Turkey Cutlets with Creole Gravy
There is nothing more important than a good family dinner. Sauteed, breaded and served with a spicy gravy over cooked brown rice, Turkey Cutlets with Creole Gravy makes for one of the best turkey recipes. Make it tonight!
Serves4
Preparation Time20 min
Cooking Time30 min
Ingredients
- 3 tablespoons butter
- 1 tablespoon garlic, minced
- 1 cup green peppers, diced
- 1 cup onions, diced
- 1/2 celery, cided
- 1 can (14.5 - ounces) fire-roasted diced tomatoes, undrained
- 12 ounces Heinz homestyle turkey gravy
- 3 tablespoons cajun seasoning
- 1 tablespoon Worcestershire sauce
- 1 pound Butterball fresh all neatural turkey cutlets
- 3/4 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 eggs, beaten
- 4 cups hot cooked brown rice
Instructions
- For Creole Gravy, melt butter in a 2-quart 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 1/8-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.
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