Turkey Cutlets with Sage Gravy

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

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4 servings

Recipe from

Southern Living


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
Garnish: fresh sage leaves


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

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

Refrigerate 1 to 2 hours.

Dredge cutlets in flour, and shake off excess.

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.

Serve cutlets with Sage Gravy.


November 1996
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