Turkey fillet with mushrooms

4 servings
1 hour

How to make turkey fillet with mushrooms? Very simple! First, prepare the necessary ingredients according to the list! Turkey fillet can be used from the breast or thigh of a bird. Take eggs large, selected. If the eggs are small, take 4 pieces.

Wash turkey fillet, dry. Cut each fillet lengthwise into plates about 1cm thick. You can use a whole large fillet, which you need to cut yourself into slices or buy already portioned chopped fillet, like mine.

Wash the champignons, dry and cut into plates.

Whisk the eggs thoroughly with a fork so that the protein and yolk combine well.

In a bowl, combine the semolina, breadcrumbs, chicken spices, salt and pepper. Mix everything thoroughly. Breadcrumbs can take ready-made shop breadcrumbs or make these yourself from dried and crushed white bread. If you use ready-made spice mixes, be sure to read the formulation on the packaging. Often salt is already present in such mixtures, take this into account, otherwise you risk salting the dish.

First dip turkey slices on all sides into beaten eggs.

Then roll on all sides in the breaded mixture and dip back into the beaten eggs. Then, with one side, roll again in breading.

In a frying pan over a low-medium heat, heat a little vegetable oil. Lay out the fillets with the side that is breaded. On top of the fillet, lay the champignon plates, pressing them slightly into the meat. Fry for about 5 minutes.

Then gently flip the fillet to the other side so that the mushrooms are below. Fry for another 3-5 minutes or a little longer until the turkey is ready.

Transfer the finished turkey fillet with mushrooms to a dish and serve with any side dish. Enjoy your meal!