Cutlets
* 4 turkey cutlets
* 1 cup plus 2 tablespoons all-purpose flour, divided
* 2 tablespoons herbes de provence or poultry seasoning
* 2 cups panko breadcrumbs
* 1 teaspoon kosher salt
* 1 teaspoon black pepper
* 1 tablespoon garlic powder
* 2 eggs, beaten
* 1/4 cup milk
* 2 tablespoons vegetable oil
Mushroom Gravy
* 1 pound sliced mushrooms
* 1 tablespoon extra virgin olive oil
* 1 garlic clove, minced
* 2 tablespoons butter
* 2 tablespoons flour
* 1 cup chicken stock
* 1/8 cup balsamic vinegar
Directions
Pre-heat oven to 200.
- Place the turkey cutlets on a clean, flat, surface area and cover with plastic wrap. Using the back of a small skillet, give the plastic-covered cutlets a good pounding -- you want them about a 1/4 to 1/2-inch thick.
- Set up three shallow dishes: In one dish, combine 1 cup flour and poultry seasoning or herbes de provence. In the other, whisk up the eggs and milk. In the final, combine the panko breadcrumbs, salt, and garlic powder. Dip the cutlets into the seasoned flour, then into the egg mixture, then into the breadcrumb mixture. Repeat with the rest of the turkey cutlets. Refrigerate and set aside.
- Preheat a large, skillet over medium high heat with 1 tablespoon extra virgin olive oil, and add the mushrooms. Sautee until until they are golden brown on both sides and have released their water.
- When the mushrooms are golden brown, move them to one side of the skillet and add the butter.When the butter melts, add the garlic and flour, and cook about a minute. Add the balsamic, allowing it to slightly reduce, then the chicken stock. Stir until until thick and creamy, set to low and keep warm until ready to serve.
- Heat a large skillet with 2 tablespoons of vegetable oil over medium-high heat. Cooking in batches to avoid crowding the pan, add the breaded cutlets and cook for about 3-4 minutes on each side, until nice and golden brown on each side. When the first batch is done cooking, place them in the oven to keep them warm and crispy.
- Serve with mushroom gravy.
