Chicken-Fried Turkey

Texaz Grill


For the turkey

  • Four  6-ounce turkey breast cutlets, flattened to 1/2-inch thick
  • 2 Cups  all-purpose flour, seasoned with salt and pepper
  • 3 Cups  buttermilk
  •   Vegetable oil, for frying

For the gravy

  • 4 Tablespoons  butter
  • 1/4 Pound  breakfast sausage
  • stalks celery, sliced into 1/4-inch pieces
  • onion, julienned
  • 2 Cups  sliced mushrooms
  • 1/2 Cup  flour
  • 1/2 Teaspoon  white pepper
  • 1/4 Teaspoon  red pepper
  • 1/4 Teaspoon  thyme
  • 4 Cups  chicken stock
  • 1 1/2 Cup  whipping cream

Try something a little different with your turkey this year, like this chicken-fried steak recipe from chef Steve Freidkin of TEXAZ Grill in Phoenix. We promise it’s not as crazy as it seems — the crunchy buttermilk skin fits in perfectly with the stuffing and mashed potatoes.


For the turkey

Dredge the cutlets in flour, and then coat completely with buttermilk. Return to flour and coat completely, pressing the flour into the cutlet.

In a heavy skillet, fill with 1 inch of the oil and heat to about 350 degrees. Carefully lay the cutlets into the oil and fry until the breading is golden brown. Flip the cutlet and cook till brown on the second side, being careful not to break up the breading. Remove the cutlets and drain well.

Keep in a 200-degree oven until ready to serve.

For the gravy

In a medium sized skillet, melt the butter and brown the sausage over medium-high heat. Add the celery and onions and cook for 4
minutes, then add mushrooms and cook 2 minutes. Add the flour and seasonings and whisk well so it's evenly combined. Cook out for the flour, then add stock and simmer for 20 minutes. Temper the whipping cream and add last. 

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