Cutlets from turkey to steamed in a multivariate
Steam cutlets from turkey in the multivark are not only delicious, but also useful!
Turkey fillet – 350 g
Egg of chicken – 1 pc.
Onion – 0.5 pcs.
Parsley – 10 g (4-5 stems)
Salt and pepper – to taste
- 89 kCal
- 30 min.
- 20 minutes.
Cutlets from turkey to steamed in a multivark – a useful meat dish, which can be served to any side dish and with different sauces. Even the children will eat cutlets with pleasure, and you will be assured of the quality of food, because it will be created by you personally. No extra ingredients in mincemeat are needed, minimum of products and maximum benefit. But if you like carrots or Bulgarian peppers, you can also pass such cleaned and washed vegetables through a meat grinder, adding to minced meat. Instead of greenery of parsley it is permissible to use fresh dill, cauliflower celery, etc.
Chicken egg in the mince is added necessarily, so that the blanks do not fall apart during the heat treatment. If a chicken egg is not available, it can be replaced with 2-3 quail eggs.
Prepare the necessary ingredients.
Rinse the turkey fillets thoroughly, cut off the film and veins from it. Peel the onion, rinse and cut half the vegetable into pieces. Cut the fillets into medium pieces.
Pass both cuts through the meat grinder, turning them into minced meat.
Stuff in chicken egg or quail eggs, salt, pepper to taste and mix.
Rinse fresh greens, chop it and add to ground meat. Once again, mix everything thoroughly.
Wet palms form a stuffing rounded billets and put on a pallet for cooking on steam.
Activate the multi-bar display mode “Steam” for 30 minutes, pour water into the bowl. Cook the cutlets from turkey for a couple in the multivark until the signal.
Then put them on the dish. To the table, serve warm with the sauce or the garnish you selected: porridge, mashed potatoes, vegetables.
Pleasant to you!