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Turkey Cutlets with Sage Gravy

Yield 4 servings
A rich, creamy sauce, well worth the time and calories invested, makes this dish fit for a special occasion.


  • 4 (5-ounce) boneless turkey breast cutlets
  • 1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried whole-leaf sage, crumbled
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon paprika
  • 1/2 cup all-purpose flour
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Sage Gravy
  • Garnish: fresh sage leaves

How to Make It

  1. Place cutlets between sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

  2. Combine sage, salt, pepper, and paprika; rub evenly on each side of cutlets. Cover.

  3. Refrigerate 1 to 2 hours.

  4. Dredge cutlets in flour, and shake off excess.

  5. Melt butter in a large nonstick skillet over medium heat, and add olive oil. Add cutlets, and cook 3 minutes on each side or until lightly browned. Transfer cutlets to a serving plate, and keep warm. Reserve drippings in skillet for Sage Gravy. Garnish with fresh sage leaves, if desired.

  6. Serve cutlets with Sage Gravy.