Turkey cutlets with tipsy gravy

Rachael Ray

Serves: 4

  • 1 1/2 pounds turkey breast cutlets
  • salt and pepper
  • 1 teaspoon poultry seasoning
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup bread crumbs
  • 1/2 cup cornmeal
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 orange, zested
  • 2 sprigs fresh rosemary, leaves finely chopped
  • Olive oil or vegetable oil


  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup red wine (recommended: Pinot Noir)
  • 2 cups turkey or chicken stock
  • Salt and freshly ground black pepper

Season the turkey cutlets with salt, pepper and poultry seasoning. Set up separate dishes with the flour, the eggs and the bread crumbs combined with cornmeal, cheese, orange zest and rosemary. Coat the cutlets in the flour, then in the egg, and then in the bread crumb mixture.

Heat a saute pan with 1/4-inch of oil over medium to medium-high heat.

Add the cutlets, in batches, and cook until deep golden brown, about 4 minutes on each side. Transfer the cutlets, when cooked, to a baking rack to keep crisp.

Melt the butter in small skillet over medium to medium-high heat. Whisk in the flour and cook for 1 minute. Stir in the wine and reduce for a minute or so, then whisk in the stock and cook until thickened, about 3 to 4 minutes. Season with salt and pepper, to taste.

Douse cutlets with gravy and serve.

Chef’s note: This recipe also included a sausage and zucchini side, which I’m sure was delicious, but It was just fine with a side salad and simple mashed potatoes (I know my “salads” look pitful sometimes, but usually they haven’t yet been topped with dressing, nuts, seeds cheese or anything else). Really tasty, crispy, moist turkey and a yummy, easy gravy. I might even try the gravy base with a white wine some time.


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