Meat of turkey itself is a dietary and incredibly useful product.
Today we will talk about cutlets from turkey meat and tell about cooking them for a couple. In this way, the use of food is multiplied and allows using it even under the most severe diets.
Steam cutlets from turkey - recipe in multivark
Ingredients:
- turkey fillet - 550 g;
- slices of white bread - 2 pcs .;
- eggs - 2 pieces;
- onion - 75 g;
- milk - 115 ml;
- salt - to taste;
- fresh herbs (optional).
Preparation
As in the classic minced meat for cutlets, we will add white breads to the steam cutlets. We first divide it into pieces and fill it with milk for a while to soak it.
The turkey fillet is washed, dried, cut into small pieces and passed through a meat grinder, setting a fine grate. In the same manner, grind the sodden loaves and peeled and cut onions. We add eggs to the stuffing, add salt and thoroughly mix. If desired, we add minced freshly ground herring to minced meat. We form from the received forcemeat cutlets, we spread them on an oiled lattice for cooking on pair and we maintain a dish in a mode "Steam" within forty minutes.
The same steam cutlets from turkey can be cooked in a double boiler, having sustained them in the device for thirty to forty minutes.
Recipe for cooking steamed chicken from turkey
Ingredients:
- turkey fillet - 550 g;
- slices of white bread - 2 pcs .;
- one large chicken egg;
- onion - 75 g;
- Cheese hard - 175 g;
- milk - 115 ml;
- salt - to taste;
- fresh greens of dill and parsley.
Preparation
Let's start cooking cutlets from turkey with soaking bread. Fill slices with milk and leave for a few minutes. At this time, the turkey fillet is washed, cut into slices and crushed in any convenient way. You can take for this purpose a meat grinder with a fine grate or punch the meat in the bowl of a blender with a "knife" nozzle. In the same way, grind the peeled onions and sodden loaves. Then add to the stuffing egg, melenko chopped fresh greens, podsalivaem and carefully mixed.
From the received forcemeat we form cutlets, in the center of each we place a slice of firm cheese and we put products on a lattice of a double boiler or multivark. We cook the products for a couple of forty-five minutes.