The advantage and taste of the turkey fillet stimulates the search for more and more interesting cooking recipes from this valuable meat. Know-how in this product mistresses are increasingly trying to replace them with the usual chicken fillet, because its texture is more juicy, and the properties are more dietetic. So what can you cook from turkey fillet?
The first on the list as the most delicious and at the same time, more permitting to preserve the juiciness of meat, will be recipes of dishes from turkey fillet in the oven. This method of cooking is most suitable for obtaining whole baked pieces of turkey, possibly pre-marinated or simply seasoned with spices. They are best prepared in foil or sleeve. Also, as an option, you can bake a bird with potatoes or vegetables. A more original way of cooking turkey fillets in the oven will be considered below in the proposed recipe.
Roll of turkey fillet
Ingredients:
- turkey fillet - 1-1.2 kg;
- champignons fresh - 120 g;
- Bulgarian sweet pepper - 120 g;
- hard cheese - 225 g;
- onion green - 2-3 stems;
- garlic - 4-5 teeth;
- white dry wine - 120 ml;
- mustard - 65 g;
- mayonnaise - 65 g;
- refined vegetable oil - 75 ml;
- basil dried - to taste;
- a mixture of Italian herbs - to taste;
- sesame seed - 25 g;
- a ground mixture of peppers - to taste;
- salt - to taste.
Preparation
To make a roll, we need to cut the dried and dried turkey fillets with a sharp knife, and then unfold the book in such a way that the layer is as large and wider as possible. When this responsible task is completed, we cover the resulting layer with food film and beat it off with a kitchen hammer. Especially do not zealous for this, so as not to make holes. Now we pour off the meat slice, rub it with a ground mixture of peppers, dried basil and mustard and give a little promarinovatsya. At this time, cooked properly and sliced finely mushrooms and garlic fry in a heated frying pan, pre-poured into it a refined oil. On readiness we let the mushroom mass cool down, mix it with grated cheese, peeled and melted chopped Bulgarian pepper and green onions. We put the weight of the ground with a mixture of peppers and salt, stir again and distribute the surface of the marinated slice of meat, not reaching the edges about three centimeters. Fold the product with a roll, pull it down with a string or twine and place it in an oiled form for baking. Fifty milliliters of vegetable oil mixed with wine and mayonnaise, bring to taste salt and pepper, add a mixture of Italian herbs and mix. Fill the resulting sauce with a roll in the form, completely covering its surface and place the dish in a heated to 185 degree oven for an hour and a half. Periodically we water the roll with sauce and juices. If necessary, you can add a little hot water during the baking process. Fifteen minutes before the end of cooking, tear the dish with sesame seeds.
The same dish of turkey fillet can also be prepared in a multivariate, setting the device to "Bake" mode. Time will need about the same, it all depends on the capabilities of your device.
Next, a little about what dishes from turkey fillet can be cooked in a frying pan. A win-win option, of course, will be cutlets from turkey fillet. They are prepared as well as traditional meat. You can make some adjustments by adding a bit of fresh greens to the stuffing. Very tasty if inside each cutlet put on a slice of hard cheese. The juiciness of the dish in this case is easy to maintain, zapanirovav products in the egg mixture and breadcrumbs. Especially delicious from the fillet of turkey chops. We will dwell on them in more detail.
Chops from turkey fillet
Ingredients:
- turkey fillet - 550 g;
- hard cheese - 75 g;
- breadcrumbs;
- vegetable oil, odorless for frying;
For marinade:
- soy sauce - 25 ml;
- balsamic vinegar - 5 ml;
- refined oil - 15 ml;
- spices for poultry - 5 g;
- Italian dry herbs - 5 g;
- crushed garlic - 2 teeth;
- a mixture of peppers freshly ground to taste;
- salt - to taste.
Preparation
Cut the fillets of turkey beat off a little under the film and soak in the marinade, prepared by mixing the ingredients from the list of ingredients. After an hour and a half we pan the slices of the bird in a mixture of breadcrumbs and cheese chips and fry in hot oil on both sides.