Chicken Fried Turkey Cutlets with a paprika cream gravy put a new comfort food twist to the traditional southern classic.
Chicken Fried Turkey Cutlets
By Sue Lau | Palatable Pastime
Chicken Fried Turkey Cutlets with paprika cream gravy is my recipe of the day. This is something I make with a pack of sliced turkey breast cutlets I picked up at Trader Joe’s Market. I don’t get over there all the time, but happened to stop by.
I imagine you can make this with a boneless breast on a meat slicer to keep the cutlets even. Although that would make quite a lot. I imagine you can separate by weight into a few packs and freeze.
Or you can get the turkey tenderloins and try slicing those as well, or pounding out. The cutlets need to be thin.
The paprika cream gravy is colored by the paprika I have in the coating. It’s probably heavier than I sometimes do when I just add a Cajun spice. But I like it.
Other cream gravy I keep fairly white when I am serving with biscuits or in sausage gravy. If you prefer a lighter color, just use flour instead of fry coating, but remember to season with salt and black pepper. No biggie.
Chicken Fried Turkey Cutlets
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Chicken Fried Turkey Cutlets
Chicken Fried Turkey Cutlets
Ingredients
Turkey and Potatoes
- 1 pound thin sliced turkey breast cutlets
- 1 large egg (lightly beaten)
- 3 tablespoons water
- cooking oil
- mashed potatoes (serving suggestion)
Coating:
- 1-1/2 cups all-purpose flour
- 2 tablespoons sweet paprika
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
Paprika Cream Gravy:
- 6 tablespoons butter
- 1/3 cup fry coating from above
- 2-1/2 cups whole milk
Instructions
Prep:
- Stir together ingredients for fry coating in a shallow dish.
- Whisk egg with water to make an egg wash and place in another shallow dish.
Gravy:
- Melt the butter in a skillet then stir in 1/3 cup of the seasoned flour from the coating.
- Add milk all at once and heat, stirring, over low heat, until mixture comes to a boil.
- Continue to stir for another minute or until gravy thickens; keep warm.
Chicken Fried Turkey:
- Heat oil 1 inch deep in a fry pan.
- Dip cutlets in egg wash then in flour coating, shaking off excess.
- Then repeat.
- Add cutlets to skillet and cook on both sides until crisp and cooked through, about 10-15 minutes.
- Drain cutlets on paper toweling.
- Serve turkey covered with paprika cream gravy and something like mashed potatoes. You should have plenty of gravy made for both. I also served with baby peas.
Notes
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