Product description turkey “indylight” and cooking recipes

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There are several stories about the origin of schnitzel, but its detailed preparation process was first described in an Australian cookbook in 1831. A thin piece of meat tenderized by beating and fried in a large amount of butter is often called Wienerschnitzel, which means “Wiener Schnitzel”. This dish is national for Austria, because since ancient times it was here that most dishes were prepared in breading mixtures and fried in different types of vegetable oil. For some time, Australian cuisine was influenced by German cuisine, which is why the dish has a characteristic name.

In addition, schnitzel is part of Viennese cuisine and is one of its most famous dishes. The original recipe uses veal meat, so when pork, turkey or chicken meat is used to prepare schnitzel, this item will be indicated in the name of the dish. For example, Pute or Huhn translates to “turkey or chicken schnitzel.” This dish is prepared in almost all countries and is served with different side dishes; the culinary names also differ. For example, in South America it is usually called Milanesa (Milanese cutlet).

In Germany, the name “schnitzel” refers not only to meat coated in breading mixtures and fried in oil, but also to cutlets in general. In Hungary, “schnitzel” is usually called “Viennese cut” or “breaded meat”. Schnitzel is very popular, so nowadays it is prepared from both whole and finely chopped pieces of meat, as well as from minced meat. In addition, there is schnitzel for vegetarians. For example, cabbage schnitzel. Any meat contains useful vitamins, macro and microelements necessary for the normal functioning of the body. Therefore, eating meat dishes is not only tasty, but also healthy.

Recipe for how to cook delicious turkey schnitzel

Today we will have a new poultry dish recipe on our menu and we will be preparing chicken schnitzel. What is schnitzel comes from the German Schnitzel - a thinly sliced ​​layer of veal, pork, lamb, chicken or turkey breast. For real Wiener schnitzel, only veal is used. The meat is cut into thick pieces, 2 cm thick, freed from veins, beaten to a thickness of 1 cm so that the schnitzel becomes the size of a palm, lightly carved on one side if the meat is good, and on both sides if the veal is replaced with beef. The schnitzel is thickly breaded - this is one of its special differences - in breadcrumbs and beaten egg and fried in a frying pan.

You will need :

• 800 gr. turkey breast fillet in one piece,
• 1 white loaf,
• 2 eggs,
• 1 teaspoon mustard,
• 1 cup flour, butter and olive oil,
• 1 tbsp. a spoonful of sweet ground paprika,
• 1 teaspoon of a mixture of Provencal or Italian dried herbs,
• salt,
• freshly ground black pepper,
• green mixed salad for serving

Ingredients:

• Turkey breast – 4 pieces
• Egg – 1 piece
• Salt, pepper - To taste
• Breadcrumbs - 4-5 tbsp. spoons
• Vegetable oil - 4 tbsp. spoons

Number of servings: 4

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Classic Wiener Schnitzel

Ranch sauce: description, recipes
The classic version of the dish involves cooking the meat without first beating it. The dish itself is a thin piece of meat tenderloin, rolled in a breading mixture and evenly fried to a yellow-golden crust in a fairly large amount of oil.

Composition of ingredients

It will take no more than 30-40 minutes to prepare the classic version. The number of servings is for 4 people.

Required ingredients:

• veal meat - 600 g;
• chicken egg - 2 pcs.;
• premium wheat flour - 200 g;
• wheat bread crumbs - 200 g;
• black pepper (ground), salt - to taste;
• any vegetable oil - 200 ml;
• lemon (for decoration) - 1 pc.

Store-bought breadcrumbs can be substituted. Grate a stale piece of loaf or bread on a fine grater and envelop the schnitzel in the resulting bread crumbs. Thanks to this replacement, the schnitzel will turn out even more airy and tender.

Step-by-step cooking process

Preparing schnitzel is not difficult, be it veal, beef or turkey.

