Turkey cutlets
6 servings
60 minutes
When we say "turkey fillet" we mean "turkey thigh fillet". Only then will the cutlets be juicy and have a characteristic tart turkey flavor. Choosing breast, appealing to its dietary properties, is not worth it in this particular recipe: there is already enough fat here - both butter in the onion and cream absorbed into the stale bread.
1
Chop the onion into small cubes.
- Onion: 1 head
2
In a pan over medium heat, melt the butter and sauté the onion until golden.
- Butter: 40 g
- Onion: 1 head
3
Cut the crusts off the bread and pour cream over it.
- Stale white bread: 50 g
- Cream 33%: 150 ml
4
Pass the turkey fillet through a meat grinder, then add bread with cream, followed by fried onions.
- Turkey fillet: 500 g
- Stale white bread: 50 g
- Cream 33%: 150 ml
- Onion: 1 head
5
Chop the parsley finely along with the stems.
- Parsley: 30 g
6
Add parsley to the minced meat, squeeze garlic through a press, salt and pepper it, and mix well.
- Parsley: 30 g
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
7
Form small patties from the minced meat and coat them in flour.
8
Heat vegetable oil in a pan and place the patties. Fry on medium heat for 5-7 minutes until golden brown.
- Vegetable oil: 50 ml
9
Flip the patties, cover the pan with a lid, and fry for about 10 more minutes, slightly reducing the heat.