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Turkey Cutlets with Creole Gravy

Turkey Cutlets with Creole GravyBreaded and sautéed turkey cutlets served with a spicy Creole gravy over cooked brown rice makes a hearty entrée great for entertaining.

Recipe Ingredients:

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*

Cooking Directions:

  1. For Creole Gravy: Melt butter in a 2-qt. saucepan on medium-high heat. Add garlic. Cook 1 minute, stirring frequently.
  2. Stir in peppers, onions and celery. Cook 5 minutes, stirring occasionally.
  3. Stir in tomatoes, gravy, Cajun seasoning and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes.
  4. Meanwhile, cut each cutlet horizontally in half. Place cutlets in large self-sealing plastic bag. Flatten to ⅛-inch thickness using a meat mallet.
  5. Dredge cutlets in combined flour, salt and pepper. Dip each into beaten eggs.
  6. 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.
  7. 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.