Preparation step by step:

1. You need to cut the veal meat across the grain into pieces and lightly cut them along the edges. The optimal thickness for one piece is 4 mm. The classic version of the recipe does not involve beating the plates of meat.
2. Season the finished pieces of meat with pepper and salt to taste on each side.
3. Pour flour and breadcrumbs into different plates and level them so that it is convenient to dip the meat. Beat the eggs into a deep container, add salt and stir with a fork.
4. Next, you need to roll the plates of meat in flour on both sides, dip in the egg mixture and roll in breadcrumbs on both sides. In order for the breading to stick well, the finished pieces should be placed on a plate and refrigerated for 5 minutes.
5. While the pieces of meat are cooling, pour enough oil into a frying pan of a suitable size so that the plates of meat are completely covered with it and heat it well.
6. Next, you need to remove the schnitzel from the refrigerator and place each piece in the frying pan one at a time, frying it at a temperature of at least 160 degrees on each side for 5-7 minutes until a golden or orange crust appears.

To remove excess oil, it is recommended to place the finished schnitzel on a paper towel or thick napkins.

How to serve a dish

The classic Wiener schnitzel is served on a separate plate with 1/4 slice of lemon, the juice of which is squeezed onto the schnitzel. Lemon is the only decoration for this dish. As a side dish, potato or leaf salad is served on a separate plate, seasoned with beef broth, oil and wine vinegar.

What can I add?

Sometimes 10-15 ml of milk and 1 tsp are added to the egg mixture to coat the schnitzel. vegetable oil. Such additives are optional and have virtually no effect on the taste of the finished dish. For decoration, you can add parsley. Finely chop and sprinkle the schnitzel or simply decorate the dish with a sprig.

Turkey schnitzel covered with mushrooms and herbs

Georgian beef: cooking options, recipes

Category: Main dishes

14 ingredients

Very thin flakes of butter or margarine - 30 grams

Butter or margarine (I use margarine) - 1 tablespoon

Mixed fresh herbs to taste - 75 grams (in general, to taste, but there should be a lot). I have dill and parsley. I regret that there was no basil, so I would definitely have taken it.

Shallots (you can also use onions, just use small onions) - 2

Cream (10% fat) - 50 ml

Olive oil - 2 tablespoons

Salt, freshly ground black pepper - to taste

Corn flakes, finely crushed - 4 tablespoons

Turkey breast schnitzels - 4, 100-120 grams each (you can take 4 chicken breast halves instead of schnitzels). Schnitzels should not be cut too thin, it is better to be thicker so as not to become dry

For meat:

Juice of 1/2 lemon

Fresh champignons - 250 grams

A little flour or breadcrumbs to thicken the sauce

Muscat-1 pinch

Recipe for APPETITING INDILIGHT fried SCHNITZEL. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “SCHNITZEL APPETITE INDILIGHT fried”.

Chicken carpaccio at home: recipes for preparing delicious meat and salads with it

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of fried SCHNITZEL APPETITE INDILIGHT is 337.7 kcal.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Schnitzel with prune garnish

A unique German dish for the Christmas table with a side dish of stewed prunes. In Russian cuisine, dried plums are usually stewed in sour cream with added sugar and consumed as a dessert. European chefs were able to use an almost similar set of products to create a fragrant side dish for white meat with a specific taste. In the Western version, heavy cream is used instead of sour cream.

List of ingredients:

Meat:

• Turkey fillet – 500 g.
• Ground paprika – 1 tsp.
• Almonds – 50 g.
• Breadcrumbs – 200 g.
• Chicken egg – 2 pcs.
• Hot peppers.
• Salt.
• Butter for baking – 50 g.
• Pepper.

Sauce:

• Fresh parsley – 30 g.
• Basil greens – 30 g.
• Vegetable oil – 50 ml.
• Wine vinegar – 20 ml.
• Sugar – 0.5 tsp. (or to taste) or
• Sweet soy sauce – 20 ml.
• Salt.
• Parmesan type cheese - 50 g.
• Pepper.

Garnish:

• Butter for garnish – 70 g.
• Prunes – 400 g.
• Water – 1 l.
• High fat cream – 200 ml.
• Wheat flour – 1 tsp.
• Dried ginger - to taste.
• Garlic – 4-5 pcs.
• Nutmeg - to taste.

