Turkey Cutlet Roulade




¼ cup olive oil
4 cloves garlic, finely chopped
1 small yellow onion
¼ cup finely chopped sage leaves
½ cup fresh bread crumbs
2 oz. grated white cheddar cheese
2 oz. thinly sliced pancetta (8 slices)
4 boneless and skinless turkey cutlets, pounded ⅙" thick
Kosher sald and freshly ground black pepper, to taste
Toothpicks, for securing
1 medium carrot, finely chopped
1 stalk celery, finely chopped
3 tbsp. flour
2 cups turkey or chicken stock
1 bay leaf
2 tbsp. unsalted butter


1. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add ½ each garlic and onion; cook, stirring occasionally until golden, about 4 minutes. Transfer to a bowl. Add sage, plus bread crumbs, cheese, salt, and pepper; stir to combine and set aside.

2. Place 2 slices pancetta horizontally on work surface, slightly overlapping. Place 1 turkey cutlet lengthwise over the pancetta and season with salt and pepper. Place ¼ bread crumb mixture over center of cutlet. Roll cutlet into a tight package; secure with toothpicks. Repeat with remaining pancetta, turkey cutlets, bread crumb mixture, and toothpicks.

3. Return skillet to medium-high heat; add remaining oil. Cook turkey roulades until browned and cooked through, 20­-25 minutes; transfer to a plate and keep warm. Add remaining garlic and onions, plus carrots and celery; cook until golden, 8-10 minutes. Add flour; cook 2 minutes. Add stock and bay leaf; bring to a boil. Reduce heat to medium and cook until gravy is slightly thick, about 2 minutes. Remove from heat, stir in butter, salt, and pepper; strain into a bowl. To serve, discard toothpicks and slice roulades crosswise; drizzle with gravy.

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