Turkey Cutlets with Zucchini and Stewed Vegetables

1. 1 Ground turkeypack 500 g ≈ $5.50 150 g
2. 2 Zucchini≈ $3.00 per kg 80 g
3. 3 Onions≈ $1.60 per kg 30 g
4. 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
5. 5 Oat branpack 250 g ≈ $2.50 10 g
6. 6 Mixed vegetables (frozen)pack 400 g ≈ $1.60 150 g
7. 7 Sunflower oil 10 ml
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grate the zucchini² on a box grater and squeeze out excess moisture. Finely chop the onion³. Mix the turkey ground¹ meat with egg, breadcrumbs, zucchini, onion, salt, and pepper until well combined.

2. Shape the mixture into 2 cutlets about 2 cm thick, wetting your hands with water as needed.

3. Heat 1 teaspoon of oil in a skillet over medium heat and sear the cutlets for 4 minutes per side until golden brown.

4. Reduce the heat, cover the skillet, and cook the cutlets another 6–7 minutes until no longer pink inside and the juices run clear.

5. Meanwhile, in another skillet, heat the remaining 1 teaspoon of oil, add the frozen vegetable mix without thawing, and simmer covered over medium heat for 8–10 minutes, stirring occasionally, until the vegetables are tender.

6. Serve the cutlets on a plate with the stewed vegetables, hot.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.