Chopped turkey cutlets with zucchini and sweet pepper
Turkey gives these cutlets a strong protein base, while zucchini and sweet pepper keep them juicy without bread or flour. A little sour cream and cheese softens the texture, so the result stays simple but not dry.
Finely chop the turkey fillet (400 g) with a knife or pulse it briefly in a blender so the mixture stays coarse rather than turning into a smooth mince. Cut the zucchini (100 g) and sweet pepper (70 g) into very small cubes, and grate the hard cheese (50 g).
Combine the turkey with the egg (50 g), 30% sour cream (40 g), zucchini, sweet pepper, cheese, table salt (4 g), and black pepper (1 g). Let the mixture rest for about 10 minutes so it becomes slightly firmer.
Heat the olive oil (12 g) in a pan, spoon the mixture into cutlets, and fry them on both sides until cooked through. After turning, lower the heat and briefly cover the pan if you want a softer finish.
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