I live in California. Contrary to what Pepsi commercials tell you, summers in California aren’t all about sun, sand, surf, and perfectly toned beach bodies. It’s really about escaping the heat while drenched in sweat, and trying to avoid other sweaty people. Coldstone and frozen yogurt shops are always packed with people and you get even sweatier waiting in line for that momentary relief of ice cream heaven.
That is why I love fall and winter. I love the cool, crisp breeze, the rain, and most of all… the food. So here’s a recipe for a summer turkey dinner dish without having the oven on all day making your home even hotter. This summer pan seared turkey cutlet is low carb (with less than 2 grams of carbs and over 8 grams of protein per serving) and can be served with a refreshing iced Hibiscus green tea with chia seeds.
Yields 4 Servings
Prep: 10 Minutes
Cook: 15 Minutes
Ready: 25 Minutes
- 1 pound turkey cutlets
- 1/2 cup celery
- 1 tablespoon fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground sage
- 1/4 teaspoon dried thyme
- 1 teaspoon dried parsley
- 3 tablespoons unmelted butter
- 1/4 cup all purpose unbleached flour
- 1/4 cup white wine
- 2 cups chicken broth
- 3 tablespoons olive oil
- In a food processor, grind celery, fresh rosemary, sage, thyme, and parsley until this poultry seasoning is well blended. Set aside.
- In a skillet, heat olive oil, then pan sear turkey cutlets. Cook two minutes on each side. Remove turkey from stove and place on a plate.
- In the same skillet, on medium heat, melt butter and add salt.
- Whisk in flour until the consistency is smooth.
- Gradually stir in chicken broth and poultry seasoning, bring to boil.
- Reduce heat and stir for 2 minutes until smooth, add ground black pepper.
- Serve gravy over turkey and dinner is ready!