Filled turkey cutlets are a rather unusual and tasty dish. Suitable for both a festive feast and an everyday lunch break. You just need to cook them correctly.
Turkey meat can rightfully be considered not only tasty, but also a dietary product. Perhaps it will seem a little dry to some, but if you cook turkey cutlets with filling, you get a completely juicy dish.
For the filling you need:
Egg - 2 pcs.;
Hard cheese - 150 gr.;
Butter - 50 -70 gr.
Green onion - 5 feathers;
Salt and pepper.
For minced meat you will need:
Turkey meat - 1 kg.;
Small butter roll - 1 pc.;
Warm milk - 1 tbsp.;
Onions - 2 pcs.;
Mayonnaise - 2 tsp;
Egg - 1 pc.
Salt to taste.
Rinse the turkey meat and peel off the film if necessary. Scroll through a meat grinder with onions, add a bun soaked in warm milk, mayonnaise, egg, salt and knead.
Once the minced meat is smooth, divide into small meat balls.
Filled turkey patties will be quite juicy if prepared properly:
- the testicles need to be boiled and grated on a coarse grater;
- freeze cheese and butter a little and also grate;
- add finely chopped green onions to the mixture of eggs, cheese and butter;
- season with salt and pepper.
Now you can start forming cutlets.
Flatten the meatballs a little, put a tablespoon of the filling in the very middle and connect the edges. Having formed round cutlets from turkey meat, roll in flour or breadcrumbs and fry in oil.
If the hostess uses rusks for frying, then after cooking they can be slightly peeled to remove excess fat from frying.
The melted butter and cheese will add juiciness and unusual flavor to the dish.
For those who like to tinker a little, you can make turkey cutlets stuffed in batter. Instead of flour and crackers, use a batter made from flour, eggs and water.
