Assembling the Stuffed Cutlets
Take a portion of the zucchini mixture in your palm and flatten it slightly. Place one turkey meatball in the center and carefully wrap the zucchini mixture around it, forming a round cutlet. The zucchini mixture should completely encase the meatball.
Repeat this process with the remaining ingredients, creating uniform cutlets. Each cutlet should be approximately 6cm (2.5 inches) in diameter and 3cm (1 inch) thick.
Roll each formed cutlet lightly in plain flour, ensuring all surfaces are coated. This flour coating helps create a golden, crispy exterior during frying.
Cooking the Perfect Cutlets
Heat vegetable oil in a large skillet over medium heat. The oil should be about 5mm (1/4 inch) deep in the pan. Test the oil temperature by dropping in a small piece of the mixture – it should sizzle immediately.
Carefully place the floured cutlets in the hot oil, leaving space between each one. Cook for 4-5 minutes on the first side until golden brown and crispy. Flip carefully using a spatula and cook for another 4-5 minutes on the second side.
Add more oil to the pan if needed during cooking. The cutlets should be golden brown on both sides and cooked through completely. Remove from heat and drain briefly on paper towels.
