Minced Turkey Cutlets

And today for lunch we have juicy, fragrant turkey cutlets with a delicate filling.

Ingredients

For minced meat:

Turkey fillet
Brisket (boiled-smoked)
Eggs (2 yolks)
Onion
Salt
Pepper mix
Shambhala ground (fenugreek)
Vegetable oil (for frying)

For a lezon:

Eggs (3 whites and 1 yolk)
For filling:
Butter
Brienza
Parsley
Dill greens
Garlic
Lemon juice
Pepper
Salt

For crackers:

Baton (or baguette)

Directions

The best place to start is with crackers. Purchased “bread crumbs”, this time we will leave aside. Take a sliced loaf, or better yet, a baguette and cut into slices. Place the slices on a baking sheet and place the baking sheet in the oven. Set the regulator to 150 degrees and the timer to 20 minutes. After 20 minutes, move the regulator to 50 degrees and the timer to 30 minutes. As soon as the crackers are ready, use a device, popularly called a mortar, to grind dry slices of bread.
Now it’s time to start making the filling for cutlets.
To do this, you can take a handful of parsley leaves, dill, a couple of cloves of garlic, add coarse salt and grind it all in a blender. Or you can chop it by hand with a knife. Then mix herbs with softened butter, pepper and add lemon juice to taste. You can also add feta cheese to the filling, which I did. Beat the resulting mass well with a fork so that it becomes homogeneous. Next, form the filling in a manner on the pieces of cling film. Roll the foil tightly and put it in the freezer.
Since I dislike the meat grinder for various reasons, I chopped the minced meat with a hatchet.
I took out a boiled-smoked brisket from strategic stocks and chopped it too.
Finely chopped the onions and beat them well with a wooden pusher so that the onions let the juice out.
I put the minced meat in a bowl. Added salt, freshly ground pepper mixture, a couple of egg yolks.
I thoroughly kneaded the minced meat with my hands, beating it periodically on the table. He covered the bowl with minced meat with foil and put it in the refrigerator for half an hour.
Prepared ice cream by beating one whole egg and whites from two eggs leftover after cooking minced meat. I put a plate of crushed breadcrumbs nearby. I formed balls from minced meat, a little smaller than a tennis ball. I cut the filling with a knife. It is important to prepare everything in advance and conveniently place it on the work surface, so that later you can easily sculpt cutlets and not be distracted, knocking down the process.
With a wet hand, he took the minced meat blanks and, having flattened it on the palm, pressed a piece of the filling into the center.
He folded the edges of the minced meat and, covering them, formed cutlets of an elongated shape, squeezing and smoothing the minced meat along the entire length.
Formed cutlet, dipped in ice cream, brushing the excess back into the bowl.
Roll in breadcrumbs, and then – again in ice cream and again roll in breadcrumbs.
I did the same with all the other cutlets, according to the worked-out scheme.
He fried cutlets in deep fat, in a well-heated frying pan, over medium heat. Fried from all sides. Not until fully cooked, but only until a beautiful golden crust is formed. And they will not have time to readiness in such a short period of time.
I put the fried cutlets in a brazier and sent them to an oven preheated to 180 degrees for 15 minutes, covered with foil.
Served cutlets with mashed potatoes, fresh cucumbers, and tomatoes.

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