Description
Savory Pioneer Woman turkey cutlets deliver a hearty Southern-style meal with crispy breading and zesty seasonings. Home cooks can quickly prepare this simple protein-packed dish that promises delicious comfort on any dinner plate.
Ingredients
Scale
- 2 lbs turkey cutlets
- 1 cup whole buttermilk
- 1 large egg
- ½ cup heavy whipping cream
- ¼ cup salted butter
- 2 tbsps hot sauce (medium heat recommended)
- 2 cups all-purpose flour
- ⅓ cup all-purpose flour
- ¼ cup cornstarch
- 2 tbsps poultry seasoning
- 2 tbsps kosher salt, plus extra for final seasoning
- 1 tbsp garlic powder
- 1 tbsp ground black pepper
- 1 tbsp baking powder
- ½ tsp cayenne pepper
- ¾ tsp kosher salt, plus more to taste
- ½ tsp ground black pepper, plus more to taste
- 1 tsp Dijon mustard (optional)
- 3 ½ cups warm turkey or chicken stock, divided (3 cups for gravy, extra if needed)
- ½ medium yellow onion, grated
- Vegetable oil for frying (about 2 cups)
Instructions
- Marinade Fusion: Whisk poultry seasoning, kosher salt, garlic powder, black pepper, and cayenne into a harmonious spice blend. In a separate bowl, combine buttermilk, hot sauce, egg, and 2 tablespoons of spice mixture. Immerse turkey cutlets completely, seal, and refrigerate for 30 minutes to 4 hours.
- Coating Preparation: Remove marinated cutlets 10 minutes before cooking. Mix flour, cornstarch, baking powder, and remaining spice mixture in a shallow container. Incorporate 3 tablespoons of marinade to create a textured coating. Thoroughly dredge each cutlet, ensuring complete coverage.
- Frying Technique: Heat vegetable oil in a large cast-iron skillet to 350°F (177°C). Carefully fry turkey cutlets in batches, avoiding overcrowding. Cook 1-2 minutes per side until golden brown. Confirm internal temperature reaches 165°F (74°C). Transfer to a wire rack over a rimmed baking sheet, sprinkle with kosher salt. Keep warm in a 200°F (93°C) oven.
- Gravy Crafting: Melt butter in a medium skillet over medium heat. Sauté grated onion until tender. Dust with flour, whisking for 2 minutes. Gradually add stock, whisking continuously. Season with salt and pepper, simmer until thickened. Blend in cream and mustard, adjusting stock as needed. Refine seasoning to taste.
- Serving Finale: Plate crispy turkey cutlets, generously drench with warm, creamy gravy, and finish with a sprinkle of freshly ground black pepper.
Notes
- Marinate Strategically: Let turkey cutlets soak in buttermilk mixture for maximum tenderness and flavor absorption, minimum 30 minutes to maximum 4 hours.
- Temperature Precision: Maintain oil at exactly 350°F for perfectly crispy exterior without burning, using a kitchen thermometer for accuracy.
- Avoid Overcrowding: Fry turkey cutlets in controlled batches to ensure even cooking and maintain optimal oil temperature for crisp, golden results.
- Gravy Consistency: Whisk flour and stock gradually to prevent lumps, allowing sauce to simmer and thicken naturally for a smooth, rich texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 550
- Sugar: 2 g
- Sodium: 1100 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 130 mg