recipes
Turkey Cutlets with Creole Gravy
Sauteed breaded Butterball Turkey Cutlets served with a spicy Creole Gravy over cooked brown rice makes a hearty entree great for entertaining.
- Servings
- cook method
- prep
- cook
- ready
- 4
- Saute
- 20 minutes
- 20 - 30 minutes
- Less than 1 hour
Ingredients
- 3 tablespoons butter
- 1 tablespoon minced garlic
- 1 cup diced green peppers
- 1 cup diced onions
- 1/2 cup diced celery
- 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
- 1 jar (12 ounces) Heinz® HomeStyle Turkey Gravy
- 3 tablespoons Cajun seasoning
- 1 tablespoon Worcestershire sauce
- 1 pound Butterball® Fresh All Natural 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
- Directions
- Nutrition Info
- Serving Suggestions
-
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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