Cutlet from a garnished turkey from vegetables – very tasty dish with low caloric content. Therefore the people watching the weight can use it safely in dietary food.
Products necessary for preparation of a dish
Meat of a turkey has improbable tenderness and juiciness therefore the cutlet prepared from it is considered one of the most tasty dishes. Nevertheless recipe cutlet from a turkey is rather simple and it can prepare it even for the beginning culinary specialist.
Preparation of 5 portions of a dish will require the following ingredients: cutlets from meat of a turkey or 1 kg of fillet, a black sprinkling pepper, a desi, salt to taste, lemon juice, vegetable oil, fresh greens of parsley.
In translation from French "cutlet" – a flat steak of rounded shape. If on sale there are no ready cutlets, it is possible to make them independently, using fillet of a turkey. Meat is cut equal pieces across fibers. The recommended thickness of pieces – 1.5 cm. It is desirable to beat off meat, previously having wrapped up in a polyethylene film that small pieces didn't scatter on all kitchen.
Preparation of a cutlet from a turkey
It is possible to salt and pepper cutlets to or after hurling back. To taste it is possible to add to salt and pepper other favourite spices, for example, sweet ground paprika. It is possible to rub meat pieces with the crushed garlic. The main mistake which is made by the beginning culinary specialists, rolling of cutlets in bread crumbs or flour. This dish is cooked without use of a boning. The cutlet is a well-done steak. Otherwise not the cutlet from a turkey, and schnitzel will turn out. In a frying pan heat vegetable oil. Cutlets are fried on both sides before formation of a ruddy crust. That meat was fried thoroughly evenly, it is necessary to reduce fire and to take cutlets under a cover within 1-2 minutes. If preference is given to soft meat, you shouldn't lead up cutlets until ready in a frying pan. After receiving a ruddy crust they are shifted to a plate. In a deep frying pan or a stewpan pour approximately a half-glass of boiled water and add to it vegetable oil in which cutlets were fried, it is a little desi, small chopped greens of parsley and the juice which is wrung out from a lemon half. Sauce is brought to the boil and shift in it the fried cutlets. It is necessary to stew meat no more than 2 minutes. In this case the dish will turn out rather soft. Give cutlets to a table, having decorated with fresh greens and thin circles of a lemon. Excellent addition to a dish – boiled potatoes or stewed vegetables.