Image of Turkey Cutlets with Creole Gravy

Turkey Cutlets with Creole Gravy

Sautéed breaded Butterball® Turkey Cutlets served with a spicy Creole Gravy over cooked brown rice makes a hearty entrée great for entertaining.
Prep Time
20 minutes
Total Time
< 60 minutes
Calories Per Serving
522

Ingredients

  • 3 tbsp. butter
  • 1 tbsp. minced garlic
  • 1 cup diced green peppers
  • 1 cup diced onions
  • ½ cup diced celery
  • 1 can (14.5 oz.) fire-roasted diced tomatoes, undrained
  • 1 jar (12 oz.) turkey gravy
  • 3 tbsp. Cajun seasoning
  • 1 tbsp. Worcestershire sauce
  • 1 lb. Butterball® Fresh All Natural Turkey Cutlets
  • ¾ cup all-purpose flour
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 2 eggs, beaten
  • 4 cups hot cooked brown rice

Directions

  1. For Creole Gravy, melt butter in a 2-qt. saucepan on medium-high heat. Add garlic. Cook 1 minute, stirring frequently.
  2. Stir in peppers, onions and celery. Cook 5 minutes, stirring occasionally.
  3. Stir in tomatoes, gravy, Cajun seasoning and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes.
  4. Meanwhile, cut each cutlet horizontally in half. Place cutlets in large self-sealing plastic bag. Flatten to ⅛-inch thickness using a meat mallet.
  5. Dredge cutlets in combined flour, salt and pepper. Dip each into beaten eggs.
  6. 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.
  7. Place hot cooked rice on serving platter. Top with cutlets. Spoon gravy over all.
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Ingredients

  • 3 tbsp. butter
  • 1 tbsp. minced garlic
  • 1 cup diced green peppers
  • 1 cup diced onions
  • ½ cup diced celery
  • 1 can (14.5 oz.) fire-roasted diced tomatoes, undrained
  • 1 jar (12 oz.) turkey gravy
  • 3 tbsp. Cajun seasoning
  • 1 tbsp. Worcestershire sauce
  • 1 lb. Butterball® Fresh All Natural Turkey Cutlets
  • ¾ cup all-purpose flour
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 2 eggs, beaten
  • 4 cups hot cooked brown rice

Nutritional Facts

People Served
4
Carbs Per Serving
70g
Cholesterol Per Serving
138mg
Dietary Fiber Per Serving
7g
Protein Per Serving
40g
Saturated Fat Per Serving
4g
Sodium Per Serving
2315mg
Sugar Per Serving
8g
Total Fat Per Serving
10g
Trans Fat Per Serving
0g