Description
Hearty Pioneer Woman Turkey Cutlets promise a delightful Southern-style meal packed with flavor and comfort. Crispy breaded cutlets with zesty seasonings deliver a quick, satisfying dinner that welcomes you to savor home-inspired cooking.
Ingredients
Scale
Main Protein and Dairy:
- 2 lbs turkey cutlets
- 1 cup whole buttermilk
- 1 large egg
- ½ cup heavy whipping cream
- ¼ cup salted butter
- 2 tablespoons hot sauce (medium heat recommended)
Dry Ingredients and Seasonings:
- 2 cups all-purpose flour
- ⅓ cup all-purpose flour
- ¼ cup cornstarch
- 2 tablespoons poultry seasoning
- 2 tablespoons kosher salt, plus extra for final seasoning
- 1 tablespoon garlic powder
- 1 tablespoon ground black pepper
- 1 tablespoon baking powder
- ½ teaspoon cayenne pepper
- ¾ teaspoon kosher salt, plus more to taste
- ½ teaspoon ground black pepper, plus more to taste
- 1 teaspoon Dijon mustard (optional)
Cooking Liquid:
- 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
- Craft the flavor-packed marinade by blending poultry seasoning, kosher salt, garlic powder, black pepper, and cayenne in a compact mixing vessel. In a separate medium bowl, thoroughly whisk buttermilk, hot sauce, egg, and 2 tablespoons of the spice blend. Completely immerse turkey cutlets in this aromatic liquid, seal, and refrigerate for 30 minutes to 4 hours.
- Retrieve marinated turkey cutlets 10 minutes prior to cooking. Combine flour, cornstarch, baking powder, and remaining spice mixture in a shallow container. Incorporate 3 tablespoons of marinade to create a textured coating. Meticulously dredge each cutlet, ensuring comprehensive coverage, and position on a clean plate.
- Introduce vegetable oil into a large cast-iron skillet or Dutch oven, filling to 1 inch (2.54 centimeters) depth. Heat to precisely 350°F (177°C). Carefully fry turkey cutlets in controlled batches, preventing overcrowding. Cook 1 to 2 minutes per side until achieving a rich golden hue. Verify internal temperature reaches 165°F (74°C). Transfer to a wire rack positioned over a rimmed baking sheet, sprinkle with kosher salt. Maintain warmth in an oven set at 200°F (93°C).
- Initiate gravy preparation by melting butter in a medium skillet over medium heat. Sauté grated onion until tender, approximately 3-4 minutes. Dust with flour, whisking for 2 minutes until achieving a golden complexion. Gradually stream 3 cups of stock, continuously whisking. Season with salt and pepper, bring to a gentle simmer, and allow thickening for 3 minutes. Incorporate cream and mustard, adjusting stock volume as needed. Fine-tune seasoning with salt and pepper.
- Plate turkey cutlets, lavishly drench with warm, velvety gravy, and garnish with a sprinkle of freshly ground black pepper.
Notes
- Infuse Deep Flavor: Marinate turkey in a blend of herbs and spices for up to 4 hours, allowing seasonings to penetrate and tenderize the meat thoroughly.
- Maintain Precise Temperature: Monitor oil heat consistently at 350°F using a reliable kitchen thermometer to ensure perfectly crispy and evenly cooked turkey cutlets.
- Prevent Overcrowding: Fry turkey pieces in small batches, giving each cutlet enough space to crisp up without steaming or becoming soggy.
- Preserve Crispy Texture: Drain fried cutlets on a wire cooling rack, letting excess oil drip away and maintaining that delightful crunch.
- Fine-Tune Gravy Perfection: Adjust gravy seasoning by tasting carefully, adding salt and pepper as needed, and thin with stock if the consistency feels too thick.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 672 kcal
- Sugar: 3 g
- Sodium: 1322 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 166 mg