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:
1/4 cup all-purpose flour
3/4 teaspoon poultry seasoning or 1/4 teaspoon each dried thyme, sage and marjoram
1/8 teaspoon cayenne pepper
1 large egg
1 large egg white
1 tablespoon water
1 1/2 cups fresh whole-wheat breadcrumbs (see Tip)
4 turkey breast cutlets (1-1 1/4 pounds)
2 tablespoons canola oil, divided
1 slice bacon, chopped
3/4 cup reduced-sodium chicken broth or vegetable broth
1/2 cup brewed coffee
1/2 teaspoon sugar
1. Preheat oven to 200°F. Place a baking sheet in the oven.
2. Combine flour, poultry seasoning (or thyme, sage and marjoram) and cayenne in a shallow bowl; reserve 1 tablespoon of the mixture in a small bowl. Whisk egg, egg white and water in another shallow bowl. Place breadcrumbs in a third shallow bowl.
3. One at a time, dredge the turkey cutlets first in the seasoned flour, shaking off the excess, then dip in the egg mixture to coat. Coat on both sides with breadcrumbs, pressing to help the crumbs stick.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add half the cutlets and cook, turning once, until golden brown on the outside and cooked through, 2 to 4 minutes per side. Remove the pan from the heat and transfer the cutlets to the baking sheet in the oven. Return the pan to medium heat and repeat with the remaining oil and cutlets.
5. Add bacon to the pan and cook, stirring, until browned and crisp, 30 seconds to 1 minute. Sprinkle with the reserved 1 tablespoon seasoned flour and cook, stirring, 1 minute more. Stir in broth, coffee and sugar and cook, stirring, until thickened, 2 to 4 minutes more. Serve the cutlets with the gravy.