Turkey Cutlets with Creole Gravy
Breaded and sautéed turkey cutlets served with a spicy Creole gravy over cooked brown rice makes a hearty entrée great for entertaining.
1 tablespoon minced garlic
1 cup diced green peppers
1 cup diced onions
1/2 cup diced celery
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
1 (12-ounce) jar turkey gravy
3 tablespoons Cajun seasoning
1 tablespoon Worcestershire sauce
1 pound Butterball® Fresh All Natural Turkey Cutlets
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs, beaten
4 cups hot cooked brown rice*
- For Creole Gravy: Melt butter in a 2-qt. saucepan on medium-high heat. Add garlic. Cook 1 minute, stirring frequently.
- Stir in peppers, onions and celery. Cook 5 minutes, stirring occasionally.
- Stir in tomatoes, gravy, Cajun seasoning and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes.
- Meanwhile, cut each cutlet horizontally in half. Place cutlets in large self-sealing plastic bag. Flatten to ⅛-inch thickness using a meat mallet.
- Dredge cutlets in combined flour, salt and pepper. Dip each into beaten eggs.
- Spray large skillet with cooking spray. Heat on medium heat. Add half the coated cutlets. Cook 2 to 3 minutes on each side until coating is golden brown. Remove from skillet; keep warm. Repeat with remaining cutlets.
- Place hot cooked rice on serving platter. Top with cutlets. Spoon gravy over all.
Makes 4 servings.
*Or used cooked long grain white rice, if desired.
Nutritional Information Per Serving (1/4 of recipe): Calories 522; Fat 10g; Cholesterol 138; Protein 40g; Saturated Fat 4g; Trans Fat 0g; Sodium 2315mg; Carbohydrates 70g; Sugar 8g.
Recipe and photograph provided courtesy of Butterball, LLC.