{"id":1334,"date":"2018-10-11T15:12:40","date_gmt":"2018-10-11T12:12:40","guid":{"rendered":"https:\/\/negolodaj.com\/?p=1334"},"modified":"2021-12-04T16:57:32","modified_gmt":"2021-12-04T13:57:32","slug":"otbivnye-iz-indyushinyh-serdechek","status":"publish","type":"post","link":"https:\/\/negolodaj.com\/en\/recepty\/myaso\/otbivnye-iz-indyushinyh-serdechek\/","title":{"rendered":"Fried Turkey Heart Chops"},"content":{"rendered":"
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Ingredients<\/h2>\n

✔ turkey hearts - 500 g
✔ olive oil - 1 tsp.
✔ salt, pepper - to taste<\/p>\n

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🕜 30 minutes\u00a0
👥 5-6 servings
Nutrition*:<\/strong> 16\/6\/0
Calories*:<\/strong> 136 kcal<\/p>\n

*per 100 grams of finished product<\/p>\n

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    Directions<\/div>
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    1. Wash the turkey hearts. Cut the big ones in half.<\/li>\n
    2. Beat out the hearts, salt, pepper.<\/li>\n
    3. Fry 12-15 minutes on medium heat.<\/li>\n
    4. Eat delicious turkey hearts chops.<\/li>\n<\/ol>\n

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      Full recipe<\/h2>\n\n\n\n

      Not all people eat giblets: hearts, liver, stomach. Some people think it’s not good, some don’t know how to cook them properly, and some people just hate it. But in fact, giblets, especially hearts, are a great source of protein, and have their own special taste, different from other types of meat. My favourite dishes are turkey hearts – they are juicy enough and not as hard as pork or beef.<\/p>\n\n\n\n

      Today I want to tell you about one of the fastest and tastiest recipes – turkey heart chops. By the way, such chops can be quietly eaten by people who stick to diets.<\/p>\n\n\n\n

      First we’ll wash our hearts well. If you want, cut off the fatty layer. Since I don’t strictly follow my diet, I’ll leave the fat to make the chops taste more intense. Next, we’ll cut the big turkey hearts in half. The small ones can not be cut to the full extent and turn around to make a solid bat.<\/p>\n\n\n\n

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        The prepared hearts must be beaten. When the hearts are large, you can beat them a little harder as the meat can be harder. You should not overdo it during the beating process so that you do not get dry chips later. The chop should remain a chop.<\/p>\n\n\n\n

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          During the beating, blood clots come out of the hearts. Therefore, it is better to wrap the heart in a food film, and only then do the process. <\/p>Tip<\/cite><\/blockquote>\n\n\n\n

          Meat products must be salted and pepperized. For convenience, I salt and pepper the first heart on both sides, and then put the rest on it with a slide, performing the procedure on one side only. <\/p>\n\n\n\n

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            Let’s go straight to the roast. On a heated frying pan with a drop of oil and fry chops, on medium heat, 4-5 minutes on each side, turning over 2 times. Thus, the chop ends frying on the same side on which he began.<\/p>\n\n\n\n

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              In this case, the turkey chop is fully fried to the state of “well done”, but does not have time to burn. I like this one with golden crust the best.<\/p>\n\n\n\n

              Turkey hearts shoot hard enough when frying, so it’s better to cover the frying pan with a splash net. <\/p>Tip<\/cite><\/blockquote>\n\n\n\n

              Ready-made chops are delicious, nonfat and will accurately diversify your daily diet. You can serve them with any side dish, salad or just make a sandwich with them. <\/p>\n\n\n\n

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                Bon appetit! Don’t starve\u00a0😋<\/p>\n","protected":false},"excerpt":{"rendered":"

                Turkey Heart Chops is not the most popular dish, but those who have cooked it once will surely put it in their cookery book. The heart has its own unique meat flavour.<\/p>\n","protected":false},"author":1,"featured_media":1332,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,45],"tags":[51,35,52,53],"class_list":["post-1334","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-myaso","category-osnovnye-blyuda","tag-turkey","tag-meat","tag-chops","tag-heart"],"_links":{"self":[{"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/posts\/1334"}],"collection":[{"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/comments?post=1334"}],"version-history":[{"count":14,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/posts\/1334\/revisions"}],"predecessor-version":[{"id":4052,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/posts\/1334\/revisions\/4052"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/media\/1332"}],"wp:attachment":[{"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/media?parent=1334"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/categories?post=1334"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/tags?post=1334"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}