- intloko yamathambo kunye nethambo kunye namathambo - ama-800 amagremu (okanye i-650 grams yamathanga ase-turkey ngaphandle kwesikhumba namathambo)
- ityuwa - 1/2 itaspoonfuls
- umnyama omnyama - 1/2 amathispuni
- I-Sauce yeWorcestershire - 2 iispuni
- lwesardard - 2 ithisipuni
- iifuno okanye ioli ephuziweyo - 1 st. i-spoonful
1. Ukuba usebenzisa i-turkey ngesikhumba namathambo, hlukanisa inyama emathanjeni uze ususe amathambo. Yinquma amathanga zibe ziincetu ezilinganisa i-2.5 cm uze uwabeke kwinqanaba elilodwa kwiphepha lokubhaka. Beka efrijini malunga nemizuzu engama-30. 2. Beka iinqunto ze-turkey kwiprojekti yokutya ngeqebenga yokugaya inyama uze ugaye i-1 yesibini ngamaxesha angama-12-14. Iinqununu ezinkulu zenyama ezifunyenweyo akufanele zibe ngaphezu kwe-3 mm. Beka inyama kwisitya. Yongeza ityuwa, i-pepper, i-Worcestershire sauce kunye nesardard, xuba. Ukwahlula umxube obangelwayo kwiindawo ezine kunye nezandla ukwenza ama-cutlet malunga nobukhulu be-2.5 cm. 3. Phula i-pan enkulu yokupaka emlilweni ophakathi kwimizuzu engama-4-5. Yongeza ioli. Beka ii-cutlets kwi-pan yokutshiza kunye ne-fry ngaphezu kobushushu obuphakathi kuze kube yintshontsho ebomvu, ungabathuthi, malunga nemizuzu emi-5. Emva koko vula ama-cutlets uze uqhubeke ushaka kuze kube yinto ebomvu ngokubhekiselele ngaphesheya, imizuzu engama-4-5. Ukunciphisa ukushisa ukuhamba ngokukhawuleza, ukusibekela ngokukhawuleza i-pan yocingo kunye nesibhambathiso sokuvumela ukuba umphunga uphume, kwaye ujonge imizuzu emi-5-6. I-thermometer yenyama kufuneka ibhale izinga lokushisa lama-71 degrees. Susa i-cutlets eyenziwe ngokusesikweni kwipeni kwaye usebenze ngokukhawuleza.
IiNkonzo: 3-4