Delicate turkey cutlets with lecho and mashed potatoes
4 servings
40 minutes
Recipe from Vitaly Karsaev, brand chef of the "Kofemaniya" restaurants.
1
Prepare the minced meat for cutlets. Soak the white bread in milk (200 ml). Chop the turkey meat, white onion, and garlic randomly. Add the squeezed bread and pass everything through a meat grinder. Add an egg, butter (20 g), salt, pepper, and mix. Beat the minced meat against a board to make it softer and airier.
- White bread: 40 g
- Turkey fillet: 250 g
- White onion: 80 g
- Garlic: 2 cloves
- Chicken egg: 1 piece
- Butter: 60 g
2
Prepare lecho sauce. Cut tomatoes in half, remove seeds and liquid, and chop the flesh into strips. Also chop bell pepper and mince garlic. Heat 1 tablespoon of oil in a pan, add tomatoes and onion, and fry for 1-2 minutes while stirring. Add tomato paste and fry for another 1-2 minutes while stirring. Pour in 80 ml of water and simmer until the tomatoes and onion are soft. Season with salt and pepper.
- Tomatoes: 100 g
- Bell pepper: 120 g
- Garlic: 2 cloves
- Tomato paste: 20 g
- Vegetable oil: 75 ml
3
Prepare the puree. Peel the potatoes and boil them in salted water until cooked. Then drain the water and mash the potatoes with a masher. Pour milk (60 ml), cream, and add butter (40 g) into a pot and bring to a boil. Then pour this milk mixture into the potatoes and mix with a whisk.
- Potato: 450 g
- Milk: 260 ml
- Cream: 60 ml
- Butter: 60 g
4
Form small patties (70-75 g each) from the minced meat, coat in flour, and fry in vegetable oil until golden brown. Place in a preheated oven at 180 degrees for 5 minutes.
- Vegetable oil: 75 ml
5
Place two cutlets on each plate, garnish with parsley, and serve with mashed potatoes and lecho sauce.
- Parsley: 10 g