Cooking method:

1. Similarly to the previous recipes, cut, beat and dry the meat.
2. Fry almonds without oil, cool and grind into flour. Mix with bread crumbs. Add spices, salt, sweet paprika and pepper there.
3. Dip the schnitzels into the mixed eggs and roll in the breading mixture. Place tightly on a baking sheet coated with butter. Bake at standard settings for meat.
4. Place green leaves, grated cheese, add sugar and spices, soy sauce and wine vinegar into a deep bowl (blender bowl). Pulse to form a thick coarse cheese sauce.
5. Soak prunes in warm water in advance. It is advisable to change the fluid a couple of times. Rinse the plums and remove the pits.
6. Melt the butter, put the plums in it, fry a little, add crushed garlic and leave covered over very low heat.
7. Separately sauté a spoonful of flour. Cool the golden powder and mix with cream, which is then poured piece by piece into the prunes stewed in butter.
8. After pouring in the cream, add all the aromatic spices and add salt. Simmer until thickened.
9. Place 100-150 g of prunes and a couple of schnitzels in a deep plate. Place a small bowl of green sauce nearby or immediately pour it over the meat.

Cooking process

1. Traditionally, we start with meat processing. We cut the fillet into oblong pieces, the thickness of which is 2-3 cm. We beat them using a special hammer. Salt. Sprinkle with pepper.
2. We pass the peeled and washed potatoes through a grater (compartment with large holes). Divide the resulting mass into 2 parts.
3. Beat half the grated potatoes with a mixer until pureed. Transfer to a bowl. Add hot pepper and the second half of the potatoes there. Sprinkle with sweet paprika and basil. Salt. All these ingredients should be mixed.
4. Roll schnitzels in potato mixture. Place in a hot frying pan. Fry on both sides (7-8 minutes), using oil. During this time, the turkey meat should be slightly browned.
5. Transfer the schnitzels to a baking sheet previously coated with oil. We bake our dish in the oven (at 180°C). This process will take no more than 15 minutes. Serve, garnished with parsley sprigs.

Marinade

The secret recipe for my marinade is olive oil, soy sauce, pepper and other spices to taste. This composition has several unique properties:

1. It prevents the meat from spoiling.
2. The meat is salted and evenly soaked in spices.
3. Soy sauce contains a natural flavor enhancer. Dissolved in such a marinade, it will not be felt in the dish, but all the substances will have an effect.

Leave the meat in our magic solution for at least ten minutes.

Baked turkey schnitzel recipe

Ingredients:

• turkey fillet – 500 g;
• vegetable oil – 2 tbsp. l.;
• salt, pepper - to taste;
• tomatoes – 3 pcs.;
• yolk – 1 pc.;
• hard cheese – 200 g;
• dill and parsley - a bunch.

Cooking process:

1. Divide the meat into three parts and beat it.
2. Season the pieces with salt and pepper and fry over high heat for no more than 3 minutes.
3. Cut the tomatoes into pieces, grate the cheese and mix with the yolk.
4. Place the fried pieces of meat on a baking sheet.
5. Place tomatoes, cheese and chopped herbs on the turkey.

Bake in an oven preheated to 225 °C for ¼ hour. The schnitzel is served hot with a side dish and salad.

The usual chops can sometimes be replaced with schnitzel. There is no big difference in time and cost, but the menu is varied.

INGREDIENTS

• 800 g turkey breast fillet in one piece
• 1 white loaf
• 2 eggs
• 1 tsp. mustard
• 1 cup flour
• butter and olive oil
• 1 tbsp. l. sweet ground paprika
• 1 tsp. mixtures of Provencal or Italian dried herbs
• salt, freshly ground black pepper
• green mixed salad for serving

Schnitzel recipes

Juicy

To prepare turkey, prepare a set of products:

• turkey – 400 g;
• egg – 1 pc.;
• salt - to taste;
• ground black pepper - to taste;
• mustard;
• flour – 0.5 cups;
• breadcrumbs - 0.5 cups;
• vegetable oil (for frying);
• spices for turkey with Provençal herbs and garlic - 2 tbsp. l.

Cut the turkey into pieces, wash, dry, remove tendons, and pound on each side. Season each piece with salt and a little pepper.

Prepare 3 plates. Add flour (for coating the meat) and spices to the first one, mix. Break an egg into a second plate and add 1 teaspoon without top of mustard. Beat well. Pour breadcrumbs into a third plate (for coating).

Roll turkey pieces on both sides in flour, dip in egg, roll in breadcrumbs (they will allow the meat to remain juicy after frying). Place the pieces in a hot frying pan with vegetable oil and fry on both sides until crispy and golden brown (3-4 minutes on each side). There is no need to cover the cooking schnitzel with a lid.

