Turkey Cutlets With Gravy And Raw Stuffing Salad
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
43
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1
Salt2 tsps
Poultry Seasoning1.5 cups
Bread Crumb1
Gala2
Lemons1.5 cups
Apple Cider (cloudy)3 tbsps
All-Purpose Flour2 cups
Turkey Stock1 tsp
Worcestershire SauceDirections:
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