Crispy Chicken Cutlets with Turkey Bacon Cream Gravy: A Comfort Food Classic, Perfected

Get ready for a comfort food revelation! This recipe for Crispy Chicken Cutlets with Turkey Bacon Cream Gravy takes everything you love about classic fried chicken and gravy and elevates it. We’re talking about a lighter touch, but without sacrificing any flavor or satisfaction. Imagine perfectly golden, crunchy chicken cutlets paired with a rich, creamy gravy. This gravy is infused with the savory goodness of turkey bacon.

This dish truly hits all the right notes. You get the satisfying crispness of the chicken exterior. Meanwhile, the inside stays tender and juicy. Furthermore, the luscious, flavorful gravy complements the chicken perfectly. It adds a layer of savory depth that elevates the entire meal. Using turkey bacon in the gravy provides that signature smoky, salty punch you crave. However, it does so with less fat than traditional bacon or sausage gravy. Therefore, it’s comfort food designed for modern cravings – it feels indulgent yet approachable.

Whether you’re planning a cozy family dinner, looking for a show-stopping main course, or simply want to treat yourself, these Crispy Chicken Cutlets are a guaranteed fast favorite. This meal feels special, but it’s entirely achievable in your own kitchen. Let’s dive into the recipe and uncover the secrets to getting perfectly crispy cutlets and wonderfully rich gravy every time.

Crispy Chicken Cutlets with Turkey Bacon Cream Gravy Recipe

Yields: 4 servings
Prep time: 30 minutes
Cook time: 35-45 minutes
Total time: Approximately 1 hour 15 minutes

Description

Tender chicken breasts are pounded thin, breaded in seasoned panko, and pan-fried until golden and crispy. They are served smothered in a rich, creamy gravy made with diced turkey bacon, butter, flour, milk, and cream.

Equipment

Cutting board
Meat mallet or rolling pin
3 shallow dishes or plates (for breading)
Wire rack
Large skillet
Paper towel-lined plate
Medium saucepan
Whisk
Measuring cups and spoons
Tongs

Ingredients

For the Chicken Cutlets:

4 boneless, skinless chicken breasts (about 1½ pounds total)
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
2 cups panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
Vegetable oil (for frying)

For the Turkey Bacon Cream Gravy:

8 slices turkey bacon, diced
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
½ cup heavy cream
¼ teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
Fresh parsley, finely chopped (for garnish)

Instructions

Prep the Chicken:Place each boneless, skinless chicken breast between two pieces of plastic wrap or inside a large zip-top bag. Use a meat mallet or a rolling pin to gently pound the chicken breasts to an even ½-inch thickness. This helps them cook quickly and evenly. Additionally, it creates more surface area for breading.Set up your breading station with three shallow dishes or plates:
- Dish 1: Put the 1 cup all-purpose flour in the first dish. Season the flour with a pinch of salt and pepper.
- Dish 2: In the second dish, whisk together the 2 large eggs and 2 tablespoons milk until well combined. This is your egg wash.
- Dish 3: In the third dish, combine the 2 cups of panko breadcrumbs with the garlic powder, onion powder, paprika, salt, and black pepper. Mix the seasonings evenly into the panko.
Dredge each flattened chicken cutlet through the seasoned flour first. Shake off any extra. Next, dip the cutlet into the egg wash, letting any extra drip off. Finally, press the cutlet firmly into the seasoned panko breadcrumbs. Make sure both sides are completely coated. Press the panko onto the chicken to help it stick.

Place the breaded cutlets on a wire rack set over a baking sheet. Let them rest for at least 10 minutes. This resting time is important because it allows the breading to hydrate slightly. Consequently, it helps the coating adhere better to the chicken, which prevents it from falling off during frying.
Fry the Cutlets:Heat about ½ inch of vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Use a thermometer to check the oil temperature; aim for 350°F (175°C). If you don’t have a thermometer, you can test the oil. Drop a tiny pinch of panko in. It should immediately start to sizzle and brown.Carefully place 1-2 chicken cutlets in the hot oil. Be sure not to overcrowd the pan. Overcrowding can lower the oil temperature quickly, leading to soggy chicken. Fry for 3–4 minutes per side, or until golden brown, crispy, and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Use tongs to remove the cooked cutlets from the skillet. Place them on a paper towel-lined plate to drain off excess oil. Repeat with the remaining cutlets. Add more oil to the pan if needed and allow it to come back up to temperature between batches.
Make the Turkey Bacon Cream Gravy:While the cutlets are frying or just after, make the gravy. In a medium saucepan, cook the 8 slices of diced turkey bacon over medium heat until crispy. If your turkey bacon is very lean, you can add about 1 tablespoon of vegetable oil to help it crisp.Once the turkey bacon is cooked, use a slotted spoon to remove about half of the crispy bacon pieces from the saucepan. Set them aside for garnish. Leave the remaining bacon and any rendered fat/oil in the pan.
Reduce the heat slightly to medium. Add the 2 tablespoons of butter to the saucepan with the turkey bacon. Once the butter melts, whisk in the 3 tablespoons of all-purpose flour. Whisk constantly for 1–2 minutes, cooking the flour and butter mixture (this is your roux) until it is lightly golden. This step cooks out the raw flour taste.

