fat, 44 percent calories from fat, 109 milligrams cholesterol, 316 milligrams sodium
Recipe Source: How to Cook Without a Book by Pam Anderson (Bantam Doubleday Dell Pub)
Reprinted with permission.
