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Print Recipe
Turkey Breast Cutlets are Non-Standard Recipe
For your consideration, I present a recipe for universal cutlets. Thanks to the addition of corn groats to them, you can not make a side dish, quite satisfying and not too heavy for the stomach. It is convenient to take as a snack to work - they do not lose their taste qualities when cold. Together with fresh vegetables, they fly away with a " hurrah!". My daughter appreciated them, although it is not easy to please children's tastes.
Cook Time 120 minutes
Servings
Ingredients
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Prepare the ingredients. Wash the onion and pepper and peel the garlic clove. Put corn grits to cook in salted water for 40 minutes at a low boil. Cut the onion and pepper randomly. In a pan warmed over medium heat, pour 1 tablespoon of oil, toss the garlic clove crushed with a knife, let it brown slightly in the oil and discard. In the prepared oil to fill the onion with the pepper and let it sit until soft.
    Prepare the ingredients. Wash the onion and pepper and peel the garlic clove. Put corn grits to cook in salted water for 40 minutes at a low boil. Cut the onion and pepper randomly. In a pan warmed over medium heat, pour 1 tablespoon of oil, toss the garlic clove crushed with a knife, let it brown slightly in the oil and discard. In the prepared oil to fill the onion with the pepper and let it sit until soft.
  2. While the grits are being cooked and the vegetables are being passered, cut the Turkey breast into small pieces and put it in the refrigerator. Assemble the meat grinder. Choose the smallest grid, if there is only a large one-you will have to skip the mince twice. For clarity, I attach a set of grids.
    While the grits are being cooked and the vegetables are being passered, cut the Turkey breast into small pieces and put it in the refrigerator. Assemble the meat grinder. Choose the smallest grid, if there is only a large one-you will have to skip the mince twice. For clarity, I attach a set of grids.
  3. Cool the vegetable roasting and grits. Put in a separate bowl. Add the Turkey meat to this mixture and stir a little.
    Cool the vegetable roasting and grits. Put in a separate bowl. Add the Turkey meat to this mixture and stir a little.
  4. From the resulting mixture, make minced meat, season with salt, a mixture of ground pepper and herbs. Beat it off a little, tossing it in a bowl 10 times. This simple action will make the mince more airy and facilitate the process of forming cutlets.
    From the resulting mixture, make minced meat, season with salt, a mixture of ground pepper and herbs. Beat it off a little, tossing it in a bowl 10 times. This simple action will make the mince more airy and facilitate the process of forming cutlets.
  5. We form small cutlets with our hands soaked in water (don't be afraid of the moist consistency of minced meat, nothing will fall apart). If you will sculpt in gloves-you can not wet your hands, it is very convenient. I got 21 cutlets.
    We form small cutlets with our hands soaked in water (don't be afraid of the moist consistency of minced meat, nothing will fall apart). If you will sculpt in gloves-you can not wet your hands, it is very convenient. I got 21 cutlets.
  6. Pour 2 tablespoons of oil into the pan and put the cutlets. Fry on one side for three minutes, turn over. Repeat the process twice until a light Golden crust is obtained.
    Pour 2 tablespoons of oil into the pan and put the cutlets. Fry on one side for three minutes, turn over. Repeat the process twice until a light Golden crust is obtained.
  7. Put the fried cutlets in a saucepan or saucepan, cover with a lid and simmer on a low heat for 5 minutes.
    Put the fried cutlets in a saucepan or saucepan, cover with a lid and simmer on a low heat for 5 minutes.
  8. You can serve it with a light vegetable salad. I attach a photo of the incision.
    You can serve it with a light vegetable salad. I attach a photo of the incision.

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