I did it once and the family was gone. Minced meat and pork chops were discarded. We eat this dinner every Sunday

Pork chops, chicken breast or classic minced cutlets are options that, although already classics of Polish cuisine, can quickly get boring. For this reason, many people experiment by adding unusual ingredients to well-known recipes. An example would be battles. They are less popular than pork chops, which is a pity because they are much easier to prepare. However, it is worth enriching the traditional recipe with a secret ingredient, thanks to which both the sauce and the sauce will taste amazing.

What can you make quickly for dinner? Thanks to the secret ingredient, the taste will blow your mind

Bitki can be prepared in the blink of an eye, and you don’t have to stand over the stove for an hour. An additional advantage is that the meat sauce actually makes itself. They are usually prepared from beef, but turkey is an equally tasty alternative. The meat swap is not the only new thing.

The secret is… soy sauce. Although traditionalists may shake their heads, even a little bit will give the dish an appetizing color and, above all, enrich the taste. All thanks to umami, one of the five basic tastes felt by humans. It’s hard to describe it in any other way than “the essence of deliciousness”. The salty, slightly sweet, distinctive and slightly spicy taste of soy sauce will make turkey cutlets much better and will surpass classic minced meat and pork chops. In addition to soy sauce, you should also add rich-tasting broth and 2 onions to the sauce.

An idea for a quick dinner? Make turkey cutlets with soy sauce

How to prepare turkey cutlets? In addition to approximately 500 g of turkey fillet, you will also need flour (e.g. cake flour), 2 medium onions, 500 ml of broth and spices:

• soy sauce,
• teaspoons of sweet paprika powder,
• 3 grains of allspice,
• 2 bay leaves,
• salt and pepper to taste.

Preparation:

1. Divide the meat into smaller and equal slices. Pound them lightly with a pestle. Season with salt, pepper, sweet paprika and dredge in flour.
2. Chop the onion into thin slices.
3. Heat the oil in a deep frying pan. Fry the flour-coated meat until golden brown on all sides. Be careful not to set the heat too high or you will burn the flour.
4. In the same pan, fry the onion until golden. Pour the broth, add allspice, bay leaf, add the fried meat and cover with a lid.
5. After about 20 minutes, when the broth boils slightly and the sauce begins to thicken, add a spoonful of soy sauce. Taste to see if it is too salty. Simmer for another 20 minutes or until the meat is tender. If the sauce is too thin, you can thicken it with a spoon of flour dissolved in a little water.