Chicken and Turkey Half-Sphere Cutlets for Sous Vide
Chicken and turkey bring different textures into one cutlet, while chicken skin helps keep the dome juicy and well shaped. It is not the fastest keto prep, but it looks striking and slices beautifully.
Cure the chicken (170 g) and turkey (170 g) in advance with nitrite salt (5.1 g) and keep the meat cold for several days. Then cut part of the turkey into larger cubes and mince or chop the rest.
Line 2 half-sphere molds with chicken skin (30 g), fill them with the mixed meat, add the turkey cubes in the center, and dust with sumac (2 g). Wrap tightly to form smooth domes.
Vacuum-seal the cutlets and cook them sous vide at 60 °C for 3 hours. Chill quickly and hold them in the refrigerator for at least 2 days before reheating or lightly smoking.
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