Slowly pour in the 2 cups of whole milk and ½ cup of heavy cream. Whisk continuously to prevent lumps. Keep whisking until the mixture is smooth and the gravy starts to thicken.

Bring the gravy to a gentle simmer. Do not boil rapidly. Let it simmer for 3–5 minutes, whisking often, until it reaches your desired thickness. It should coat the back of a spoon. Stir in the ¼ teaspoon of ground nutmeg, and season generously with salt and freshly ground black pepper to taste. Finally, stir the reserved turkey bacon back into the gravy (keeping some aside for garnish).
Serve:Arrange the crispy chicken cutlets on plates. Spoon the hot, creamy turkey bacon gravy generously over the top of each cutlet. Garnish with a sprinkle of freshly chopped parsley. Serve immediately and enjoy!

About This Cheesy Bake and Savory Gravy

This dish beautifully combines texture and flavor contrasts. The crispy, golden exterior of the chicken cutlets offers a satisfying crunch. Inside, the chicken stays tender and juicy. Furthermore, the rich turkey bacon cream gravy perfectly complements the chicken. It adds a layer of savory depth that truly elevates the entire meal.

Pounding the chicken breasts into cutlets does more than just speed up cooking. It also makes sure the chicken cooks evenly. Plus, it creates more surface area for that delicious breading. Using panko breadcrumbs is key to getting a crispy, light texture. Panko crumbs are bigger and airier than regular breadcrumbs. As a result, you get a crunchier crust. Seasoning the panko means the chicken’s exterior is flavorful in every bite.

The gravy is a classic cream gravy. You make it with a roux (cooked flour and fat). Cooking the roux for a minute or two helps thicken the sauce smoothly. It also gets rid of the raw flour taste. The mix of milk and heavy cream gives the gravy a rich, smooth texture. Adding cooked turkey bacon brings smoky, salty notes. It does this without making the gravy overly greasy, which can happen with regular bacon. A pinch of nutmeg might seem surprising. However, it’s a classic addition to cream sauces. It subtly enhances the savory flavors without tasting strongly of nutmeg itself.

This recipe shows how you can update traditional comfort foods. It suits modern tastes and preferences. It feels familiar and comforting, yet also fresh and satisfying.

Why You’ll Absolutely Love This Dish

Unbeatable Texture: The contrast between the crispy chicken and the creamy gravy is simply divine.
Rich Flavor, Lighter Feel: Turkey bacon provides all the savory depth of bacon gravy, but with less heaviness.
Comfort Food Champion: This meal is warm, filling, and deeply comforting.
Easy to Master: The steps are straightforward. This makes it accessible for home cooks of all skill levels.
Versatile Serving: It’s great by itself, or served with mashed potatoes or other sides.

Simple Variations to Try

Feel free to change this recipe to make it your own!

Gravy Variations

Different Meat for Gravy: If you prefer, use regular pork bacon instead of turkey bacon. Cook it until crispy. Use the rendered fat and butter to make the roux. Diced cooked ham or cooked breakfast sausage crumbles can also work for a different flavor.
Gravy Flavor Boosts: Stir a dash of Worcestershire sauce, a pinch of dried thyme, or a teaspoon of Dijon mustard into the gravy for extra depth. You could also sauté mushrooms or onions. Add them to the pan before making the roux.
Cheese Please: Stir a handful of shredded cheddar or Parmesan cheese into the finished gravy. This adds richness and flavor.

Chicken Variations

Chicken Seasoning: Change the seasonings in the panko breadcrumbs. Add a pinch of cayenne pepper for heat. Try dried thyme or rosemary for an herbal touch. Or swap paprika for smoked paprika for a smoky kick on the chicken.
Different Proteins (as cutlets): This breading and frying method also works well for thin pork cutlets or turkey cutlets. Adjust cooking time as needed based on thickness.

Expert Tips for Perfect Results

Use these tips to get perfectly crispy cutlets and smooth gravy every time:

Tips for Breading and Frying Chicken

Pound Evenly: Pound the chicken to an even thickness. This ensures it cooks through at the same rate. You won’t have thin dry edges and thick raw centers.
Correct Breading Order: Always use the flour-egg-panko order. The flour helps the egg wash stick. The egg wash helps the panko stick.
Resting is Key: Do not skip resting the breaded chicken for 10 minutes. It really helps the coating stick. This prevents it from falling off when you fry it.
Oil Temperature Matters: If the oil is not hot enough, the breading will soak up too much oil. It will be greasy and soggy. If it’s too hot, the outside will burn before the inside cooks. Aim for 350°F.
Avoid Crowding: Fry the cutlets in batches. Do not put too many in the pan at once. This lowers the oil temperature quickly and leads to less crispy results.

