Looking for a new spin on a traditional dish? Check out our quick and easy turkey cutlets recipe A lot fewer calories than traditional variants and great taste. The cutlet is a delicious dish which is very popular in Poland – undoubtedly thanks to its unique taste and how easy it is to make. It is a one-pot dish, after all. The aromatic sauce and exquisitely tender meat go perfectly with potatoes or Silesian dumplings. Most Poles associate cutlets with port or beef, as these are the most popular variants of the dish. However, every fan of poultry will be happy to learn that turkey cutlets can taste just as good. It is a great way to put a new spin on traditional cuisine. Using turkey meat makes the dish more delicate and gives it a more distinct flavour thanks to the use of the right spices and cooking methods. Our recipe focuses on the additions, which make the entire composition stand out more. It should be noted that turkey, unlike beef, adds no colour to the dish, which is why we have chosen ingredients which make the entire mix not only taste better, but look more exciting as well. Turkey cutlets are a perfect choice for a family dinner. Poultry is usually popular with children as well, and we guarantee that the dish you serve the cutlets in will be empty really quickly.
- 1 kg turkey breast + 1 medium-sized turkey leg (optional)
- 3 onions
- 3 garlic cloves
- 1 red bell pepper
- 1 tablespoon tomato paste (as colouring)
- 0.5 l meat and vegetable stock
- 3 bay leaves
- 1 tablespoon sweet paprika
- 1/4 hot paprika
- approx. 100 g butter
- Wash the meat thoroughly in cold water and dry it using a paper towel. If you’ve bought whole breasts, cut them into slices approximately 2 centimetres thick. If the turkey you bought is already sliced, you can start tenderising it. Remember not to make them too thin – the end result should be at least 0.5 cm thick. The next step is to season the meat. Sprinkle it with salt and pepper on all sides and rub it thoroughly with half a clove of garlic. Leave the meat for 5 minutes so that it can absorb the flavours. If you want the sauce to be thick without having to reduce it, you can cover the turkey in a small amount of flour before frying.
- Put 50 g of butter and half a clove of garlic into a pan, remove the garlic immediately after the butter melts. This will infuse the butter with a distinct garlic flavour. Sear every piece of meat on both sides for around a minute. The meat should only become a little brown, do not fry it all the way through. Turkey legs should remain in the pan for between 5 and 8 minutes. This step can be skipped, but it makes the sauce taste stronger and meatier.
- Dice the onions, bell pepper and garlic. Turkey cutlets are best made in a roasting pan or a large pot. Melt 50 grams of butter over low heat and put in the onions and pepper. After 3 minutes, add the garlic, as well as the hot and sweet paprika powder.
- Afterwards, add the seared turkey slices and leg, before pouring in the stock and adding the allspice, bay leaves and tomato paste. Cover with a lid and cook over low heat.
- The dish must be covered with a lid for around 30 minutes to make the meat tender. Afterwards, cook on very low heat for 10 minutes with the lid off. This will reduce the sauce, making it thicker. This step can be skipped if you previously covered the turkey in flour.
If you want the sauce to be more creamy, you can add 2 tablespoons of 18% or 36% fat cream. The cutlets are best served with potatoes, kasha or Silesian dumplings. Bon appetit!