Turkey cutlets stuffed with cheese, under a fur coat
6 servings
50 minutes
Turkey cutlets stuffed with cheese and baked under a fragrant crust are a true feast of flavor. This recipe originates from European cuisine, where tender meat dishes with appetizing gooey cheese are valued. Turkey, due to its lightness and dietary properties, gives the cutlets softness and juiciness. The combination of butter and cheese inside creates a pleasant creamy texture, while the tomatoes and mayonnaise crust add richness and zest. An ideal option for a family dinner or festive table. These cutlets are delicious both hot and slightly cooled, and their delicate structure pairs wonderfully with fresh vegetable sides or airy mashed potatoes.
1
I usually prepare minced meat from breast and thigh fillet in a 1:1 ratio. Wash the meat, dry it, and chop it using a processor.
- Turkey mince: 1 kg
2
Soak the bun in milk, process it in a processor, mix with the minced meat, add eggs, mayonnaise, salt, and pepper. Mix well (I got ten patties from this amount of minced meat). Cut the cheese and butter into sticks. With wet hands, form a ball from the minced meat, flatten it into a circle shape. Place cheese in the center and butter on top of the cheese. Pinch the edges.
- White bread crumb (soft interior): 50 g
- Milk: 120 ml
- Chicken egg: 2 pieces
- Mayonnaise: 2 tablespoons
- Salt: pinch
- Ground black pepper: pinch
- Grated hard cheese: 250 g
- Butter: 50 g
3
Fry the patties in vegetable oil until golden brown (not fully cooked, just a few minutes on each side).
- Vegetable oil: 50 ml
4
Place the cutlets in a dish. Pour the oil used for frying the cutlets into the dish, and add a little more water.
5
Slice the tomatoes thinly and place them on top of the cutlets.
- Tomatoes: 2 pieces
6
Grate the cheese on the finest grater and place it on top of the tomatoes, pressing down slightly with your hand. Drizzle with mayonnaise on top.
- Grated hard cheese: 250 g
- Mayonnaise: 2 tablespoons
7
Bake in a preheated oven at 200 degrees for 45-0 minutes on the middle rack.
