Turkey cutlets in a multicooker
4 servings
50 minutes
Turkey cutlets in a multicooker are a modern take on a classic American dish, where tender poultry meat gains special juiciness through a unique cooking method. A light cottage cheese sauce with mustard and pink pepper adds zest, while aromatic thyme highlights the depth of flavor. These rolls, carefully baked in paper, retain all their juices, turning into a true gastronomic masterpiece. They are perfect for a light dinner or festive table, combining the tenderness of turkey with the sophistication of spices. It is best to serve them hot, enjoying the softness of the texture and richness of flavor nuances.
1
Sear the turkey on each side in an oiled bowl of the multicooker on the 'Bake' mode for 10 minutes. Place the meat on a plate.
- Turkey fillet: 4 pieces
- Olive oil: to taste
2
Mix the cottage cheese with mustard. Add salt, pepper, and pink pepper.
- Soft fat-free curd cheese: 100 g
- Mustard: 4 teaspoons
- Salt: to taste
- Ground black pepper: to taste
- Pink peppercorns: 2 teaspoons
3
Place each piece of turkey on parchment paper, brush with sauce. Sprinkle with thyme.
- Turkey fillet: 4 pieces
- Thyme: 2 pieces
4
Roll them into rolls and wrap in paper several times. Then place in the multicooker bowl and set the 'Baking' mode for 20 minutes.
5
Flip the rolls and continue cooking in the same mode for another 20 minutes.
6
Serve hot.
