Composition / ingredients
Step-by-step cooking
Step 1:
How to make juicy turkey cutlets in a frying pan? Prepare all the necessary ingredients. Milk should be at room temperature, so take it out of the refrigerator in advance. If desired, you can add onion to the cutlets for juiciness. It will need to be cleaned, cut into small cubes and fry in 1 tbsp. l. vegetable oil until golden brown. I don't add onions, but even without it, the cutlets turn out quite juicy and tasty.
Step 2:
Pour semolina into milk and leave to swell for 10 minutes. The cereal will swell and absorb all the moisture.
Step 3:
Put the minced turkey in a bowl, add the swollen semolina, break the egg. Season everything with salt and pepper. If desired, you can add chopped dill or parsley to the cutlets, as well as fried onions.
Step 4:
Knead the minced meat thoroughly with your hands until smooth. Gather the minced meat into a ball several times and beat it forcefully against the bottom of the bowl. This will give the stuffing softness and lightness.
Step 5:
Pour the semolina for breading into a shallow plate. Instead of semolina for breading, you can also use breadcrumbs or a special ready-made breading mixture.
Step 6:
With wet hands, form medium-sized cutlets from minced meat and roll them on all sides in semolina. Cutlets do not have to be rolled in semolina. But thanks to the semolina, a ruddy crispy crust is formed on the cutlets during frying. If you need a softer structure of cutlets, then they do not need to be breaded in anything.
Step 7:
Heat the vegetable oil in a frying pan, put the cutlets and fry over medium heat until golden brown for about 5-7 minutes. Then turn the cutlets to the other side and fry until golden brown.
Step 8:
Then reduce the heat to a minimum, cover the pan with a lid and simmer the cutlets until cooked for about 5-7 minutes more.
Step 9:
Transfer the finished cutlets to a platter and serve them to the table while they are hot. Absolutely any side dish is suitable for cutlets, but it turns out especially tasty with boiled mashed potatoes. Bon appetit!
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
You can check whether the oil has warmed up well enough in a frying pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Semolina - 340 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Turkey stuffing - 161 kcal/100g
