Traditional recipes

Turkey schnitzel

Turkey schnitzel

I'm sure everyone likes snails and you know how they are made, but I complete my list of recipes, with this version of turkey breast with mustard, for those who have never cooked :).

  • a piece of turkey breast (I had about 750 gr and I got 20 slices, some bigger, some smaller)
  • 2 eggs
  • 2-3 teaspoons of horseradish mustard
  • salt and pepper
  • flour (in a plate, to roll the slices of meat)
  • frying oil

Servings: 20

Preparation time: less than 60 minutes

RECIPE PREPARATION Turkey snitel:

We cut the turkey breast into slices that we lightly beat with a meat hammer.

Salt and pepper each slice of meat.

In a plate, beat the eggs with a fork and then add the mustard and mix.

In another plate we put flour.

We put the slices of meat first through the flour and then through the egg with mustard and fry them in hot oil, on both sides.

Serve the turkey slices with sauteed vegetables.


Snitel turkey breast tenderized with mustard

Preparation of snails:
We slice the turkey breast and beat the slices obtained with the whisk between the bags so that they are not too thin. Grease the chest slices with mustard on both sides, cover everything with a bag and put them in the cold until the next day.
The next day, season them with salt and white pepper, put them in flour and egg and fry them in hot oil. They can also be given in breadcrumbs if someone prefers them with breadcrumbs.


Potato garnish:
Peel the potatoes, wash them, cut them into slices and boil them in salted water. After they have boiled, crush them, mix them with 1 ls frame and a little warm milk until they reach the consistency of a puree.
Finely chop an onion, crush 3 cloves of garlic. Heat 1 tablespoon of the frame and cook the onion and garlic on it. Add to the puree and mix well. You get a delicious puree, more special.

This potato recipe appeared on a TV show. At first I found the combination of mashed potatoes with onion and garlic strange, but it's bestial.


Turkey borscht

Turkey borscht with homemade noodles and fresh vegetables.

It is a light, sour soup with many vegetables and tender, extremely fragrant meat.

Consume it with confidence in any day or season :)

Information

ingredients: turkey pulp, tomatoes, onions, carrots, celery, potatoes, red peppers, borscht, salt, pepper, larch, flour, egg.

Allergens: egg, gluten, celery.

After opening, consume within a maximum of 48 hours.

Storage temperature 0-4 ° C.

Producer 2CHEFS

About Chef Nico Lontraș I write many culinary blogs, I also talk to television reporters, and my colleagues. All the best. Defining for him is the relationship he has with food, with good ingredients, with culinary perfection. He has spent 22 years in restaurants in Northern Europe (Ireland, Norway, Estonia), where he opened several restaurants and won several medals in international competitions in Gastronomy. Also, almost all the restaurants where he worked were in a fine dining system, which propelled him a lot in knowing this select type of cuisine. For this reason, Chef Nico Lontraș has decided to dedicate himself to the “reinterpretation” of Romanian cuisine and is currently known for this direction that he proposes and practices.

Chef Johnny Shusala he is a chef with over 20 years of experience in the kitchen, during which time he has been with great Chefs such as Jamie Oliver or Gordon Ramsey, in the restaurants where he worked as an employee. Johnny is passionate, ambitious and dedicated, with a strong desire to cook, to put his soul on the plate and to make the most of his passion and talent. He opened several successful restaurants in Bucharest such as OSHO, La Bonne Bouche, Casino Metropolis, Restaurant La Provence.


The secrets of turkey breast breaded with sesame

I like to eat, I really consider myself a little gourmet because I like to try all kinds of dishes. This pleasure made me cook, because a good chef with 10 lei ingredients makes a better meal than an ignorant one with 100 lei ingredients.

Most when I hear the word "gourmet" think of an obese as big as the house (Jaba The Hutt), just as when I hear of sommelier they think of drunks, completely wrong, I assure you that a true gourmet eats very healthy and balanced and they are unlikely to be obese.
Each of you when you cook new recipes search Google for that recipe.
There are at least 4 types of such chefs:
1. Those who follow exactly the recipe chosen from 5-10 recipes
2. That respects 80% -90% of the basic recipe and more "improves" here and there with ideas from other recipes
3. Those who make an arithmetic mean with what they like from 5-10 recipes
4. Those who do not take any of them into account and do as they please as if they had not read any of them

Usually, I alternate between typology 2 and 3, today I chose the 2nd way of cooking, I chose the basic Jewish recipe (http://www.cevabun.ro/snitel-de-curcan/) to which I made some improvements.

