Chopped Turkey Cutlets
2 servings
40 minutes
Turkey cutlets are a refined and tender dish of European cuisine, perfect for a light and healthy dinner. Historically, these cutlets emerged as an alternative to traditional minced meat, preserving the juiciness of the meat and revealing its natural flavor. Soft pieces of turkey infused with the aroma of basil and the delicate taste of white balsamic vinegar create a harmony of flavors. The light spiciness of blanched red onion enriches the dish without excessive bitterness. The cutlets turn out airy thanks to the addition of egg and proper cooking with enough oil to keep them juicy. These cutlets pair wonderfully with vegetables, light sauces, and fresh green salads, creating a nutritious and elegant dish for any table.
1
Wash the turkey fillet and chop it into small cubes. Place the chopped meat in a pot or a deep bowl.
- Turkey fillet: 400 g
2
Chop the red onion into small cubes and place it in a small bowl. Pour boiling water over the onion for 3-5 minutes to get rid of the strong bitterness.
- Red onion: 1 head
3
Put the onion in a colander and let the water drain. Add the onion to the chopped meat. Mix well.
- Red onion: 1 head
4
Add salt, pepper, and basil to the meat and onion mixture. Drizzle with white balsamic vinegar to enhance the meat's flavor and increase the fluffiness of the patties. Mix well.
- Salt: to taste
- Ground black pepper: to taste
- Dried basil: to taste
- White balsamic vinegar: 0.5 teaspoon
5
Let the minced meat sit for 15-20 minutes.
6
Add a raw chicken egg to the meat. Mix well. Heat a pan with a little oil (sunflower or olive). Don't skimp on the oil to keep the patties from being dry.
- Chicken egg: 1 piece
7
Using a tablespoon to shape the patty, place it in the pan. The average frying time on both sides is about 7-10 minutes over medium heat.