TexAZ Grill Chicken Fried Turkey

TexAZ Grill has been a valley favorite in Phoenix, Arizona for over 35 years.

Ingredients

Turkey

• 4 (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

Gravy

• 4 tablespoons butter
• 1/4 pound breakfast sausage
• 2 stalks celery, sliced into 1/4 inch pieces
• 1 onion, julienned
• 2 cups sliced mushrooms
• 1/2 cup all-purpose flour
• 1/2 teaspoon white pepper
• 1/4 teaspoon red pepper
• 1/4 teaspoon thyme
• 4 cups chicken stock
• 1 1/2 cups whipping cream

Instructions

Turkey

1. Dredge the cutlets into flour, and then coat completely with buttermilk. Return to flour and coat completely, pressing the flour into the cutlet.
2. Fill a heavy skillet with 1 inch of the oil and heat to about 350 degrees F. Carefully lay the cutlets into the oil and fry until the breading is golden brown. Flip the cutlet and cook until brown on the second side, being careful not to break up the breading. Remove the cutlets and drain well.
3. Keep in a 200 degrees F oven until ready to serve.

Gravy

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

Attribution

Steve Freidkin. Executive Chef, Texaz Grill, Phoenix, Arizona, a valley favorite for over 35 years years.