In Germany we have many names for “meat balls”. You can order the same savory cutlets in different places as Buletten, Frikadellen, or Fleischpflanzerl. The spice may vary, but these delectable treats are all cooked in a similar way. Here is my swift and easy procedure for spicy turkey cutlets. Preparation time, 15 minutes; cooking time: 30 minutes.
- 1 pound of chuck (turkey, pork, beef)
- 1 medium-size onion, finely diced
- 1 jalapeño, finely chopped
- 2 cloves garlic
- 10 sprigs cilantro or parsley
- 1 egg
- 3 slices sandwich bread, soaked
- 1/2 teaspoon oregano
- bread crumbs as needed
- salt, pepper
In a large non-stick skillet roast the diced onion until translucent or slightly brown, along with the diced jalapeño.
Put your meat in a bowl; add the soaked bread (soak it in a bowl, or under running water, then squeeze the water out as well as possible); add the egg, salt, pepper, and spices; also add the cooked onion and jalapeño; finally add the finely chopped cilantro/parsley and the grated/chopped garlic.
Mix up the dough with your hands; add breadcrumbs as needed, if the dough is too sticky. It will be sticky to some degree, just as long as you are able to form tomato-sized balls in your cupped hands. Fry the cutlets in some oil on medium low heat for 15 minutes on each side.
If you want to be fancy, make a good sauce: After the spicy turkey cutlets are cooked, deglaze the pan with a good shot of tequila, wine, broth, or cream. Now, let’s play: Add a cup of water, seasonings, spices, herbs, heavy cream in good measure. Thicken your sauce with 1 teaspoonful corn starch dissolved in water.
(I am sorry that I can’t be more specific, but I make my sauce differently every time.)
Serve the cutlets as finger food at a party with chutney, mustard or any condiment. Make a dinner out of them by adding mashed potatoes (or rice) and a mixed salad. Just perfect with a German potato salad.
Enjoy! These spicy turkey cutlets will be gone in no time.