Place the finished schnitzels on a dry napkin to allow excess oil to drain. You can serve ready-made schnitzels with your favorite herbs and fresh vegetables.

With mushrooms in sour cream sauce

To prepare this recipe you will need the following ingredients:

• turkey meat;
• onion;
• mustard;
• butter;
• Champignon mushrooms);
• chicken bouillon;
• sour cream;
• flour;
• salt;
• pepper.

Breaded schnitzel in flour. Heat a frying pan, add butter, melt and fry the turkey pieces in it on both sides. Remove to a plate. Chop onions and mushrooms. Place the finished schnitzels back into the pan, add mushrooms and onions. Mix thoroughly and cover with a lid. Leave to simmer over low heat for five minutes.

In a separate bowl, combine butter and flour. Gradually pour in the broth. Add sour cream and mustard, salt and pepper to taste. Finally, pour the sauce over the schnitzels with mushrooms, mix thoroughly and boil. The dish can be served to the table. You can serve potatoes or rice as a side dish.

In red marinade

To prepare this dish with an unusual spicy sauce you will need:

• turkey – 4 pieces;
• cherry – 200 g;
• tomatoes – 2 pcs. (large);
• basil – 4 sprigs;
• spinach – 50 g;
• olive oil;
• lemon juice – 1.5 tbsp. l.;
• salt;
• ground pepper;
• sweet chili sauce – 4 tbsp. l.

Place the schnitzels on a cutting board, cover with plastic and beat them a little. Peel the tomatoes and grate them. Combine tomato pulp with chili sauce, lemon juice and olive oil. Add salt and pepper. Place the turkey in the prepared marinade for half an hour.

Heat a frying pan, pour oil. Allow excess marinade to drain from the schnitzels. Fry on each side for 2 minutes until crispy.

Pour the remaining marinade into a saucepan and place on the stove. Bring to a boil and cook for 6-7 minutes. Add salt and pepper to taste. Serve warm. Garnish the dish with cherry tomatoes, spinach and basil.

With potatoes and vegetables in a slow cooker

To prepare the dish you will need:

• turkey meat – 560 g;
• potatoes – 805 g;
• white cabbage – 260 g;
• bell pepper – 1 pc.;
• tomato – 1 pc.;
• onion – 1 pc.;
• carrots – 1 pc.;
• butter;
• bay leaf – 2 pcs.;
• salt;
• pepper.

Place pieces of butter in a bowl, add diced onion and potatoes. Add salt. Place carrots cut into slices. Add cabbage, salt. Add bell pepper and chopped tomato. Gently distribute everything over the surface, lightly pressing with a spatula. Salt again. Place bay leaves and pieces of butter on top.

Place pre-pounded pieces of turkey into another bowl of the multicooker, salt and pepper on each side. Place the bowls on top of each other so that the container with the turkey is on top. Close the lid and valve. Cook for 15 minutes on the Chicken program. After finishing cooking, let it brew for 10-15 minutes without opening the lid.

First recipe: with canned corn and beans

We will tell you about the recipe for those who monitor their proper nutrition, but do not want to “bother” too much with the selection of ingredients. The dish is very filling.

To prepare turkey schnitzel in a frying pan we will need:

• turkey meat - 450 grams;
• semolina - 2.5 tablespoons;
• chicken egg - 2 pieces;
• rice - 2 cups;
• corn (Canned) - 350 grams;
• green beans - 250 grams;
• table salt - to taste;
• oil (any oil you like, olive or sunflower will do) - for frying.

Steps for preparing turkey fillet schnitzel:

1. Take the loin of the bird and cut it into schnitzels. Next, salt and pepper each steak.
2. In a separate container, mix chicken eggs with salt.
3. Let's start breading. Separately put semolina in a bowl. We take pre-prepared chicken eggs and dip our schnitzels into it! Then roll in semolina and into a frying pan pre-heated with oil.
4. Cook for about 3-4 minutes on both sides.
5. Don't forget about the side dish. Prepare the side dish: cook the rice and add beans and corn to it.
6. Next, if desired, you can fry this mixture over medium heat.

Turkey schnitzel recipe in the oven Recipes

Turkey fillet schnitzel turns out very tasty. Proper breading preserves the juiciness of the turkey, and the delicate taste of the meat is especially well emphasized by the golden crispy crust.

