These chopped turkey cutlets are juicy, golden, and wonderfully tender — finely diced turkey mixed with softened onion and carrot, then pan-fried until crisp at the edges. They are high in protein, lean, and easy to shape, making them perfect for a satisfying family dinner. For more cutlet ideas, try our Chopped Chicken Cutlets and Juicy Chicken Cutlets in a Pan.
Ingredients
- 1 kg (2.2 lb) turkey breast, finely diced
- 1 onion, finely diced or coarsely grated
- 1 carrot, finely grated
- 2 tbsp sour cream (20%)
- 2 eggs
- 4-5 tbsp flour
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Dice the turkey into very small cubes. Grate the onion and carrot.
- Lightly saute the onion and carrot in a little oil until softened, then add to the turkey along with the eggs, flour, sour cream, salt, and pepper. Mix well and rest 10 minutes — the mixture should be spoonable but not runny.
- Drop heaped tablespoons of the mixture into a well-heated oiled skillet (about 1 full tablespoon per cutlet).
- Fry on both sides until golden, then lower the heat and finish under a lid until cooked through.
- Serve with your favorite side.
Tips
- Keep the turkey pieces small and even so the cutlets hold together and cook through quickly.
- If the mixture feels runny, add flour a tablespoon at a time; if it feels stiff, add a spoonful more sour cream.
- Do not crowd the pan — fry in batches so the cutlets brown instead of steaming. For general poultry cooking guidance, see the USDA site.
Nutrition (per 100 g): 126 kcal, protein 11 g, fat 7 g, carbs 5 g.