- Place cutlets in single layer in shallow pan. Combine 3 Tbsp. soy sauce with bourbon; pour over cutlets. Turn each piece over to coat well. Marinate 15 minutes, turning cutlets over occasionally.
- Remove cutlets and coat lightly with flour. Add cutlets to hot oil in large skillet over medium-high heat; cook 4 minutes on each side, or until no longer pink in center. Remove and drain on paper towels; keep warm.
- Blend milk, remaining 2 Tbsp. soy sauce and 1 Tbsp. flour; pour into same skillet, stirring to remove crusty bits. Cook and stir until mixture boils and thickens. Serve gravy with cutlets.
*Or, use a 2-1/2 to 3-pound turkey half breast, skinned, boned and cut lengthwise into 4 or 5 equal pieces.
Turkey Breast Cutlets with Cream Gravy
ingredients
4 turkey breast cutlets*
5 tablespoons Kikkoman Soy Sauce, divided
1/4 cup bourbon whiskey
All-purpose flour
3 tablespoons vegetable oil
1-1/4 cups milk
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
