Turkey Cutlets with Creole Gravy

Turkey Cutlets with Creole Gravy

This image courtesy of 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!


Preparation Time20 min

Cooking Time30 min


  • 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


  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.


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