Turkey cutlets on a vegetable bed
3 servings
40 minutes
Turkey cutlets on a vegetable bed are an exquisite dish that combines the tenderness of poultry with the richness of vegetables and spices. This recipe embodies a balance of flavors: the sweetness of zucchini and ramiro pepper harmonizes with the spicy note of curry and mustard oil, while eggplant adds a light creamy texture. The secret of the dish is baking, which preserves the juiciness of the turkey and allows the vegetables to release their aroma. The origins of the recipe lie in a modern approach to healthy eating, combining principles of dietary cuisine with gourmet traditions. Served hot, it pairs perfectly with light salads or fresh herbs. This dish not only delights the palate but also creates comfort and warmth in a home atmosphere.
1
Peel the zucchini and cut it into large cubes.
- Zucchini: 400 g
2
Do the same with the eggplant. Combine the vegetables in a deep baking dish.
- Eggplants: 100 g
3
Cut the leek into thick rings.
- Leek: 45 g
4
Chop the onion coarsely.
- Onion: 130 g
5
Cut Ramiro a bit smaller.
- Ramiro pepper: 85 g
6
Add coarsely chopped garlic, season with olive oil and soy sauce.
- Garlic: 15 g
- Olive oil: 2 tablespoons
- Soy sauce: 3 tablespoons
7
Add 1.5 tablespoons of curry and mix thoroughly.
- Curry powder: 2 tablespoons
8
Form patties from the minced meat and place them on the vegetables.
- Ground turkey: 450 g
9
Grease the cutlets with mustard oil and sprinkle with curry.
- Mustard oil: 1 teaspoon
- Curry powder: 2 tablespoons
10
Send to a preheated oven at 180 degrees.
11
After 30 minutes, take out of the oven and sprinkle with finely chopped green onions. Ready.
- Green onion feathers: 0.3 bunch