Sauteed Turkey Cutlets with Herbed Pan Gravy

Sauteed Turkey Cutlets with Herbed Pan Gravy served with brown rice and haricot verts

Sooo, I am trying out a new meal plan this week and one of the meals calls for 6 oz. turkey breast, 1/2 cup rice and a few handfuls of veggies. Seems simple (read: boring) enough! Well, if you’ve learned anything about me, you know I like simple but will never advocate for anything boring, especially when it comes to my food! I’m NOT going to simply brown some ground turkey breast and measure it out. No baby, notgonbeabletodoit! But, what I WILL do is surf the web until I come across an idea that works with what I already have at home, because guess who doesn’t have time to run to the store? You’re soooo smart! Moving on…

I had about 1-1/2 pounds of turkey tenderloins in the fridge that I knew I could quickly season and sauté but I had trouble figuring out how I wanted it to taste. See, when I think of turkey breast that isn’t of the deli slice variety, I think of Thanksgiving. I didn’t want to take the time it would take to bake it and I certainly didn’t want to take the chance of drying it out if I did throw it in the oven. Yes, I know I could’ve brined or marinated it and bake it covered, on 400 for 25-30 minutes, but you know me… AintNobodyGotTIMEForAllThat!

I stumbled upon a recipe on one of my happy websites, Williams-Sonoma! You can find the original recipe here. I didn’t have everything listed in the ingredients, (specifically the fresh thyme, sage, marjoram and Madeira/sherry), but I knew if I seasoned it well enough with what I did have, I’d still have a perfectly yummy dish! Now, I know gravy isn’t conducive to my weight loss efforts, but that’s why I only used a couple of teaspoons of it when I partook of the meal. Nothing wrong with a little “sauce”, especially when you are in control of what goes in it. (BUT, don’t listen to me if you’re trying to lose weight. I tend to cheat here and there and I know it hinders my progress. There is quite a bit of saturated fat because of the butter, so you can always use less of it or replace it with olive oil.) This recipe yielded way more gravy than what is necessary, so I ended up freezing it for future use. I figured if I chose to make this simple dish again (which you can bet I will), I’d be able to skip the last part of the recipe and get to eating! See what I did below. As always, I apologize for not having exact measurements for the dried herbs and spices I did use, but y’all know how I do! I season and cook based on smell. It’s just what I do!


  • 1-1/2 lb. turkey cutlets, (thin sliced because they cook faster)
  • Salt (I used Lawry’s seasoned salt for a change, but I usually stick to pink salt)
  • Fresh ground pepper
  • Ground sage
  • Trader Joe’s dried French thyme
  • Trader Joe’s 21 Seasoning Salute (It contains no salt, so I put that ish on everythang)
  • 2 tbsp. extra virgin olive oil
  • 3 tbsp. butter
  • 2 celery stalks, finely chopped
  • 1 small yellow onion, finely chopped
  • 3 tbsp. flour (All-purpose or whole wheat works fine; I use the gluten-free stuff)
  • 2 cups chicken broth
  • 1/2 cup water


1. Season the turkey cutlets on both sides with salt, pepper, sage, thyme and 21 Seasoning salute. (If you want to know what’s in the 21 Seasoning Salute, click here.)

2. In a large fry pan over medium-high heat, heat the olive oil. Add the turkey in a single layer and cook, turning once, until golden on the outside and opaque throughout, approximately 4 to 6 minutes total depending on the thickness of your cutlets. I had to cook my cutlets in batches. Transfer to a plate.

3. Now for the best part… the gravy!!! This is what made it taste like Thanksgiving! Add the 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 3 to 4 minutes. Stir in the flour and cook, stirring constantly, until the mixture is thickened, about 1 to 2 minutes. Slowly stir in the broth and water. Cook, stirring constantly, until the gravy is smooth, thickened, and bubbly, 3 to 4 minutes.

4.Return the turkey and any juices from the plate to the pan and simmer until heated through, about 1 minute. Serve immediately. Remove the turkey from the pan and drizzle a couple of teaspoons of gravy on them, if desired. Serves 4-5 people, depending on serving size.

As you can see, I served mine with brown rice and sauteed haricot verts. But, as you can imagine, this would work well with mashed potatoes and any veggie combination. And there would be more than enough gravy for the potatoes! Enjoy! And if you decide to recreate this dish, please don’t forget to give me a shout out or hashtag it #fitfabandfocused on Instagram!

NUTRITION FACTS (For turkey only)

Calories  236      (Calories from fat – 144)

Fiber  1g

Protein  34g

Carbohydrates  9g

Fat  16g  (Saturated Fat – 7g)

Sugar  1g




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