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Turkey cutlets with semolina

1896

Kitchen Eastern European

Calorie content 190.9 kcal

Portions 12 port.

Cooking time 90 minutes

Proteins * 10.8 g

Fats * 9.7 g

Carbohydrates* 22.2 g

Content

The use of semolina in the preparation of turkey cutlets makes the finished dish denser and at the same time more tender. The taste of such cutlets is special. Soft and juicy cutlets will not leave anyone indifferent! This recipe describes all the subtleties of cooking turkey cutlets with semolina, try it!

Ingredients

Turkey fillet 1 kg Egg 3 pcs. Semolina 7 tbsp Onion 2 pcs. Garlic 3 - 5 teeth. Wheat flour 4 tablespoons Ground black pepper taste Salt taste Vegetable oil for frying

Cooking process

Drive eggs into a container, add semolina to them, mix everything thoroughly. Leave the resulting mass for 30 minutes.

Scroll the turkey fillet with the peeled garlic and onions through a meat grinder. If you want to get a more homogeneous and tender minced meat, you can pass it through the meat grinder again. After that, salt and pepper the resulting minced meat, mix. If you have prepared turkey ground meat, you can use it.

Next, you need to combine the minced meat and the egg-semolina mixture. Knead the minced meat with your hands for 5-7 minutes.

The next step is to heat a frying pan with vegetable oil, form cutlets from minced meat, roll them in wheat flour, put on the heated surface of the frying pan.