There are many different ways to make cutlets. Some people make mincemeat from several kinds of meat and add fat, some give up onions and bread, some put crushed ice in the mincemeat for juiciness. There are many different recipes – they are united not only by originality, but also by the final good result. The
first cutlets did not correlate in any way with modern recipes. The fact is that the French cutlet is a rib on the bone. Nowadays, the ways of cooking cutlets have changed. Although in France they still prepare a cutlet according to the traditional recipe.
Let’s tell you how to cook juicy familiar to us turkey cutlets.
Ingredients for turkey cutlets:
- Turkey – 1,5 kg;
- Bread – 200 g;
- Milk – 250 g;
- Butter – 100 g;
- Salt – 20 g;
- Ground black pepper – 3 g;
- Nutmeg – 1 g;
- Garlic – 20 g.
Preparation of turkey cutlets:
Cut the crusts off the bread and soak in milk. Cut turkey into small plates, leave the skin as desired.
In a meat grinder chop the turkey along with squeezed from milk bread. Add butter to the stuffing and bread, mix and chop again. Season
the stuffing with salt, black pepper and nutmeg
.
Press garlic cloves through the press and add to the mince, mix the ingredients.
Cover the mince
with cling
film and leave in the fridge for half an hour.
Form the cold mince into cutlets, put them on a
baking
tray with parchment greased with vegetable oil.
Bake the cutlets for 5-10 minutes at 200 degrees, then reduce the temperature to 160 degrees. Periodically pour the cutlets with melted fat, bake for 20 minutes.
Again pour fat on cutlets and cook for the last 10 minutes at 210-250 degrees.
You get juicy turkey cutlets. At the same time, you do not need to add egg to the stuffing, as it will make chicken meat cutlets coarser.
