Turkey Cutlets With White Wine Gravy - Laura Vitale - Laura In The Kitchen Episode 670

I'm Laura Vitale and on this episode of Laura in the Kitchen, I want to share with you a 10 minute super quick one pot sort of dish, I guess, well it is all one pot, but it's so easy. It's my turkey sort of cutlets in just a really fast and easy gravy. This actually makes a really great Thanksgiving meal or dish if you're just having two, you know, you or your husband or one not you and one other person over. You don't have to make a whole turkey. This still has all those fabulous flavors of roast turkey, but it's just a really easy version of it and you'll just need a handful of ingredients which I'm sure, aside from the turkey cutlets, you might already have on hand because this time of year I usually have sort of poultry seasoning and sage and shallots or onions and whatnot. You're going to start with some turkey cutlets, these are just thin sliced turkey cutlets, I bought them just like this in my grocery store. You'll also need some all purpose flour, poultry seasoning, granulated garlic and onion, a shallot and some sage finely minced, some unsalted butter, white wine and a little bit of chicken stock, salt and pepper. That's it! It's very easy, it's very sort of comforting, serve this alongside some rice and you have got a great dinner. This is going to take no time at all, so let's get started. I'm going to take a large skillet, pre-heat that over about medium and medium high heat, you know, the setting in between and go ahead and melt your butter, now this looks like it's a lot of butter, it's really only about 3 tablespoons, but the reason why you need it is because that's what we're going to cook the cutlets in and it's also going to help make a little bit of a gravy. To our flour, I'm going to add my poultry seasoning, granulated garlic and onion, instant flavor boost right there, season this well with salt and pepper because this is actually going to be what's coating your meat, it's going to give it good flavor, so make sure you coat that really well and mix those around to make sure they're all mixed well. The butter is looking good, so I'm just going to dredge each piece of my turkey, shake off the excess and put that right in, it's going to be so, so good. Now this isn't like a chicken cutlet where it's really nice and crispy and breaded, I'm just calling these cutlets because that's the cut of the turkey, but these are so easy, you could easily, easily use chicken with this if you wanted to, pork chops, thinly sliced pork chops, whatever, it's going to be delicious either way, but I just thought that the turkey, because it's around this time of year, I figured I'd use that and also to be very honest with you, I often make this dish for us, for just my husband and I, when it's nowhere near around the holiday season, I just substitute some chicken with it, but we want that sort of fall, sort of comforting meal, this is kind of the thing I go to because it's so easy and still does provide the comfort, Thanksgiving flavors that we love. I'm going to let those cook for no more than about 2 minutes on each side because they are so, so thin and then I'm going to flip them and move on to the next step. These cooked for about a minute on one side and 2 minutes on the first side, now the reason why I let them just go for one minute is because we are going to finish these off in a skillet with a little bit of sauce, but I don't want to overcook them, that's why I just took them out a little bit ahead of time, I've added my shallot, I don't really need any more butter than that, so I'm just going to go ahead and work with what I've got, 3 tablespoons was more than enough, just going to cook this for a couple of minutes or until the shallot begins to cook down a little bit and then we are going to pretty much pull the whole thing off, put it together and let it cook off for just a couple more minutes. Alright, that's looking perfect, I'm going to add in my wine, I'm going to let that reduce for 30 seconds or so, it doesn't take very long at all, I'm going to add in my stock, now you know for me recently, I'm actually going to turn that up a little bit, it's been just water with some chicken base or beef base or vegetable base or whatever I need to use that day, a little bit of that, a little bit of this, now you just need to let this come to a rolling boil and you'll see it start to kind of reduce a little bit, that's what you're looking for, and when it's at that point, we're going to move on to pretty much the last and final step. Adding my turkey right back in, don't forget to get all those juices in there as well, and let this cook for just a few minutes, I have this now on high heat, I'm going to turn this halfway through, I just want the gravy to kind of reduce and become a little bit thicker, and when it's there, we are ready to serve, that's it! That looks perfect, you can see the gravy's thickened up really really well, now the recipe calls for one and a quarter pound of turkey, I'm using a little bit less than that because it's just my husband and I tonight for dinner, and I didn't want to use a pound and a quarter because it would be too much for us, take a little bit of my gravy, very simple but I'm telling you, it just works, oh yes, this is going to be so tender, it's going to fall apart, oh yeah, and it smells divine in here, the wine, the sage, the poultry seasoning, you can kind of smell everything all together, it's going to be delicious, I already know it, so hot! The sage is almost the start of the dish, it's what gives you those classic Thanksgiving flavors, those classic holiday flavors that we all know and love in a very quick and delicious dish. If you want to make this for Thanksgiving, if there's just a couple of you over for dinner, this is easy, it's delicious, it takes no time at all, it's inexpensive, and it's a total hit, or if you want to just make this for dinner any time of the week, you're more than welcome to! Go to LauraintheKitchen.com to get the written recipe, I hope you've enjoyed spending time with me, and I will see you next time, bye bye!