Turkey Nuggets in Zucchini Coating

Ingredients

• 3 zucchinis (250 g each)
• 400 g turkey cutlets
• Salt
• Pepper
• 1 egg (large)
• 50 g spelt whole‑grain flour
• 3 tbsp Rapeseed oil
• 200 g instant polenta
• 500 ml vegetable broth
• 150 g Sour cream

Instructions

1. 1.

   Wash and peel the zucchinis, then grate them very finely on a box grater.

2. 2.

   Rinse the turkey cutlets, pat dry, and cut into about 5 cm pieces (nuggets). Season lightly with salt and pepper.

3. 3.

   Squeeze half of the grated zucchini by hand over a bowl to extract the liquid, catching the juice.

4. 4.

   Transfer the squeezed zucchini to another bowl. Mix in the egg, 2 Tbsp flour, and a pinch of salt.

5. 5.

   Dust the turkey nuggets with the remaining flour and coat them with the zucchini‑egg mixture, pressing the coating firmly onto each piece.

6. 6.

   Heat the oil in a large non‑stick skillet over medium heat and bake the nuggets until golden brown on both sides.

7. 7.

   Meanwhile, whisk the polenta with the remaining grated zucchini, the collected zucchini juice, and the broth in a pot. Bring to a boil, then reduce to low heat and stir occasionally for 7–8 minutes until thickened. Add more broth if needed.

8. 8.

   Drain the turkey nuggets on paper towels. Stir the sour cream into the polenta, season with salt and pepper, and serve the nuggets atop the creamy polenta.