Friday, September 16, 2011

Turkey Cutlets with Mushrooms and Gravy

Initially I had planned to make a nice gravy out out chicken broth and flour, but then it turned out that the broth smelled a little suspicious. Anyway, this is what I did after finding a dusty package of gravy mix instead. I never thought of using a brown sauce on poultry, but beggars can't be choosers, right?

turkey cutlets, enough for one person
5 mushrooms, sliced
1 tablespoons chopped onion
one generous pinch each salt and pepper, plus salt and pepper to taste
1 teaspoon vegetable oil
5g brown gravy mix powder
1/2 cup water, divided

you'll also need:
medium non-stick pan
cooking spray
two paper towels, stacked
plastic tongs or spatula
heatproof spoon

1. spray the pan with cooking spray and turn the heat to medium. Cook the mushrooms and onion with a generous pinch of salt and pepper until the mushrooms are browned. Take them out and set them aside.
2. still over medium heat, put the teaspoon of oil in the pan. When it's hot, put in the cutlets (which you've seasoned to taste with salt and pepper). Let them cook a few minutes per side, just until they're done. Remove them and place them on the paper towels to drain.

3. add 1/4 cup of water to the pan and deglaze it, scraping up the browned bits. Mix the gravy powder with the remaining 1/4 cup of water then add it to the pan. Stir to mix. Increase the heat, stirring constantly, until the gravy thickens to the consistency you want.
4. turn off the heat, and stir in the mushrooms and onions. Place the cutlets on a plate, then cover with the mushrooms and gravy. Surprisingly yummy!

I made this recipe up.

No comments:

Post a Comment