Turkey schnitzel served with salad

Photo: Getty

Ingredients

Turkey fillet 800 grams White loaf 1 piece(s) Flour 250 grams Mustard 0 tsp Ground paprika 1 pinch Butter 30 grams Chicken eggs 2 piece(s)

• Number of servings: 4
• Cooking time: 50 minutes

Schnitzel can be prepared for future use. To do this, you need to prepare pieces of meat, beat them, roll them in breading and put them in the freezer. Then all that remains is to defrost the preparations and fry or bake them.

Cooking process:

1. Cut the crust off the loaf. Cut it into small cubes with a side of 5-7 mm. Then chop them again with a knife into small pieces.
2. Divide the fillet across the grain into 4 parts. Place the meat between two layers of strong film and beat with a hammer. The thickness of the finished meat should be 5-6 mm. If the meat is thicker, it will not cook through.
3. Mix flour with paprika, spices, salt and pepper.
4. Beat eggs with mustard.
5. Melt the butter over low heat and add vegetable oil.
6. Dredge the pieces in flour, then dip in the egg mixture and roll the meat in bread crumbs.
7. Fry until golden brown.

To remove excess oil, place the finished schnitzel on paper towels.

Turkey schnitzel in the oven with potato breading

Ingredients:

• fillet – 400 g;
• potatoes - 4 tubers;
• butter – 50 g;
• parsley - a bunch;
• salt and pepper - to taste;
• basil - a pinch;
• paprika – 0.5 tsp.

Preparation:

1. Beat the meat, grate the potatoes coarsely.
2. Divide the potato mass into two parts. Beat one with a mixer and add to the rest of the mixture. Stir and season with spices.
3. Heat a frying pan, roll the schnitzel in potatoes and fry on both sides until crusty.
4. Transfer the turkey to a baking sheet pre-greased with butter.

Bake for 15 minutes. This schnitzel can be served as an independent dish.

Baked turkey schnitzel recipe

Ingredients:

• turkey fillet – 500 g;
• vegetable oil – 2 tbsp. l.;
• salt, pepper - to taste;
• tomatoes – 3 pcs.;
• yolk – 1 pc.;
• hard cheese – 200 g;
• dill and parsley - a bunch.

Cooking process:

1. Divide the meat into three parts and beat it.
2. Season the pieces with salt and pepper and fry over high heat for no more than 3 minutes.
3. Cut the tomatoes into pieces, grate the cheese and mix with the yolk.
4. Place the fried pieces of meat on a baking sheet.
5. Place tomatoes, cheese and chopped herbs on the turkey.

Bake in an oven preheated to 225 °C for ¼ hour. The schnitzel is served hot with a side dish and salad.

The usual chops can sometimes be replaced with schnitzel. There is no big difference in time and cost, but the menu is varied.

Read more: minced beef steak

Schnitzel in breadcrumbs

Recipe for a simple turkey fillet schnitzel. The classic range of taste can be enriched by adding ground dill or dried garlic to the breadcrumbs.

List of ingredients:

• Breadcrumbs – 200 g.
• Chicken egg – 2 t.
• Milk or water – 50 ml.
• Turkey fillet – 500 g.
• Oil for frying – 100 ml.
• Salt.
• Dried dill.
• Black pepper.

Cooking method:

1. Rinse the fillet and dry the piece with napkins. Cut into schnitzels of approximately equal size.
2. Chicken meat usually does not require beating to soften, usually the fillet is just shaped into the desired shape with a couple of blows of a wooden mallet. To do this, the schnitzel is covered with film and beaten with incomplete force with the flat side of the tool. The film is needed to preserve the texture of the meat and prevent it from sticking to the hammer.
3. Beat the egg with salt, black pepper and 50 ml. liquids. Dip schnitzels in it and bread them in breadcrumbs mixed with dill or garlic. To obtain a sufficient amount of breading, the process must be repeated two to three times.
4. Heat oil in a frying pan, pouring a layer of at least one centimeter.
5. Fry the schnitzels on all sides and remove with a spatula onto a thick layer of paper towels. Dry the meat on both sides as well.
6. Serve with whole boiled potatoes and chopped vegetables.

Steak in a slow cooker

In this case, honey and mustard are perfect for the marinade. Mix the two ingredients and brush large pieces of turkey with the mixture. You need to leave the container in the refrigerator for some time (2-3 hours).

