Ingredients

The following ingredients have 4 Servings
  • 3 zucchini (about 750 grams)
  • 14 ozs Turkey cutlets
  • salt
  • peppers
  • 1 egg (small)
  • 4 Tbsps Pastry flour (about 50 grams)
  • 3 Tbsps Canola oil
  • 7 ozs Polenta (instant)
  • 1 pint vegetable stock
  • 5 ozs Sour cream

Instruction

  • Rinse, trim and finely grate the zucchini on a box grater. 
  • Rinse turkey cutlets, pat dry and cut into small, nugget-sized pieces about 5 cm (approximately 2 inches). Season with salt and pepper.
  • Squeeze half of the zucchini vigorously over a bowl to remove moisture. Collect the liquid in the bowl and set aside. 
  • In another bowl mix the pressed zucchini with the egg, 2 tablespoons of flour and salt to taste.
  • Sprinkle the turkey cutlets with the remaining flour and coat them with the zucchini and egg miture. Hold the cutlet firmly and apply pressure to keep the coating adhered to the zucchini. 
  • Heat the oil in a large non-stick pan and fry the nuggets over medium heat on both sides until golden brown.
  • Meanwhile, place the polenta, remaining grated zucchini, collected zucchini juice and stock in a pot and mix until smooth. Bring to a boil and cook the mixture over low heat, stirring occasionally until it becomes a thick paste, 7-8 minutes. If necessary, add a little more stock.
  • Drain the turkey nuggets on paper towels. Add the sour cream to the polenta and season with salt and pepper. Serve the polenta with the turkey nuggets.