Chopped cutlets
2 servings
25 minutes
Chopped cutlets are a dish that combines ease of preparation with rich flavor. This recipe has roots in traditional meat cutlets but gains a unique character through an author's approach. The base consists of juicy turkey fillet, hand-cut to preserve the meat's natural texture. Arugula and chili sauce add lightness and spiciness, while tomato paste and sauce give the cutlets a rich taste. A crispy golden crust forms from frying in olive oil, while tenderness comes from stewing in aromatic tomato sauce. These cutlets are perfect for both family dinners and special occasions; they can be served with fresh herbs or a light side dish. The flavor balances between the softness of turkey, the acidity of tomatoes, and the spiciness of spices, creating a harmony that delights any gourmet.
1
Chop the greens finely.
- Rocket (arugula): 10 g
2
Chop the onion finely.
- Onion: 90 g
3
Chop the meat coarsely and add an egg to it.
- Turkey fillet: 450 g
- Chicken egg: 1 piece
4
Add mayonnaise. Salt and pepper to taste.
- Mayonnaise: 1 tablespoon
- Sea salt: to taste
- Ground black pepper: to taste
5
Add starch.
- Cornstarch: 1 tablespoon
6
Mix thoroughly.
7
Heat olive oil in a pan.
- Olive oil: to taste
8
Spoon the mixture onto the pan, shaping the future cutlets.
9
Once the bottom side is browned, flip it. Reduce the heat.
10
Add tomato paste and chili sauce to the pan.
- Tomato paste: 1 teaspoon
- Chili sauce: 1 teaspoon
11
Then add the tomato sauce and mix. Simmer covered over medium heat for about 7 minutes.
- Tomato sauce: 5 tablespoon
12
Transfer to a plate, sprinkle with herbs, and serve.
- Rocket (arugula): 10 g