Next, you need to grease the walls and bottom of the multicooker with oil, and place the marinated turkey fillet on the heated surface. On each side you need to fry the meat for 20 minutes, then place it on a napkin to get rid of excess fat.

This cooking option makes the fillet very soft and tender, since the turkey is cooked in a closed slow cooker, where all the steam is spent on soaking the meat.

Product Description

The Indilite brand provides a wide selection of meat products: large and finely chopped semi-finished products, sets for soups, offal and marinades. All products are produced without adding preservatives, and the products are stored for 10 days.

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Turkey Indylight is an excellent source of protein. There are 19 grams of protein per 100 grams of fillet. In addition, this product is dietary, since the same 100 grams contain only 84 calories.

In reviews of the Indylight turkey, people note that the finished meat has a delicate taste. It also turns out juicy with any cooking method.

The composition of turkey is absolutely natural, so there is no doubt about its usefulness.

Beneficial features

Group B vitamins are almost completely present in turkey meat. This component improves the functioning of the nervous system, so its intake is very important during heavy loads on the human body.

Regular consumption of turkey can normalize the human hormonal system, since the meat contains an element such as selenium. A serving of Indilight turkey contains almost half of the body's daily requirement for selenium.

Due to the minimal fat content in the breast, this meat does not cause an increase in cholesterol levels. In addition, it is ideal for those losing weight.

Turkey schnitzel in a frying pan

Schnitzel can be prepared for future use. To do this, you need to prepare pieces of meat, beat them, roll them in breading and put them in the freezer. Then all that remains is to defrost the preparations and fry or bake them.

Cooking process:

1. Cut the crust off the loaf. Cut it into small cubes with a side of 5-7 mm. Then chop them again with a knife into small pieces.
2. Divide the fillet across the grain into 4 parts. Place the meat between two layers of strong film and beat with a hammer. The thickness of the finished meat should be 5-6 mm. If the meat is thicker, it will not cook through.
3. Mix flour with paprika, spices, salt and pepper.
4. Beat eggs with mustard.
5. Melt the butter over low heat and add vegetable oil.
6. Dredge the pieces in flour, then dip in the egg mixture and roll the meat in bread crumbs.
7. Fry until golden brown.

To remove excess oil, place the finished schnitzel on paper towels.

Adviсe

To prevent the turkey meat from becoming tough and dry, do not fry the schnitzel for too long in a frying pan. To prevent the meat from burning during cooking, cut the turkey into not too thin pieces.

To form a delicious crispy crust on the meat, you must first bread it.

It is not recommended to store prepared schnitzel, as it loses its taste and delicate structure. If there are any pieces of meat left, it is enough to do all the same manipulations with them (beating, breading) as for meat that you plan to serve in the near future, but do not fry them, but freeze them. At the right time, the meat can be removed from the freezer and fried without prior preparation.

Calorie content of foods possible in the dish

• Egg white – 45 kcal/100g
• Egg yolk – 352 kcal/100g
• Egg powder – 542 kcal/100g
• Chicken egg - 157 kcal/100g
• Ostrich egg - 118 kcal/100g
• Ground black pepper – 255 kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt – 0 kcal/100g
• Wheat flour – 325 kcal/100g
• Paprika – 289 kcal/100g
• Corn flour - 368 kcal/100g
• Corn flour from grains with the germ removed vitaminizir - 364 kcal/100g
• Corn flour from grains with the germ removed, non-vitamin - 364 kcal/100g
• Whole grain corn flour, unsifted – 355 kcal/100g
• Sifted whole grain corn flour – 362 kcal/100g
• Turkey fillet – 84 kcal/100g

Calorie content of foods: Turkey fillet, Corn flour, Wheat flour, Eggs, Vegetable oil, Paprika, Ground black pepper, Salt

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Baked turkey schnitzel recipe

• turkey fillet – 500 g;
• vegetable oil – 2 tbsp. l.;
• salt, pepper - to taste;
• tomatoes – 3 pcs.;
• yolk – 1 pc.;
• hard cheese – 200 g;
• dill and parsley - a bunch.

