Turkey Cutlets with Curd Filling
by Editorial Staff
Ruddy cutlets from turkey fillets are not only tasty and tender but also healthy. The zest of these turkey cutlets is the cottage cheese filling with parsley, which gives them juiciness and a delicate aroma.
Cook: 1 hour
Servings: 3
Ingredients
- Turkey fillet – 500 g
- Cottage cheese – 180 g
- White bread – 100 g
- Milk – 120 ml
- Egg – 1 pc.
- Fresh parsley – 0.3 bunch
- Bulb onions – 1 pc.
- Bread crumbs – 50 g
- Sunflower oil – for frying
- Salt to taste
- Ground black pepper – to taste
Directions
- Cut the turkey fillet into medium-sized pieces.
- Grind the turkey fillet with a meat grinder.
- Soak white bread in milk.
- Squeeze the bread out of the milk lightly and pass through a meat grinder into a bowl of minced meat.
- Peel the onion and cut into small cubes.
- Add the onion to the minced meat bowl. Beat an egg here, add salt and black pepper.
- Knead the minced meat so that all its components are evenly distributed among themselves.
- Rinse the parsley, dry, chop.
- Add parsley to a bowl of cottage cheese, add salt and black pepper.
- Toss the curd and parsley.
- Form the patties. To do this, take a piece of minced meat and shape it into a flat cake.
- Place some of the curd filling in the center of the cake.
- Gather the edges of the minced meat around the filling and mold so that you get around, slightly flattened cutlet with the filling inside.
- Dip the cutlet in breadcrumbs.
- Form the patties with the remaining minced meat and filling in the same way. In total, 7 rather large cutlets are obtained.
- Heat the sunflower oil in a skillet. Put cutlets in butter and fry on one side over low heat for 5-7 minutes. Then turn the cutlets over and fry over medium heat until golden brown and cooked through.
- Turkey cutlets with cottage cheese and parsley are ready. Serve hot with any side dish. Enjoy your meal!
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