The Chew: Chef Michael Symon’s Ham & Turkey Cutlets with Gravy Recipe

The Chew: Michael Symon Pan-Fried Turkey & Ham Cutlets Recipe

Michael Symon whipped up a great Ham and Turkey Cutlets with Gravy recipe for The Chew’s special Thanksgiving $5 Feast. This meal can be done under a budget and is great on sandwiches or served as a main course. It also pairs nicely with Daphne Oz’s Golden Cauliflower with Currants and Pine Nuts recipe.

I’ve done my best to recreate the recipe below. Check it out!

The Chew: Michael Symon Ham & Turkey Cutlets with Gravy Recipe Ingredients

• 1/2 Pound American Ham (Pounded into a Thin Flattened Cutlet)
• 1/2 Pound Turkey Breast (Pounded into a Thin Flattened Cutlet)
• 1 Cup Flour ( Plus a Tablespoon for the Gravy)
• Turkey Stock
• Smoked Paprika
• Freshly Cracked Black Pepper
• Salt
• Fresh Sage Leaves
• 2 Tablespoons Olive Oil
• A Few Sprigs of Fresh Thyme
• 3 Tablespoons Butter

Michael Symon: The Chew Ham & Turkey Cutlets with Gravy Recipe Directions

1. Start by putting a piece of turkey on a cutting board, placing a piece or two of sage on top and a piece of ham on top of that. Lightly pound it with your mallet, which will bring the ham and turkey together as one. It may help to cover it with plastic wrap first.
2. In a baking dish, pour the flour and mix it with the pepper, smoked paprika, and a pinch of salt.
3. In the pan, add equal parts oil and butter. Michael mixes them together because there’s a higher smoking point with the oil and the butter helps it brown. Heat over medium-high heat until the butter is melted. Then add the thyme to the pan.
4. Dredge the cutlets in the flour on both sides and shake off excess. Put it ham-side down into the pan. Cook until golden brown and then flip and cook again until golden brown, about two minutes on each side.
5. Once cooked, remove cutlets with tongs. Leave the fat in the pan. Add flour to it and stir around with a wooden spoon until sand-like. Add turkey stock and stir again. Add a pinch of salt, some pepper, paprika, and a tablespoon of butter. Cook until reduced and thickened, stirring and scraping the bottom to get the black parts into the gravy.
6. Serve the cutlets on a platter with the gravy poured over them.
7. Enjoy!