Turkey mince cutlets: light, juicy, not dry
Turkey mince has one flaw: turkey is lean and easy to dry out. This recipe prevents it: a roll soaked in milk, onion grated rather than chopped so it gives its juice to the mixture, and frying finished under a lid. Eight cutlets that children eat without complaint and adults take two of.
Your own work in that: 30 min.
- Roll soaking 10 min
- Mixture and shaping 10 min
- Frying 20 min
Step by step
0 / 6 done
Soak the roll
Crumble the roll into a bowl, pour over the milk and leave 10 minutes, until completely soft. Squeeze lightly, only so it doesn't drip; moisture in the roll is moisture in the cutlet.
Ingredients: 600 g minced turkey · 1 pcs stale white roll · 100 ml milk · 1 pcs onion · 1 pcs egg · 1 clove garlic · ½ bunch flat-leaf parsley · 1 tsp salt · ½ tsp black pepper
A soft roll, lightly squeezed
Work the mixture
Grate the onion coarsely (don't chop: grated onion gives its juice to the mixture and doesn't crunch in the cutlet). Mix the meat with the roll, onion, egg, crushed garlic, chopped parsley, salt and pepper. Knead by hand 2 minutes, until uniform and slightly sticky.
TipMinced turkey is paler and wetter than pork, so the mixture seems loose. Don't add breadcrumbs to it: the cutlets would turn dense. If it really won't hold, chill it 15 minutes.
Grated onion, a uniform mixture
Shape and coat
With wet hands shape 8 oval cutlets 2 cm thick; thicker ones stay juicy more easily than thin. Coat in breadcrumbs, pressing them on.
Ingredients: 80 g breadcrumbs · 5 tbsp oil
Eight cutlets, 2 cm, in crumbs
Fry until golden
Heat the oil in a large pan over medium heat. Fry the cutlets 4 minutes on one side until golden, turn and fry 4 minutes on the other. Don't crowd them: if the pan is small, fry in two batches (finish each under the lid as below).
Four minutes a side, no crowding
Finish under a lid
Lower the heat, cover the pan and cook another 3 minutes. Steam under the lid finishes the centre without drying the outside. A done cutlet is 74 °C inside, and the juices run clear, not pink, when pierced.
TipTurkey must be cooked through: 74 °C in the centre is the minimum, but don't go far past it, because every extra minute dries the cutlet. A probe thermometer solves the problem once and for all.
Three minutes under the lid, 74 °C inside
Serve
With mashed potatoes and carrot salad or cucumber salad. Cold cutlets are great in a sandwich; reheat covered with a spoon of water, not in a dry pan.
Mash, salad, a juicy centre
Before you start
Oven-baked, lighter
Without the coating, on a lined tray brushed with oil: 200 °C, 20 minutes, turned halfway. Less fat, less smell in the kitchen, the same juiciness thanks to the roll inside.
With hidden vegetables
Grated zucchini (squeezed) or carrot, 150 g into the mixture: more juice, and vegetables for children that they can't see.
They fall apart in the pan
Mixture not worked enough, or turned too early. Knead the full 2 minutes and turn only when the underside is golden and releases from the pan by itself.
Nutrition
per 100 gStep photos are computer-generated from the recipe.
