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

Summary

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)

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Instructions

1. Mince the turkey fillet finely using a meat grinder, food processor, or by chopping with a sharp knife.
2. Finely chop the boiled-smoked brisket.
3. Finely chop the onion and beat well with a wooden spoon until it releases its juice.
4. In a bowl, combine the minced turkey, chopped brisket, chopped onion, salt, pepper mix, fenugreek, and 2 egg yolks.
5. Mix thoroughly by hand, periodically beating the mixture against the bottom of the bowl to develop structure and bind ingredients. Cover and refrigerate for 30 minutes.
6. Form the chilled mixture into oval-shaped cutlets roughly the size of your palm.
7. Heat the vegetable oil in a large frying pan over medium heat for 2-3 minutes until hot.
8. Carefully place the cutlets in the hot oil and fry for 3-4 minutes on the first side until golden-brown.
9. Flip each cutlet and fry the second side for 3-4 minutes until golden-brown and cooked through.
10. Remove from pan and drain on paper towels for 1-2 minutes.
11. Serve hot with mashed potatoes, fresh cucumber slices, and fresh tomato slices.