Composition / ingredients
Step-by-step cooking
Step 1:
How to fry a turkey steak in a frying pan? Prepare the products according to the list. Get busy preparing the marinade. To do this, combine soy sauce, mustard, salt and spices in a spacious bowl. Mix it up. You can use any other marinade of your choice.
Step 2:
Wash the turkey fillet in running water, dry with paper towels and cut into steaks 2-3 cm thick. For this dish, it is better to use the loin parts of poultry, without bones and skin. Coat the meat on both sides in the marinade and leave it to lie down for a while. Since the turkey meat is very tender, 30-60 minutes will be enough for marinating.
Step 3:
Remove all the liquid and excess marinade from the meat, otherwise splashes will fly strongly during frying. To do this, it is enough to wet the meat with napkins or paper towels.
Step 4:
Pour a little vegetable oil into a hot frying pan and carefully lay out the steaks. Fry the steaks on high heat for 1-2 minutes. It is not necessary to spread a lot of pieces at once. It is enough to lay out only 2-3 pieces at a time. So that they lie free from each other.
Step 5:
Then flip the turkey and fry the pieces on the other side. At the same time, the meat will quickly be covered with a ruddy crust and, as it were, sealed, preserving all the juices inside the piece. Now make the fire smaller and bring the meat to readiness, continuing to fry on a lower heat for 3-4 minutes on each side. Focus on your stove.
Step 6:
Then turn off the heat, cover the pan with a lid and leave the meat to lie down for 10 minutes. Let him rest a little. Put the finished meat on a plate and serve it to the table. Enjoy your meal!
Turkey meat, despite its high nutritional value, belongs to a dietary product. There is very little fat in this meat, so turkey meat is preferred by adherents of a healthy diet.
Turkey steak is prepared very simply and quickly. The most important thing is not to overdo the meat in the pan. Otherwise, instead of a juicy and tender dish, you will get dense, rubbery meat.
Prepare a salad of fresh vegetables for the finished meat and serve just sliced vegetables. I also decided to complement the dish by preparing garlic sauce on sour cream for it. It perfectly complemented the taste of meat.
Turkey can be replaced with chicken or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Turkey carcass without skin - 161 kcal/100g
- Turkey of the II category - 194 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
