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 prepare a side dish that is quite satisfying and not too heavy for the stomach. They are convenient to take as a snack to work – in cold form they do not lose their taste qualities. Together with fresh vegetables, they fly away with a shout of “hurrah!”. My daughter appreciated them, although it is not easy to please children’s tastes.
Servings
5
Cook Time
120minutes
Servings
5
Cook Time
120minutes
Ingredients
Instructions
  1. Prepare the ingredients. Wash the onion and pepper and peel the garlic clove. Put the corn grits to cook in salted water for 40 minutes at a low boil. Chop the onion and pepper in any way. In a frying pan heated over medium heat, pour 1 tablespoon of oil, throw a garlic clove crushed with a knife, let it lightly brown in oil and discard. In the prepared oil, fry the onion with pepper and let it infuse until soft.
  2. While the grits are cooking and the vegetables are being passed, cut the turkey breast into small pieces and put it in the refrigerator. Assemble the meat grinder. Choose the smallest grate, if there is only a large one – you will have to skip the stuffing twice. For clarity, I am attaching a set of grids.
  3. Cool the vegetable casserole and grits. Transfer to a separate bowl. Add the turkey meat to this mixture and mix a little.
  4. From the resulting mixture, make minced meat, season with salt, a mixture of ground pepper and herbs. Whisk a little, tossing in a bowl 10 times. This simple action will make the minced meat more airy and facilitate the formation of cutlets.
  5. With our hands soaked in water, we form small cutlets (do not be afraid of the moist consistency of minced meat, nothing will fall apart). If you sculpt with gloves on, you don’t have to wet your hands, it’s very convenient. I got 21 cutlets.
  6. Pour 2 tablespoons of oil into a frying pan and lay out the cutlets. Fry on one side for three minutes, turn over. Repeat the process twice until you get a light golden crust.
  7. Put the fried cutlets in a saucepan or saucepan, cover with a lid and simmer on low heat for 5 minutes.
  8. You can serve it with a light vegetable salad. I am attaching a photo of the incision.
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