Chopped turkey cutlets with mushrooms
6 servings
30 minutes
Chopped turkey cutlets with mushrooms are a tender and aromatic dish that combines the lightness of poultry with the rich flavor of mushrooms. Their roots trace back to European cuisine, where the combination of simplicity and sophistication is valued. Thanks to the chopped fillet, the cutlets are juicy, while added mushrooms and fried onions give them a rich taste with subtle woody notes. Frying in a pan creates an appetizing golden crust, making the dish perfect for both family dinners and festive tables. These cutlets pair especially well with mashed potatoes or fresh vegetable salad, highlighting their softness and harmony of flavors. This recipe is an excellent option for those seeking a light yet hearty dish with European character.
1
Cut the fillet into small pieces (the smaller, the better) with a knife. It's easier to cut if slightly frozen.
- Turkey fillet: 400 g
2
We also chop the mushrooms and onion finely.
- Fresh champignons: 300 pieces
- Onion: 1 head
3
Fry the onion until golden brown, then add chopped mushrooms and garlic. Fry for another 5-7 minutes.
- Onion: 1 head
- Garlic: 3 cloves
4
Whisk the eggs and mix with the fried (cooled!) mass.
- Chicken egg: 2 pieces
5
We mix everything with minced fillet.
- Turkey fillet: 400 g
6
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
7
In a heated pan with oil, place the prepared filling (similar in consistency to thick sour cream) with a spoon, slightly flattening it to shape. Fry on moderate heat for 3 minutes on each side until golden brown.
- Vegetable oil: 3 tablespoons
8
Mashed potatoes, vegetable salad, etc. will be suitable as a side dish.