Turkey cutlets with mushrooms gravy are incredibly easy to make and done in under one hour. I used thick, skin- and boneless cutlets and the first step is to sear them in pan on both sides until a tasty crust forms. Then add the onions, button mushrooms, heavy cream and seasoning and cook until you have a thick gravy.
And as the turkey cutlets simmer in the tasty gravy, there’s zero chance the meat dries out. I’ve prepared this meal many times with both turkey and chicken cutlets. The cooking method is the same.
Turkey tastes a wee bit gamier than chicken, which in turn accentuate the flavor of the mushrooms. And if you’re looking for more quick and simple poultry recipe ideas, check out my cornflakes-coated turkey chops, chicken chops with cheddar or pan-seared duck breasts. Happy cooking!
Button mushrooms, onions, and cream create a delicious gravy, which drenches the juicy cutlets rich, flavourful goodness. I only listed salt, pepper and oregano as a seasoning in the recipe but a generous pinch of nutmeg or splash of brandy will enhance the flavours even more. Nom nom!