Turkey Cutlets With Sage Gravy

1. 1

   Place cutlets between sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

2. 2

   Combine sage, salt, pepper, and paprika; rub evenly on each side of cutlets. Cover.

3. 3

   Refrigerate 1 to 2 hours.

4. 4

   Dredge cutlets in flour, and shake off excess.

5. 5

   Melt butter in a large nonstick skillet over medium heat, and add olive oil. Add cutlets, and cook 3 minutes on each side or until lightly browned. Transfer cutlets to a serving plate, and keep warm. Reserve drippings in skillet for Sage Gravy. Garnish with fresh sage leaves, if desired.

6. 6

   Serve cutlets with Sage Gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.