This recipe is perfect when you have leftover turkey gravy and breast after Thanksgiving, but it can be made with fresh turkey cutlets if you have some turkey or chicken gravy to work with.
Ingredients:
- 2 Tablespoons olive oil
- 1 Pound thinly sliced white button muchrooms
- 1 Cup leftover turkey (or chicken) gravy
- 1 Tablespoon fresh thyme chopped or 1/4 teaspoon dried thyme
- 1/2 Cup white wine
- Leftover turkey breast cut crosswise into 1/2 inch thick slices. Or, use fresh turkey cutlets.
- 2 Large eggs (or 1/2 cup Egg Beaters)
- 1½ Cups Italian Seasoned dry bread crumbs
- 1/4 Cup Vegetable oil
Directions:
Heat the olive oil in a sauté pan over high heat. Cook mushrooms and cook until all liquid has evaporated and they are browned. Add the leftover gravy, thyme and enough wine to dilute the gravy until it’s the right consistency. Heat through and keep warm.
Place the flower in a large bowl and season with salt and pepper. Whisk the eggs in another bowl (or add the egg beaters). Place the bread crumbs in a third bowl.
Heat the vegetable oil to medium in a high sided frying pan (about 1/4 inch of oil). Dredge the turkey in the flour, then egg, then press into the bread crumbs. Shake off excess and fry in the pan until crumbs are golden brown. Serve with the mushroom gravy (not shown in the image).
NOTE:. If you are using raw turkey cutlets you must continue to cook the cutlets on a cookie sheet in the oven for about 15 minutes or until cooked through.
