Turkey Cutlets with Herbed Pan Gravy
- 4 turkey cutlets, each about 6 oz. and 1/2 inch
- Salt and freshly ground pepper, to taste
- 1 Tbs. minced fresh sage
- 1 Tbs. minced fresh thyme
- 1 Tbs. minced fresh marjoram
- 5 Tbs. unsalted butter
- 2 celery stalks, finely chopped
- 1 small yellow onion, finely chopped
- 3 Tbs. all-purpose flour
- 2 1/2 cups chicken broth
- 2 Tbs. Madeira or sherry
Season the turkey cutlets generously on both sides with salt and pepper. In a small bowl, combine 1/2 Tbs. each of the sage, thyme and marjoram. Sprinkle the herb mixture on the turkey, then pat it firmly into the meat.
In a large fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the turkey in a single layer and cook, turning once, until golden on the outside and opaque throughout, 6 to 8 minutes total. Transfer to a plate.
Make the gravy
Add the remaining 3 Tbs. butter to the pan and reduce the heat to medium. When the butter is melted, add the celery and onion and sauté until softened, about 5 minutes. Stir in the flour and cook, stirring constantly, until the mixture is thickened and begins to turn pale gold, 1 to 2 minutes. Slowly stir in the broth, Madeira and the remaining 1/2 Tbs. each sage, thyme and marjoram. Cook, stirring constantly, until the gravy is smooth, thickened, and bubbly, 3 to 4 minutes.
Finish the dish
Return the turkey and any juices from the plate to the pan and simmer until heated through, about 1 minute. Divide the turkey and gravy among 4 plates and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).