Turkey fillet with mushrooms

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make turkey fillet with mushrooms? Very simple! First, prepare the necessary ingredients according to the list! You can use turkey fillet from the breast or thigh of the bird. Take large, selected eggs. If the eggs are small, take 4 pieces.

2. STEP 2

   

   Wash the turkey fillet and dry it. Cut each fillet lengthwise into plates about 1 cm thick. You can use a whole large fillet, which you need to cut into slices yourself, or buy pre-portioned sliced ​​fillets, like mine.

3. STEP 3

   

   Wash the champignons, dry and cut into slices.

4. STEP 4

   

   Beat the eggs thoroughly with a fork until the white and yolk are well combined.

5. STEP 5

   

   In a bowl, combine semolina, bread crumbs, chicken spices, salt and pepper. Mix everything thoroughly. You can use store-bought breadcrumbs or make your own from dried and crushed white bread. If you use ready-made spice mixtures, be sure to read the ingredients on the package. Often such mixtures already contain salt, take this into account, otherwise you risk oversalting the dish.

6. STEP 6

   

   First dip the turkey slices on all sides into the beaten eggs.

7. STEP 7

   

   Then coat all sides in the breading mixture and dip again in the beaten eggs. Then roll one side in breading again.

8. STEP 8

   

   Heat a little vegetable oil in a frying pan over low-medium heat. Place the fillet on the breaded side. Place champignon slices on top of the fillet, lightly pressing them into the meat. Fry for about 5 minutes.

9. STEP 9

   

   Then carefully turn the fillet over to the other side so that the mushrooms are on the bottom. Roast for another 3-5 minutes or a little longer until the turkey is cooked through.

10. STEP 10

    

    Transfer the finished turkey fillet with mushrooms to a dish and serve with any side dish. Bon appetit!

Comments on the recipe

Nina

07.12.2023

4.5

Turkey with mushrooms in sour cream is delicious baked in the oven.