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 flavour 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!
Turkey Cutlets with Mushroom Gravy
Prep Time: 30 min
Cooking Time: 20 min
Yields: 4 servings
For a more grownup flavour, use dry white wine instead of water when cooking the gravy. You can also season the sauce with fresh or dried parsley, thyme, or marjoram.
- 4 skinless, boneless turkey cutlets (approx. 120 g /4.2 oz each)
- 2 onions, peeled and chopped
- 400 g (14 oz) button mushrooms
- 240 ml (1 cup) heavy cream
- 60 ml (1/4) – 120 ml (1/2 cup) water
- 4 tbsp cooking oil (e.g. canola oil)
- black pepper, ground
- 1 tbsp fresh oregano leaves or 1 tsp dried oregano
1) Fry the cutlets
Wash the turkey cutlets under cold running water and pat dry with paper towels. Season the cutlets with salts and pepper on both sides. Heat the oil in a large heavy bottom skillet. Add the cutlets and fry on both sides for 3 minutes on high heat. A nice brown crust should form on the cutlets.
2) Cook the onions and mushrooms
Add the onions and fry for another 4 minutes, until the onions look translucent. Flip the cutlets again and reduce the heat to medium. Add the button mushrooms, cover with a lid and cook for 3 minutes. Occasionally, stir and move the onions and mushrooms around in the pan.
3) Make the gravy
Pour the heavy cream into the pan and a little water, depending on how thick you want the sauce to be. Cover the pan with a lid and cook the dish for 5 minutes., until the turkey cutlets are tender. Season the mushroom gravy with salt, black pepper and oregano. Serve with bread or pasta.
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