Servings: 4
Calories: 284kcal
Equipment
- 1 Pan
Ingredients
- 4 Turkey Cutlets
- Salt and Ground pepper to taste
- 2 tbsp Vegetable oil
- ⅓ cup unsalted butter
- 3 tbsp all purpose flour
- ½ tbsp Fresh Rosemary
- ½ tbsp Fresh chives
- 1 cup water
- ¼ tbsp salt
- ½ tbsp Garlic power
Instructions
- Add salt and ground black pepper to taste and season both sides of the four turkey cutlets.
- Add Vegetable Oil (2 Tbsp) and Unsalted Butter (2 Tbsp) to a skillet set over high heat.
- Reduce the heat to medium-high once the butter and oil combination has started to bubble. When the internal temperature of the turkey reaches 165 degrees, add it and cook it for 3 to 4 minutes on each side (75 degrees C). Take out and place aside.
- Add three tablespoons of unsalted butter to the same pan over high heat. While stirring, scrape the pan's bottom frequently.
- Include 3 Tbsp of all-purpose flour. To make a roux, cook while stirring constantly.
- Add fresh parsley, fresh chives, and fresh rosemary, each in the amount of 1/2 tbsp. Stir.
- Add Water (1 cup) . Whisk to combine.
- Add 1/4 teaspoons of salt and 1/4 teaspoons of ground black pepper to season. Whisk continuously over a high heat.
- Add an additional 1/2 cup of water. When the gravy thickens, whisk.
- Stir in the garlic powder (1/2 tablespoon).
- Add the turkey back to the pan. Toss it in the sauce and coat. For five minutes, cook.
- Serve immediately!
Video
Nutrition
Calories: 284kcal | Carbohydrates: 23g | Protein: 30g | Fat: 12g | Trans Fat: 12g | Sodium: 138mg | Fiber: 18g | Calcium: 221mg
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