Turkey Cutlets

Turkey Cutlets

Nutritionists advise including poultry dishes in the diet. They do not have a high calorie content, but their nutritional value is beyond doubt. Turkey cutlets are able to replace meat, making them a competition in taste and benefit to the body. Beginning cooks are afraid to do them for one reason: turkey fillet does not contain a large amount of fat, products made from it are not always succulent. The anxiety is in vain: subject to the rules of cooking products made from ground beef, they will come out no less tender and pleasant to the taste than those made from beef and pork.

Cooking Features

The process of cooking turkey cutlets resembles the preparation of ordinary meat cutlets. First, the meat is scrolled through a meat grinder, then mixed with egg, salt, spices, and other ingredients. Cutlets are formed from the resulting mixture, breaded in breadcrumbs, fried on both sides in boiling oil. However, the process of cooking turkey cutlets has its own characteristics, which are desirable to take into account.

  • The stores sell ready-made turkey meat, but it can be made from different parts of the bird, it can come across cartilage, leather. It does not make it healthier and tastier. It is better to cook the stuffing yourself, then you can be sure of its quality.
  • By freezing and thawing meat, it is possible to disrupt its structure, due to which it will become hard and dry. Get on the patties better chilled product. If your turkey is frozen, wait until it thaws in the fridge. Eliminating the temperature drop, you keep juicy turkey meat.
  • If there are no small children or elderly people in the family, you should not chop the fillets for stuffing too hard, rolling it through a grid with large holes or chopping it into small pieces using a heavy knife or culinary hatchet. Cutlets from such stuffing are more succulent. If you want them to be softer and more tender, the fillet must be minced twice, a second time using a nozzle with a smaller mesh
  • The inclusion of vegetables in the mince will make the dish more juicy. Vegetables will give it an extra touch.
  • In order for the cutlets to keep their shape better, eggs, semolina, flour, breadcrumbs are added to the mince.
  • By kneading the stuffing with your hands, you can make it more dense and viscous.
  • In order to make the cutlets easier, it is recommended to cool the stuffing, wet hands in cold water.
  • In a pan, turkey cutlets are cooked for 15-20 minutes. First, they are fried for 5 minutes on each side until crusting, then steamed on low heat, adding a little water, broth or sauce. In the oven, minced turkey meatballs bake for 30 minutes. Steaming time is 30-40 minutes, depending on their size.
  • Before cooking the burgers in the oven or in the pan, they should be breaded. To do this, use crackers, flour, oatmeal, semolina, ground into powder bran.

The process of making cutlets may have additional features depending on the specific recipe.

The classic recipe for turkey meatballs


  • turkey fillet - 0, 7 kg;
  • onions - 0, 3 kg;
  • garlic - 5 cloves;
  • chicken egg - 1 pc .;
  • dried pulp long loaf - 100 g;
  • milk - 100 ml;
  • fresh greens (optional) - to taste;
  • salt, spices - to taste;
  • vegetable oil - how much will leave;
  • breadcrumbs - how much will go.

Method of preparation:

  • Wash the turkey fillets, pat dry with napkins, cut into chunks and scroll through a meat grinder.
  • Pour warm milk over bread, leave for 10 minutes.
  • Peel the onion, cut it into several pieces, rotate through a meat grinder, mix with turkey minced meat.
  • Squeeze the bread, chop it in the same way as the other ingredients, combine with them.
  • Add finely chopped greens, a raw egg, garlic passed through a press. Season and salt.
  • Mix well, then knead the minced meat with your hands and beat it on the bowl. Clean for 20-30 minutes in the refrigerator.
  • While wetting your hands with cold water, make patties of minced meat, roll them in breadcrumbs.
  • Heat the oil in a pan, dip the cutlets in it, leaving a small distance between the products.
  • Fry for 5 minutes over medium heat, turn over, fry for another 5 minutes.
  • Turn the patties over again, add a quarter cup of water or broth to the pan. Reduce heat, cover the pan with a lid. Simmer turkey cutlets on low heat for 7-8 minutes.

The classic recipe allows cooking of steamed burgers or in an oven. They are combined with any side dish. People who adhere to a healthy diet prefer vegetable stew, buckwheat, and beans. Children like meatballs with mashed potatoes. You can add them with rice, pasta.

A simple recipe for turkey meatballs


  • turkey fillet - 0, 6 kg;
  • onions - 0, 2 kg;
  • yogurt or sour cream - 50 ml;
  • flour - 40 g;
  • chicken egg - 2 pcs .;
  • salt, pepper - to taste;
  • breadcrumbs, vegetable oil - how much will go.

Method of preparation:

  • Turkey fillet, washed and dried with a towel, cut into layers, beat off, finely chop with a knife.
  • Remove the husks from the bulbs and cut them into small pieces.
  • Mix the poultry meat with onions, add a raw egg, mix.
  • Add sour cream or yogurt, pepper and salt, mix again.
  • Enter the flour and knead the mince with your hands, cool it.
  • Blind small cutlets, roll them in a beaten egg, breaded in breadcrumbs and fry in a heated frying pan in a large amount of butter.
  • Put on a napkin so that it absorbs excess fat, and serve it to the table.

This recipe allows you to fry turkey patties when the house has no kitchen appliances. They are nourishing, juicy in taste.

Turkey cutlets with semolina and mushrooms


  • turkey fillet - 1 kg;
  • semolina - 180 g;
  • cream - 50-100 ml;
  • onions - 100 g;
  • fresh champignons - 0, 2 kg;
  • butter - 100 g;
  • vegetable oil - how much will leave;
  • salt, spices - to taste.

Method of preparation:

  • Turn the turkey fillets into mince with a meat grinder.
  • Wash the mushrooms, dry them with a napkin, cut into several pieces. Small copies can be left whole.
  • Peel the onions, cut into chunks of medium size.
  • Mushrooms with onions mince without mixing with minced meat.
  • In a frying pan, melt butter, fry the mushrooms in it. You need to fry for 6-8 minutes, stirring occasionally.
  • Add half of the semolina mentioned in the recipe to the mince, stir and leave for 10 minutes.
  • Add mushrooms to the mince, mix well.
  • Add salt, spices, cream. Adjust their number by eye, assessing the density of minced meat.
  • Make patties from mincemeat; breach them in the remaining semolina.
  • Fry the patties in vegetable oil or bake in the oven, spread out on a greased baking sheet and set the temperature in the oven at 180-200 degrees. You need to cook for half an hour. 15 minutes before the readiness can be sprinkled with grated cheese, then the burgers will be even more appetizing.

The turkey cutlets made according to this recipe are worthy of a festive table: they look beautiful, smell seductively, have a unique taste.

Turkey cutlets are suitable for dietetic food, but those who do not follow the diet are happy to eat them. Even an inexperienced cook will be able to cook them.

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