Steamed cutlets
8 servings
60 minutes
Oddly enough, some products, if cooked with steam, are not only healthier, but also tastier than fried ones. For example, turkey: in a frying pan, its tender white meat can easily dry out, but when steamed, it retains its juiciness. In addition, the recipe for steamed cutlets allows you to achieve expressiveness from turkey - you can introduce at least some aromatic greens into the minced meat. Cutlets from dietary turkey are light, airy, and do not resemble bland dishes from "table number 5". Of course , there is nothing catastrophic in fried cutlets, but why not include a steamed version in the menu for the sake of variety? After all, food that is easy on the stomach is often light for the soul.
1
Cut the crusts off the bread, soak it in milk, and let it sit for 15 minutes.
- White bread: 100 g
- Milk: 200 ml
2
Cut the onion into quarters and chop the greens.
- Onion: 1 head
- Parsley: 5 g
- Dill: 5 g
3
First, pass the meat through the grinder, then the soaked bread and onion.
- Turkey fillet: 500 g
- White bread: 100 g
- Onion: 1 head
4
Add an egg, herbs, salt, and pepper to the minced meat. Mix well.
- Chicken egg: 1 piece
- Parsley: 5 g
- Dill: 5 g
- Salt: to taste
- Ground black pepper: to taste
5
Form small patties from the minced meat by pressing it in your hands.
6
Place the patties in a greased steamer and send them to steam for 15 minutes.
- Olive oil: to taste
7
Serve the ready cutlets with vegetables and rice.