Chicken-Fried Turkey Cutlets with Redeye Gravy

  • Active Time 40m
  • Total Time 40m

4 servings

Redeye gravy is a Southerner’s trick of using coffee to make a quick pan gravy from the drippings that remain in the pan after frying ham steaks. In this lightened version we use lean turkey breast cutlets breaded and “fried” in a little canola oil, with just a bit of bacon for flavor in the gravy. Recipe by Joyce Hendley for EatingWell.

ingredients

  • 1/4 cup all-purpose flour
  • 3/4 teaspoon poultry seasoning or 1/4 teaspoon each dried thyme, sage and marjoram
  • 1/8 teaspoon cayenne pepper
  • 1 large egg
  • 1 large egg white
  • 1 tablespoon water
  • 1 1/2 cups fresh whole-wheat breadcrumbs (see Tip)
  • 4 turkey breast cutlets (1 1/4 pounds)
  • 2 tablespoons canola oil, divided
  • 1 slice bacon, chopped
  • 3/4 cup reduced-sodium chicken broth or vegetable broth
  • 1/2 cup brewed coffee
  • 1/2 teaspoon sugar

directions

Preheat oven to 200 degrees F. Place a baking sheet in the oven.

Combine the flour, poultry seasoning (or thyme, sage and marjoram) and cayenne in a shallow bowl; reserve 1 tablespoon of the mixture in a small bowl. Whisk the egg, egg white and water in another shallow bowl. Place the breadcrumbs in a third shallow bowl.

One at a time, dredge the turkey cutlets first in the seasoned flour, shaking off the excess, then dip in the egg mixture to coat. Coat on both sides with breadcrumbs, pressing to help the crumbs stick.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add half the cutlets and cook, turning once, until golden brown on the outside and cooked through, 2 to 4 minutes per side. Remove the pan from the heat and transfer the cutlets to the baking sheet in the oven. Return the pan to medium heat and repeat with the remaining oil and cutlets.

Add the bacon to the pan and cook, stirring, until browned and crisp, 30 seconds to 1 minute. Sprinkle with the reserved 1 tablespoon seasoned flour and cook, stirring, 1 minute more. Stir in the broth, coffee and sugar and cook, stirring, until thickened, 2 to 4 minutes more. Serve the cutlets with the gravy.

Tip: <br>To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh breadcrumbs.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10725

nutrition information per serving

371 calories; 13g total fat; 2g total saturated fat; 135mg cholesterol; 381mg sodium; 26g carbohydrates; 3g fiber; 38g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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