Turkey Cutlets with Sage Gravy

Ingredients

• 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

Preparation

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.