Here are the little secrets:
& # 8211 BIO turkey breast (from the country, from the yard, not from the supermarket)
& # 8211 When the schnitzel is beaten, it is good to beat it in a foil, plastic bag, it will be much juicier
& # 8211 Chosen pepper: mosaic, (there are many people who do not know what is the difference between white, black, green, red pepper)
& # 8211 Himalayan salt (here's why), there are some who spend 200-300 RON on going out to the club but are stingy to give 5 lei extra for a quality salt
& # 8211 I put the beaten schnitzels, given by grated lemon peel to marinate in the juice of two squeezed lemons, I left it like this for 2 hours because I didn't want it to be too sour
& # 8211 Duck eggs (BIO)
& # 8211 I fried the duck bread in the fat
& # 8211 Such a good food would be ridiculous not to be served without a single glass of quality ROSE wine (for today Cricova)


Light recipes: Crusted turkey snitel

A recipe for turkey schnitzel with salt, vinegar, flour, pepper, eggs, sour cream, breadcrumbs, garlic, parsley and butter.

Ingredient:

  • 400 g late pasta
  • salt
  • 4 slices of turkey breast (150 g)
  • 1 tablespoon vinegar
  • 50 g flour
  • pepper
  • 2 eggs
  • 2 tablespoons sour cream
  • 100 g breadcrumbs
  • 2 tablespoons oil
  • 1 clove of garlic
  • 1 bunch parsley
  • 1 tablespoon butter

Method of preparation:

Boil the pasta in salted water according to the instructions on the package. Sprinkle the turkey meat with a little vinegar and beat. Mix the flour with the salt and pepper. Beat the egg with the cream. First, pass the schnitzels through the flour, then through the beaten egg, and finally through the breadcrumbs.

Fry them in hot oil in a pan for about 4 minutes on each side. At the end, drain them on: a paper towel. 3 Peel the garlic, then pick the parsley. Finely chop them both.

Drain the pasta. Melt the butter in a pan and fry the garlic there. Add the drained pasta, then the parsley. Salt everything and pepper. Serve the pasta with the schnitzels and garnish as desired, possibly with lemon slices.


Elena Lasconi's recipe: Turkey schnitzel with new potatoes and wonder salsa

The schnitzel with potato garnish is my daughter Oana's favorite food. But if I look around I realize that Oana is no exception. Most children love this dish. But, unfortunately, most children do not touch vegetables, salads. Here's what idea I had (which worked great for my daughter and a lot of kids): salsa.

I started with potatoes. I washed them well (with a special vegetable cleaning brush - it also works well with a nail brush that you can use exclusively for washing vegetables). I boiled them whole (on low heat) in salted water. I drained them and let them dry. Then I left some (the little ones) whole and cut others. I prepared a tray in which I put the potatoes sprinkled with a little sunflower oil. I left them in the oven (at 200 degrees) until they caught the crust. Then I took them out in a bowl where I put a few strips of absorbent paper (paper towels) to remove excess oil. I adjusted the salt and sprinkled dill and green parsley on top (finely chopped).

I cut the turkey breast thin (I didn't beat them), I seasoned it with salt and pepper. I gave it flour, egg and breadcrumbs. I fried them in sunflower oil. Then I put them on a tray with absorbent paper to remove excess oil.

Ingredients for 8 servings:

New baked potatoes with greens

oil (about 3-4 tablespoons)

Wonderful salsa

1 small bunch of green coriander

You can find more on www.elenalasconi.ro!

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Turkey schnitzel with crispy crust

Another version of schnitzel crust. Good, good snails, especially if they are made of turkey breast.

  • 400g turkey breast (chicken breast)
  • 2 eggs
  • salt, pepper, paprika, garlic powder
  • flour
  • cornflakes
  • oil

We cut the chest into slices which we then beat between 2 nylon sheets so that they do not crush, then we season them with salt, pepper, paprika and garlic powder and we pass them through flour, beaten egg, cornflakes.

I crushed the flakes a little but you can leave them whole.

Fry the snails in an oil bath until they brown nicely on one side and on the other. We take them out on an absorbent napkin, eat some hot ones and then we think about whether to make the garnish or not :).

You can use turkey breast, chicken breast or pork tenderloin instead.

You can cut the meat into strips the thickness of a finger to get another look that children love so much.

And the version with chicken breast cut into strips

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Beat the breast like a snail (be careful, you don't want to break it, put a plastic wrap over it) and grease it with a little butter. Sprinkle salt and pepper over the butter and spread a few basil leaves over it.

