Simple Pan Fried Turkey Cutlets with Pan Gravy

This dish is so quick and simple, only a few words are needed to describe it.  These turkey cutlets are so easy to prepare.  And, they are done in no time, about 20 minutes, prep included.  They are an answer for a quick, healthy meal to serve when you are pressed for time.  I prepared a simple vegetable on the side of sautéed summer squash and red peppers.

Enjoy!

Simple Pan Fried Turkey Cutlets with Pan Gravy

Serves 4 -   5

2 Tbls. Extra Virgin Olive Oil

¾ Tsp. Dried Thyme

½ Tsp. Dried Ground Sage

¼ Tsp. Onion powder

Salt and Pepper to taste
1 ¼ Lb. Turkey Cutlets; sliced at 1/4-inch thick or less

1 Tbls. Low-fat butter product

1 Tbls. Extra Virgin Olive Oil

2 ½ Tbls. Whole Wheat flour

10 ounces Chicken stock, fat-free and low-sodium variety

Heat 2 tablespoons of olive oil in a large non-stick skillet on medium-high heat.  In a small bowl, combine the thyme, sage, onion powder, salt and pepper; mix to combine.  Sprinkle both sides of the turkey cutlets with the spice mixture and rub to coat.  Place the cutlets in the pre-heated skillet and fry on each side for about 3 – 4 minutes.  Remove the cutlets from the skillet and set aside. 

Turn the heat down to low. In the same skillet, add low-fat butter and 1 tablespoon of olive oil.  To that add the flour and stir to incorporate, continue to cook over low heat for 2 or so minutes.  Add the chicken stock to the pan and stir until the flour is incorporated, then turn the heat up to medium until the gravy begins to bubble.  Continue to cook on medium until the gravy thickens, about 2 - 3 minutes, stirring often.

Plate the turkey cutlets and spoon the gravy over the top.

I served the cutlets with sautéed vegetables and a slice of crusty bread.