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Country Fried Turkey Cutlets
Makes 4 Servings
*1 large egg
*1/2 cup whole milk
*1/2 teaspoon salt
*1/2 teaspoon black pepper
*1 package Shady Brook Farms or Honeysuckle White Turkey Breast Cutlets
*1/2 cup all-purpose flour, for dredging
*1/2 cup vegetable oil
*1/4 cup all-purpose flour
*Salt and black pepper to taste
*3 cups whole milk
1In a medium bowl, whisk egg and milk.
2Sprinkle salt and pepper over turkey. Dip turkey in egg mixture, then dredge in flour.
3Heat oil in a large non-stick skillet over high heat. Once the oil is hot enough, lower temperature to medium-high. Oil is hot enough if it sizzles immediately when a little piece of batter is dropped in.
4Cook turkey for 5 minutes on each side or until no longer pink and internal temperature reaches 170F degrees. Drain and set turkey aside. Reserve 1/8 cup oil in skillet.
5To prepare gravy, stir flour, salt and black pepper into skillet with reserved oil. Once flour dissolves, cook mixture for 30 seconds on high. Slowly add milk, stirring frequently. Milk will begin to bubble and thicken after 3 to 4 minutes. Remove from heat. Mixture will thicken as it cools. Serve gravy over turkey.
Recipe courtesy of Shady Brook Farms.
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