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Turkey Cutlets with Herbed Pan Gravy
Source: William Sonoma
Serving Size: ~4
Prep Time: ~30 min
Cooking Time: ~20 min
NOTE:
To make this into a complete meal, serve the turkey cutlets and gravy with creamy mashed potatoes (see related recipe at right) and sautéed green beans.
- Boil the green bean then put it away.
- Once the potatoes are in the pot, start the turkey.
- While Turkey is cooking Resume the Green Beans - Toast almond
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Instructions
Cook the turkey
- Season the turkey cutlets generously on both sides with salt and pepper.
- In a small bowl, combine 1/2 Tbs. each of the sage, thyme and marjoram.
- Sprinkle the herb mixture on the turkey, and then pat it firmly into the meat.
- In a large fry pan over medium-high heat, melt 2 Tbs. of the butter.
- (C) Add the turkey in a single layer and cook, turning once, until golden on the outside and opaque throughout, 6 to 8 minutes total.
- Transfer to a plate.
Make the gravy
- Add the remaining 3 Tbs. butter to the pan and reduce the heat to medium.
- When the butter is melted, add the celery and onion and sauté until softened, about 5 minutes.
- Stir in the flour and cook, stirring constantly, until the mixture is thickened and begins to turn pale gold, 1 to 2 minutes.
- Slowly stir in the broth, Madeira and the remaining 1/2 Tbs. each sage, thyme and marjoram.
Cook, stirring constantly, until the gravy is smooth, thickened, and bubbly, 3 to 4 minutes.
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Finish the dish
- Return the turkey and any juices from the plate to the pan and simmer until heated through, about 1 minute.
- Divide the turkey and gravy among 4 plates and serve immediately.
Ingredients
- 4 turkey cutlets, each about 6 oz. and 1/2 inch thick
- Salt and freshly ground pepper, to taste
- 1 Tbs. minced fresh sage
- 1 Tbs. minced fresh thyme
- 1 Tbs. minced fresh marjoram
- 5 Tbs. unsalted butter
- 2 celery stalks, finely chopped
- 1 small yellow onion, finely chopped
- 3 Tbs. all-purpose flour
- 2 1/2 cups chicken broth
- 2 Tbs. Madeira or sherry
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