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Turkey

Image of Cajun smothered turkey grillades recipe

Southern

Ingredients

Steps

Nutritional Information

Cajun Smothered Turkey Grillades

Split the turkey breast in half to make two 8-ounce pieces. Cover a cutting board or flat surface with a layer of plastic wrap. Lay the breast on the covered cutting board and cover the breast with another layer of plastic wrap.

Breast should be now sandwiched between two layers of plastic. Using a meat mallet, pound turkey breast until it is about 1/8 inch thin.

In a shallow bowl, combine 1/3 cup of flour, salt and pepper. In a small bowl, mix creole seasoning, garlic powder, and onion powder. Sprinkle seasoning mix onto turkey breast, being sure to season both sides. Dredge seasoned turkey breast into flour mixture, shaking off excess flour, and set turkey aside on a plate.

Heat the olive oil in a skillet over medium-high heat. Place the turkey cutlets in the skillet and brown turkey on both sides. Once browned, remove cutlets from the skillet and transfer back to the plate.

Add onion to the skillet and sauté 3 to 5 minutes or until translucent. Add garlic, green pepper, red pepper, celery, and tomatoes. Sauté for another 4 to 5 minutes to soften vegetables. Scrape vegetables into a bowl and set aside.

Return skillet to heat and reduce to medium. Add butter to skillet and melt. Whisking constantly, add in the remaining 1/4 cup flour. Continue to whisk until the mixture becomes a nutty brown color, about 5 to 8 minutes.

Add the chicken broth, bay leaves, and vinegar and continue to whisk until the mixture is smooth and begins to thicken.

Add the vegetables to the skillet and stir. Return the turkey to the skillet and reduce heat to low. Sprinkle herbes de Provence on top. Cover the skillet and simmer for 25 to 30 minutes or until turkey is tender.