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Chicken-Fried Turkey Cutlets with Redeye Gravy

March/April 2011

Your rating: None Average: 2.7 (13 votes)

Redeye gravy is a Southerner’s trick of using coffee to make a quick pan gravy from the drippings that remain in the pan after frying ham steaks. In this lightened version we use lean turkey breast cutlets breaded and “fried” in a little canola oil, with just a bit of bacon for flavor in the gravy. Recipe by Joyce Hendley for EatingWell.


Chicken-Fried Turkey Cutlets with Redeye Gravy Recipe

2 Reviews for Chicken-Fried Turkey Cutlets with Redeye Gravy

07/22/2011
Simply Delish!

Gotta admit...I LOVE coffee....but was skeptical about adding it to gravy until now. I made this once and then dreamed about having it again. I used half whole wheat panko and the other half regular wheat bread crumbs and otherwise followed the recipe and my whole family loved it. The tenders come out so crispy and the gravy adds a nice depth of flavor...with the right balance of coffee and chicken broth. If you didn't know it called for coffee....you wouldn't know...but you'd be wondering 'what IS that taste???' I do prefer a thicker gravy than this is, so I personally add another tablespoon of flour to mine...and one more suggestion is to add a bit of salt to your cutlets prior to breading. The gravy is salted just right, but the tenders have no salt in this recipe. Bon appetite!

Comments
03/28/2011
Weird

We will not be making it again.

This was an easy recipe by...
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