Tips for Making Gravy

Cook Your Roux Well: Cook the flour and butter mixture for 1-2 minutes. This step is important. It removes the raw flour taste. It also helps prevent a lumpy gravy. Cooking it longer (without burning) makes the gravy’s flavor and color deeper.
Whisk Constantly: When you add the milk and cream, whisk continuously and slowly. This is the best way to make sure the gravy is smooth and lump-free.
Simmer Gently to Thicken: Bring the gravy to a gentle simmer. Let it cook for 3–5 minutes, stirring often. It will thicken as it simmers. Do not boil it fast.
Adjust Consistency: If your gravy is too thick, whisk in a little extra milk or cream. Add it a tablespoon at a time until it’s just right. If it’s too thin, mix 1 tablespoon of flour or cornstarch with a few tablespoons of cold milk or water to make a slurry. Whisk this slurry into the simmering gravy. Cook for another minute or two, whisking, until it thickens.

Storage and Reheating Guide

Leftovers of this dish are tasty. However, the chicken cutlets will lose some crispiness when stored. Follow these steps for the best results:

Storing Leftovers

Storage: Store leftover chicken cutlets and gravy separately. Use airtight containers. Keep them in the refrigerator for up to 3 days. Storing them apart helps the chicken stay as crispy as possible (though it won’t be like fresh-fried).

Reheating Leftovers

Reheating Chicken: For best results, reheat the chicken using a method that helps make it crispy again. Reheat in a toaster oven or a standard oven at 375°F (190°C) for 10-15 minutes. Heat until it’s hot all the way through. You can also use an air fryer at 375°F (190°C) for 5-8 minutes. Microwaving is fast but makes the breading soft.
Reheating Gravy: Reheat the gravy gently. Use a small saucepan over low heat. Whisk sometimes. If it’s too thick, whisk in a splash of milk or cream. You can also reheat gravy in the microwave, stirring every 30 seconds.

Freezing

Freezing: Freezing is not ideal for the breaded chicken cutlets. The breading tends to get soggy after thawing. The gravy, however, can be frozen. Let it cool completely. Transfer it to a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator and reheat gently, whisking well.

Troubleshooting Common Issues

Here’s how to solve potential problems with your chicken cutlets and gravy:

Chicken Issues

Soggy Breading: This usually happens if you don’t rest the breaded chicken, overcrowd the pan when frying, or the oil temperature is too low. Solution: Always rest the breaded chicken for 10 minutes. Fry in small batches. Use a thermometer to ensure the oil is hot enough (350°F).
Greasy Chicken: The oil temperature was too low, or you didn’t drain the chicken well. Solution: Make sure the oil is hot enough (350°F). Drain cutlets on paper towels after frying.

Gravy Issues

Lumpy Gravy: This happens if the flour isn’t cooked enough in the fat (roux) or if you add the liquid too fast without whisking. Solution: Cook the roux for 1-2 minutes. Add milk/cream slowly while whisking constantly. If you get lumps, you can try pushing the gravy through a fine-mesh sieve, but it can be messy.
Gravy is Too Thick: It simmered for too long or you didn’t thin it when reheating. Solution: Whisk in more milk or cream, one tablespoon at a time, until it’s the right consistency.
Gravy is Too Thin: You didn’t use enough flour, or you didn’t simmer it long enough. Solution: Make a slurry. Mix 1 tablespoon of flour or cornstarch with 2-3 tablespoons of cold milk or water. Whisk this slurry into the simmering gravy. Cook for another 1-2 minutes, whisking, until it thickens.

What to Serve with This Comforting Meal

These Crispy Chicken Cutlets with Turkey Bacon Cream Gravy are a full meal by themselves. But they go perfectly with classic comfort food sides.

Mashed Potatoes: Creamy mashed potatoes are the perfect match. They soak up that delicious gravy beautifully.
Green Vegetables: Add a side of steamed or roasted green beans, broccoli, or asparagus. This helps balance the richness. Our Garlic Parmesan Roasted Broccoli would add great flavor.
Corn: Corn on the cob or a side of corn pudding adds a touch of sweetness.
Biscuits or Rolls: These are perfect for soaking up every last drop of gravy!
A Simple Salad: A light salad with a vinaigrette can cut through the richness of the dish.

This meal is hearty and satisfying. It’s ideal for a comforting dinner, a special weekend meal, or a unique take on Sunday supper.

Explore More Delicious Recipes

Did you enjoy making and eating these Crispy Chicken Cutlets? You’ll find many more recipes to love on Galmof.com! We offer a wide variety of comforting, flavorful, and easy-to-make dishes.

For more fantastic chicken recipes, explore our Neiman Marcus Chicken Casserole Recipe: Creamy & Cheesy Bake, Easy Bourbon Chicken Recipe, the elegant Homemade Parmesan Chicken Carbonara, or the incredibly flavorful Creamy Garlic Butter Chicken Thighs with Spinach.

If you enjoy the savory taste that turkey bacon or bacon adds, check out our Cheesy Hash Brown Casserole with Turkey Ham, Creamy Turkey Bacon Spaghetti<