Turkey cutlets "Mazuriki"
3 servings
80 minutes
Turkey cutlets 'Mazuriki' are a tender and aromatic dish of Ukrainian cuisine that combines the softness of poultry with the rich flavors of Dutch cheese and butter. These cutlets, with their unique name, resemble small sausages with a crispy golden crust. The addition of thyme and garlic gives them a spicy, slightly piquant aroma that perfectly complements their juiciness. 'Mazuriki' are ideal for a family dinner and can be served with mashed potatoes, fresh vegetables, or a light sauce. Historically based on traditional Ukrainian meat cutlets, their exquisite texture makes them special among classic recipes. Fried in fragrant oil, these cutlets become not only a hearty treat but also a true gastronomic delight.
1
Pass the poultry meat through the meat grinder twice.
- Turkey fillet: 800 g
2
Add eggs, milk, melted butter, and grated cheese.
- Chicken egg: 3 pieces
- Milk: 25 ml
- Butter: 50 g
- Dutch cheese (Gouda/Edam): 50 g
3
Salt, pepper, and knead the minced meat well.
- Salt: to taste
- Ground black pepper: to taste
4
Form small sausages and place them in the refrigerator. If the minced meat is too liquid, put the bowl in the fridge for 30 minutes; it will firm up and you can shape the sausages.
5
Heat vegetable oil in a pan, add thyme and 2 crushed garlic cloves. When the garlic is nicely browned, remove it from the oil along with the thyme.
- Vegetable oil: 4 tablespoons
- Thyme: to taste
- Garlic: to taste
6
Fry the mazuriks in oil. Place on a plate with paper towels to absorb excess fat.
