Turkey Cutlets with Gravy and Raw Stuffing Salad

Name: Turkey Cutlets with Gravy and Raw Stuffing Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces turkey breast cutlet, pounded 1/4-inch thick; Salt and freshly ground black pepper; 2 teaspoons poultry seasoning; Flour, for dredging; 2 eggs, beaten; 1 1/2 cups bread crumbs; A couple handfuls fresh parsley leaves, chopped; 3 to 4 ribs celery from the heart with leafy tops, finely chopped; 4 scallions, whites and greens, chopped; 1 Gala or Golden Delicious apple, chopped; 1/4 pound small button mushrooms, wiped clean and very thinly sliced; 2 lemons; 5 to 6 tablespoons extra-virgin olive oil, eyeball the amount; 4 thin slices brioche or challah, toasted; Softened butter, for toast, plus 3 tablespoons for gravy; 3 to 4 sprigs fresh thyme, leaves stripped and finely chopped; 1 1/2 cups cloudy apple cider; 3 tablespoons all-purpose flour; 2 cups turkey stock or chicken stock; 1 teaspoon Worcestershire sauce

Servings: persons

4 pieces turkey breast cutlet, pounded 1/4-inch thick
Salt and freshly ground black pepper
2 teaspoons poultry seasoning
Flour, for dredging
2 eggs, beaten
1 1/2 cups bread crumbs
A couple handfuls fresh parsley leaves, chopped
3 to 4 ribs celery from the heart with leafy tops, finely chopped
4 scallions, whites and greens, chopped
1 Gala or Golden Delicious apple, chopped
1/4 pound small button mushrooms, wiped clean and very thinly sliced
2 lemons
5 to 6 tablespoons extra-virgin olive oil, eyeball the amount
4 thin slices brioche or challah, toasted
Softened butter, for toast, plus 3 tablespoons for gravy
3 to 4 sprigs fresh thyme, leaves stripped and finely chopped
1 1/2 cups cloudy apple cider
3 tablespoons all-purpose flour
2 cups turkey stock or chicken stock
1 teaspoon Worcestershire sauce

1
Season the turkey with salt and pepper and poultry seasoning.
2
Set up a breading station of flour, then egg then bread crumbs.
3
Bread cutlets and reserve them.
4
Combine parsley, celery, scallions, apple, mushrooms and dress with salt, pepper, the juice of 2 lemons, 3 tablespoons olive oil.
5
Butter toasted bread then chop into 1/4 inch dice.
6
Toss bread and thyme into salad.
7
Dampen the stuffing salad a bit with apple cider or juice and toss to combine.
8
Melt 3 tablespoons of butter over medium heat in medium saucepan.
9
Add flour and cook 1 minute then whisk in stock, season with salt and pepper and Worcestershire and thicken stock a few minutes over medium-low heat.
10
Heat 2 tablespoons olive oil in a large skillet over medium-high heat, cook cutlets 10 minutes turning once.
11
If the pan is too small to cook all 4, reserve 2 under foil and add another tablespoon olive oil and cook off remaining cutlets.
12
Serve cutlets on raw stuffing salad and top with warm gravy.

1774

kcal

Calories

143

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 pieces turkey breast cutlet, pounded 1/4-inch thick, Salt and freshly ground black pepper, 2 teaspoons poultry seasoning, Flour, for dredging, and more.

Yes, Turkey Cutlets with Gravy and Raw Stuffing Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!