Turkey Kotlet with Mushroom Sauce and Kasza
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Ingredients
- 4 turkey breast steaks
- 40 g plain flour
- 2 eggs
- 90 g breadcrumbs
- 250 g buckwheat groats
- 200 g mushrooms
- 1 onion
- 100 ml soured cream
Nutrition (per serving)
- Calories
- 634 kcal
- Protein
- 54.4 g
- Carbohydrate
- 72.4 g
- of which sugars
- 5.8 g
- Fat
- 12.4 g
- of which saturates
- 5.1 g
- Fibre
- 8.6 g
- Salt
- 0.74 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bash the turkey steaks to an even thickness and season. Coat in flour, then beaten egg, then breadcrumbs.
- 2
Cook the buckwheat groats according to the pack instructions until tender, then drain.
- 3
Fry the kotlety in a shallow layer of oil for 4-5 minutes each side until golden and cooked through with no pink remaining, then set aside.
- 4
Fry the sliced mushrooms and onion in the same pan for 6-8 minutes until golden, then stir in the soured cream and simmer for 2 minutes.
- 5
Serve the kotlety over the buckwheat with the mushroom sauce spooned over.
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