Cooking Instructions
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Step 1
Season both sides of the
Turkey Cutlets (4)
with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 2
Into a skillet over high heat, add
Vegetable Oil (2 Tbsp)
and
Unsalted Butter (2 Tbsp)
.
Step 3
When the butter and oil mixture is bubbling, lower the heat to medium-high. Add the turkey and cook for 3-4 minutes on each side, until internal temperature reaches 165 degrees (75 degrees C). Remove and set aside.
Step 4
Into the same pan over high heat, add
Unsalted Butter (3 Tbsp)
. Stir, scraping the bottom of the pan as you do so.
Step 5
Add
All-Purpose Flour (3 Tbsp)
. Cook, stirring continuously, to make a roux.
Step 6
Add
Fresh Rosemary (1/2 Tbsp)
,
Fresh Chives (1/2 Tbsp)
, and
Fresh Parsley (1/2 Tbsp)
. Stir.
Step 7
Add
Water (1 cup)
. Whisk to combine.
Step 8
Season with
Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
. Continue to whisk over high heat.
Step 9
Add additional
Water (1/2 cup)
. Whisk until gravy thickens.
Step 10
Add
Garlic Powder (1/2 Tbsp)
and stir to combine.
Step 11
Return turkey to the pan. Stir to coat it in the sauce. Cook for 5 minutes.
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