Chicken Fried Turkey Cutlets

This is a few days late, but better late than never, right?

My brain is a fog of seating arrangement and cheerleading competition routine ideas. Seating arrangements is easily the worst part of wedding planning. Last week and this weekend was a lot of waiting for final RSVPs to come in and then hunting down those who didn't send them back. Then I spent a solid 4 hours yesterday finding a dress for my bachelorette, shoes, a dress for the rehearsal dinner, wedding shoes, and jewelry for the rehearsal dinner. It was also my "baby" cousin's 18th birthday, so I got her a gift as well in my shopping adventures. Today we had our first home Pop Warner football game (only 40 minutes behind schedule!) and then it was seating arrangement time. Is it bad to say I kind of just want the wedding to be here already so I  don't have to plan or choose anything else for a long, long time?

Anyways, I made dinner tonight (that's a whole other post), and realized I never posted this from earlier this week. This was pretty good. It was nice and simple to make, and quick enough. I had to change the gravy a little bit. I needed 2 times the amount of flour mix and I even added in a tablespoon of cornstarch as well to thicken it up. I also added about a 1/4 cup of Worcestershire sauce to give a little more of a saltiness to it, the coffee flavor was too overwhelming and bitter. Once the Worcestershire sauce was added it was much better.

Chicken Fried Turkey Cutlets with Redeye Gravy
adapted from Eating Well

4 turkey breast cutlets
1/4 cup flour
3/4 tsp. poultry seasoning
1/8 tsp. cayenne pepper
1 large egg
1 large egg white
1 tbsp. water
1 cup breadcrumbs (seasoned or not)
2 tbsp. canola oil, divided
2 slices bacon, chopped
3/4 cup chicken broth
1/2 cup brewed coffee
1/4 cup Worcestershire sauce
1/2 tsp. sugar
1 tbsp. cornstarch if needed

1. Heat oven to 200 and place a baking sheet inside. In a shallow dish add the flour and poultry seasoning, setting aside 1 tablespoon of mix. In another shallow dish, combine the egg, egg white and water. In a third shallow dish, add the breadcrumbs.
2. Dredge the turkey cutlets through the flower, egg mix, and then the breadcrumbs, pressing to coat.
3. Cook in a skillet over medium-high heat, two at a time, for 3-4 minutes per side. Transfer to oven to keep warm. Repeat with remaining turkey cutlets.
4. For the gravy, in the same pan you used for the cutlets, add the bacon and cook for 30 seconds to one minute until crispy. Add the tablespoon of flour mix and cook for one more minute, stirring. Add the coffee, broth, Worcestershire sauce, and sugar. Cook and stir until thickened, about 2-4 minutes. If it doesn't thicken enough, take out a 1/4 cup of liquid and combine it with 1 tablespoon of cornstarch. Add back to the pan and whisk to combine. Let cook another minute or so and it should thicken up.
5. Serve cutlets with gravy and sides.

Turkey Cutlet!

Blurry and not-so-appetizing looking gravy.