Cut the mushrooms into large cubes (use frozen mushrooms, they can be found in the supermarket), put them in a pan with a little Unisol and sauté them for a minute and a half. Sprinkle salt and pepper over them. Place the mushrooms over the turkey breast and roll tightly.

Then roll the chest in plastic wrap and put it in a tray with drain holes, if you have an oven that has a steam cooking function. Set the temperature to 100 degrees Celsius and the time to 30 minutes. If you do not have such an oven, wrap the turkey roll in plastic wrap and then in aluminum foil and leave it in a pot where the water boils over low heat for another 30 minutes.

After baking the roll, remove the foil from it and let it cool.

For a truly spectacular presentation, brown it in a butter mixture with Unisol, in which you put a few sprigs of thyme - it will give it a fresh and appetizing look.


Beat the breast like a snail (be careful, you don't want to break it, put a plastic wrap over it) and grease it with a little butter. Sprinkle salt and pepper over the butter and spread a few basil leaves over it.

Cut the mushrooms into large cubes (use frozen mushrooms, they can be found in the supermarket), put them in a pan with a little Unisol and sauté them for a minute and a half. Sprinkle salt and pepper over them. Place the mushrooms over the turkey breast and roll tightly.

Then roll the chest in plastic wrap and put it in a tray with drain holes, if you have an oven that has a steam cooking function. Set the temperature to 100 degrees Celsius and the time to 30 minutes. If you do not have such an oven, wrap the turkey roll in plastic wrap and then in aluminum foil and leave it in a pot where the water boils over low heat for another 30 minutes.

After baking the roll, remove the foil from it and let it cool.

For a truly spectacular presentation, brown it in a butter mixture with Unisol, in which you put a few sprigs of thyme - it will give it a fresh and appetizing look.


Beat the breast like a snail (be careful, you don't want to break it, put a plastic wrap over it) and grease it with a little butter. Sprinkle salt and pepper over the butter and spread a few basil leaves over it.

Cut the mushrooms into large cubes (use frozen mushrooms, they can be found in the supermarket), put them in a pan with a little Unisol and sauté them for a minute and a half. Sprinkle salt and pepper over them. Place the mushrooms over the turkey breast and roll tightly.

Then roll the chest in plastic wrap and put it in a tray with drain holes, if you have an oven that has a steam cooking function. Set the temperature to 100 degrees Celsius and the time to 30 minutes. If you do not have such an oven, wrap the turkey roll in plastic wrap and then in aluminum foil and leave it in a pot where the water boils over low heat for another 30 minutes.

After baking the roll, remove the foil from it and let it cool.

For a truly spectacular presentation, brown it in a butter mixture with Unisol, in which you put a few sprigs of thyme - it will give it a fresh and appetizing look.


  • 500 g turkey breast
  • 1 or
  • 50 ml drink
  • 100 g flour
  • 100 g cornflakes
  • salt
  • pepper
  • frying oil
  1. Cut the turkey breast into thin slices depending on how thick we want the schnitzel to come out.
  2. They are lightly smoothed with a hammer, seasoned with salt and pepper to taste, then left in the fridge for about 20 minutes to set.
  3. Meanwhile, beat the egg, add salt and pepper to taste, two tablespoons of flour and mix well until a smooth dough is formed.
  4. Add beer over it and thin it to the consistency of a pancake batter.
  5. Place the rest of the flour in a bowl, and in another bowl put the slightly crushed cornflakes.
  6. Pass the slices of turkey breast through the flour, then through the pancake dough, and finally through the cornflakes, taking care to catch a thick layer of cornflakes to form a crispy crust.
  7. Brown in hot oil on both sides, and serve immediately with various garnishes, according to preference and taste.

Similar recipes

2 Trackbacks / Pingbacks

Leave a Reply Cancel reply

Search for recipes & # 8230

Like us!

Cake recipes

We all like sweets, desserts and especially cakes so every time we try to find a recipe for & hellip Read more… & rarr

What could you prepare as a dessert on a June weekend, something light but tasty and fragrant and & hellip Read more… & rarr

One of the simplest recipes with which you will make the best impression both in front of the guests and & hellip Read more… & rarr

Because it's strawberry season and from these you can prepare a multitude of recipes, I thought I'd make & hellip Read more… & rarr

Soft chocolate muffins inside - this recipe is not for diabetics! I don't want to upset anyone but & hellip Read more… & rarr


Video: MeatEater Recipe: Wild Turkey Piccata (January 2022).