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.
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.
