Young Turkey Cutlets
Tender minced meat from a young turkey is transformed into savory cutlets seasoned with fresh ginger, onions, and aromatic spices. These traditional Parsi cutlets are coated in beaten egg and breadcrumbs, then fried in ghee until golden and crisp. A delightful historical recipe that combines simple ingredients for a rich, flavorful appetizer.
Ingredients
- 1 pound Young turkey meat (or chicken) (Originally '1 Pila' (young turkey/poult). Boned and minced. Quantity estimated.)
- 1 medium Onion (Originally '0.25 Sher' (approx 115g). Finely chopped.)
- 1 tablespoon Fresh ginger (Originally '0.5 Tola' (approx 6g). Finely minced.)
- 1 teaspoon Salt (Heaping teaspoon.)
- 1 teaspoon Coriander seeds (Finely crushed/ground. Flat teaspoon.)
- 1 teaspoon Black pepper (Ground. Flat teaspoon.)
- 2 large Eggs (Beaten, for coating. Quantity estimated.)
- 1 cup Breadcrumbs (Originally 'Paun nu cream' (bread crumbs). Quantity estimated for coating.)
- 1/2 cup Ghee (For frying. Quantity estimated.)
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Instructions
- 1Clean the turkey (or chicken) thoroughly, remove all bones, and mince the meat lightly by hand or using a grinder until fine.
- 2Peel and chop the ginger into very fine pieces. Peel and chop the onion into very fine, dust-like pieces.
- 3Combine the minced meat with the chopped onion, ginger, salt, crushed coriander, and ground pepper. Mix thoroughly to distribute the spices evenly. Shape the mixture into flat cutlet patties.
- 4Beat the eggs thoroughly with a fork until thin and well-mixed. Using a flat spoon or spatula, lift each cutlet, dip it into the beaten egg to coat both sides, and then cover evenly with breadcrumbs.
- 5Heat the ghee in a frying pan or kadhai until hot. Fry the breaded cutlets until golden brown and cooked through, turning once to ensure even cooking.
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