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Turkey Cutlets with Creole Gravy

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Turkey Cutlets with Creole Gravy
This image courtesy of www.butterball.com

There is nothing more important than a good family dinner. Sauteed, breaded and served with a spicy gravy over cooked brown rice, Turkey Cutlets with Creole Gravy makes for one of the best turkey recipes. Make it tonight!

Serves: 4

Preparation Time: 20 min

Cooking Time: 30 min

Ingredients
  • 3 tablespoons butter
  • 1 tablespoon garlic, minced
  • 1 cup green peppers, diced
  • 1 cup onions, diced
  • 1/2 celery, cided
  • 1 can (14.5 - ounces) fire-roasted diced tomatoes, undrained
  • 12 ounces Heinz homestyle turkey gravy
  • 3 tablespoons cajun seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 pound Butterball fresh all neatural turkey cutlets
  • 3/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 eggs, beaten
  • 4 cups hot cooked brown rice
Instructions
  1. For Creole Gravy, melt butter in a 2-quart saucepan on medium-high heat. Add garlic. Cook 1 minute, stirring frequently.
     
  2. Stir in peppers, onions and celery. Cook 5 minutes, stirring occasionally.
     
  3. Stir in tomatoes, gravy, Cajun seasoning and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes.
     
  4. Meanwhile, cut each cutlet horizontally in half. Place cutlets in large self-sealing plastic bag. Flatten to 1/8-inch thickness using a meat mallet.
     
  5. Dredge cutlets in combined flour, salt and pepper. Dip each into beaten eggs.
     
  6. Spray large skillet with cooking spray. Heat on medium heat. Add half the coated cutlets. Cook 2 to 3 minutes on each side until coating is golden brown. Remove from skillet; keep warm. Repeat with remaining cutlets.
     
  7. Place hot cooked rice on serving platter. Top with cutlets. Spoon gravy over all.

 

Nutritional Information

Calories: 522
Fat: 10g
Saturated Fat: 4g
Trans Fat: 0.0g
Cholesterol: 138mg
Sodium: 2315mg
Carbohydrates: 70g
Sugar: 8g
Protein: 40g
Iron: 3mg
Fiber: 7g
Potassium 341 mg

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