Turkey-Fried Steak (with Pan Gravy)

  • Prep Time: 20 minutes
  • Servings: 4


  • 1 1/2 cups LouAna vegetable or canola oil
  • 4 turkey breast cutlets
  • 2 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 cups all-purpose flour
  • 1 cup milk
  • 1 large egg

  • 1/3 cup dry white wine
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Heat oil in a large skillet over medium-high heat. Season turkey evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper. Combine remaining 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and flour in a shallow dish, stirring well.

Combine milk and egg in a separate shallow dish, stirring well with a whisk.Dredge turkey in flour mixture. Dip in egg mixture; dredge in flour again.

Add breaded turkey to pan; cook 3 minutes on each side or until turkey is done.  Remove turkey to a paper towel-lined plate using a slotted spoon.  Remove and discard all but 1 1/2 tablespoons of oil and drippings in pan; return pan to medium heat. Add wine to pan; bring to a boil, stirring well. Cook until liquid almost evaporates.  Stir in flour; cook 1 minute, stirring constantly.

Combine milk and broth; add to pan. Bring mixture to a boil; cook 2 minutes or until desired consistency.  Stir in the salt and pepper. Serve gravy with turkey.

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