1. Divide the meat into three parts and beat it.
2. Season the pieces with salt and pepper and fry over high heat for no more than 3 minutes.
3. Cut the tomatoes into pieces, grate the cheese and mix with the yolk.
4. Place the fried pieces of meat on a baking sheet.
5. Place tomatoes, cheese and chopped herbs on the turkey.

Bake in an oven preheated to 225 °C for ¼ hour. The schnitzel is served hot with a side dish and salad.

The usual chops can sometimes be replaced with schnitzel. There is no big difference in time and cost, but the menu is varied.

In the modern world, more and more people are trying to monitor their health and maintain normal weight. Turkey meat is recognized as the most dietary and harmless type of meat; accordingly, dishes prepared from it are usually less fatty than dishes made from pork or beef. Appetizing schnitzel TM Indylight is a product made from high-quality turkey meat, formed into elongated cutlets in an appetizing breading. It is sold chilled on store shelves, and thanks to sealed packaging, it retains its freshness for 9 days at temperatures from 0 to +2 degrees.

Composition of the delicious Indylight schnitzel

The composition of the delicious Indylight schnitzel includes the following ingredients: breast fillet with skin, water, a mixture of breadcrumbs ((corn flakes, sugar, salt, barley grain extract), wheat breadcrumbs (wheat flour, water, yeast, natural spices)), crackers breading, premium wheat flour, dietary fiber (wheat), whey product, complex food additive (spices (black pepper, garlic), stabilizer E450, sucrose, flavor and aroma enhancer (monosodium glutamate), antioxidant sodium ascorbate, spice extracts ( nutmeg)), salt, complex food additive (acidity regulators sodium acetate, sodium citrate, antioxidant ascorbic acid, salt).

The benefits and harms of the delicious Indylight schnitzel

The delicious Indylight schnitzel is made from natural ingredients and all additives included in the composition are allowed in our country and are recognized as harmless. This product contains a lot of protein and is a source of essential amino acids. It can be safely included in the dietary and sports diet.

How to choose meat

Turkey is considered one of the healthiest food products, since its BJU content is balanced. Turkey contains very little cholesterol, it is quickly absorbed, does not cause allergic reactions, contains important microelements, and can be introduced into the diet of children starting from the first year of life.

By appearance

Natural turkey meat should be red in color: from light pink to deep brown. Dark meat contains more protein and less fat, while light meat contains more protein and less fat. Therefore, it is recommended to choose poultry with pinkish-colored meat.

The skin of the bird should be dry, smooth and elastic. The presence of mucus and moisture on the surface of a piece of meat indicates that the bird has been lying there for quite a long time. If, when you press on the turkey, you see a leftover fingerprint, you should not buy such meat even at an attractive price, since it is no longer fresh.

The optimal weight of a turkey carcass is from 5 to 10 kilograms. It is in this weight range that the meat of this bird has an excellent taste. If the weight of the carcass is greater, the meat belongs to a mature individual, which means it is old. If you prepare a dish from such a product, it will be dry and tough.

If you choose a carcass weighing less than 5 kilograms, such meat, cooked in the oven or in a frying pan, will delight you with its softness and tenderness. However, it will have much less health value, since turkey poults have not yet accumulated enough nutrients and vitamins in their bodies.

During inspection, special attention is paid to the appearance of the carcass. The bird's comb should be light in color, its legs should be gray, rounded and smooth (if the bird is young)

The carcass should not have any damage or stains or any unnatural odor. The bird's belly should be moist, soft to the touch, with a shine.

By growing method

It is best to buy a turkey that has grown on a farm in free conditions, as this greatly affects the taste of the meat. Even if you buy an individual of sufficiently mature age, the taste and benefits of its meat will remain the same as in its youth. The same cannot be said for birds raised in cages in poultry farms.

In a supermarket environment, it is not always possible to touch a turkey to assess the elasticity of the meat (if it is a frozen product). Therefore, it is necessary to choose only trusted manufacturers, and not chase after discounts and promotions.

Frozen meat can save you from huge queues at the market when people try to buy food before the holidays. When purchasing a frozen turkey for future use, you need to inspect the packaging for leaks and check the expiration date.

Turkey meat is usually prepared in the fall. Therefore, it is better to purchase fresh meat from October to December.

Many gourmets believe that you can only buy real turkey in Canada or North America. This is far from true. If you know the rules for choosing poultry and where to purchase it, then a good product can be purchased on the domestic market.