Fried rolls made of Turkey with cream cheese. A food blog

Turkey breast is an excellent choice in order to make him rolls. Turkey fillet chicken a lot more, so it can be cut into slices this size from which to twist the roll is not difficult. To ruletikom on the side, we offer you to cook tender porridge with cream.

  1. bulgur 140 g

  2. cream 22 % – 70 ml

  3. Turkey fillet – 400 g

  4. sun-dried tomatoes – 40 g

  5. dill – 8-10 sprigs

  6. butter – 50 g

  7. cottage cheese – 100 g

  8. egg – 1-2

  9. bread crumbs – 100 g

  10. olive oil

  11. salt, pepper – to taste

Start with cooking the filling for rolls. Dill needs to be finely chopped or chop in a blender. Sun-dried tomatoes and finely chop along with the dill mixed with cream cheese.

Now take the fillet. Put it like this:


This helmets turkeys need to cut horizontally along to make 4 slices. Each of two sides to beat off a kitchen hammer to the subtleties, like so:


Salt and pepper the Turkey to your taste.
In a saucepan, heated on medium heat, pour olive oil, put the bulgur and fry for 3 minutes, stirring occasionally. Then pour a glass of boiling water, cover, reduce the heat and cook until tender (12 minutes). In the finished porridge add cream, salt to taste, stir and heat for another 2 minutes.


Meanwhile, the eggs need to break in a bowl, add salt, a little beat with a fork. On each slice of Turkey meat spread cream cheese mixed with dill and tomatoes, and a small piece of butter. To wrap up neatly. Dip in egg, roll in breadcrumbs. Again. Heat the pan on high heat, pour oil, heat and fry the cutlets for 1-2 minutes from both sides, close the lid, reduce the heat and cook for another 12 minutes until Golden brown.
Serve with bulgur, cut rolls on the bias.


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