Chicken Fried Turkey Cutlets

Chicken Fried Turkey Cutlets with  a  paprika  cream gravy put a  new comfort  food  twist to the traditional southern classic.
Chicken Fried Turkey Cutlets

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.

Chicken Fried Turkey Cutlets

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

Chicken Fried Turkey Cutlets

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Chicken Fried Turkey Cutlets

Chicken Fried Turkey Cutlets

Sue Lau
Prep Time 15 mins
Cook Time 15 mins
Course Main Dish
Cuisine American, Southern
Servings 6


Turkey and Potatoes

  • 1 pound thin sliced turkey breast cutlets
  • 1 large egg (lightly beaten)
  • 3 tablespoons water
  • cooking oil
  • mashed potatoes (serving suggestion)


  • 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



  • 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.


  • 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.


From the kitchen of
Keyword country fried turkey

Chicken Fried Turkey Cutlets

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