Crispy Turkey Cutlets with Mushroom Gravy

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   Pre-heat oven to 200F.

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   1.

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   Cover the cutlets with plastic wrap.

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   Using a rolling pin or heavy bottomed skillet, pound until they are about a 1/4 to 1/2-inch thick (the thinner the better).

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   2.

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   Set up three shallow dishes: In one dish, combine 1 cup flour and poultry seasoning or herbes de provence.

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   In the other, whisk up the eggs and milk.

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   In the final, combine the panko breadcrumbs, salt, pepper and garlic powder.

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   Dip the cutlets into the seasoned flour, then into the egg mixture, then into the breadcrumb mixture.

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    Repeat with the rest of the turkey cutlets.

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    Refrigerate and set aside.

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    3.

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    Preheat a large, skillet over medium high heat with 1 tablespoon extra virgin olive oil, and add the mushrooms.

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    Saute until until they are golden brown on both sides and have released their water.

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    4.

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    When the mushrooms are golden brown, move them to one side of the skillet and add the butter.When the butter melts, add the garlic and flour, and cook about a minute.

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    Add the balsamic vinegar, allowing it to slightly reduce, then the chicken stock and stir everything together.

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    Stir until until thick and creamy, set to low and keep warm until ready to serve.

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    5.

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    Heat a large skillet with 2 tablespoons of vegetable oil over medium-high heat.

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    Add the breaded turkey cutlets and cook for about 3-4 minutes on each side.

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    When the first batch is done cooking, place them in the oven to keep them warm and crispy.

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    6.

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    Serve cutlets with mushroom gravy.

* Per serving · 4 servings · Values may vary.