food.com

Russian-Style Turkey Cutlets

5.0(26)

So simple and so good--these cutlets are a case where the whole is greater than the sum of the parts. Ground turkey is often disappointingly dry, but here a bit of butter and cream keep the meat moist. The butteriness of the juicy cutlets contrasts beautifully with the racy freshness of an uncomplicated red wine. A Beaujolais from France or a merlot from Trentino in Northern Italy or will be perfect.

by ncmysteryshopper·published 2005-08-24

Open original recipe

Lunch/Snacks

Servings

4 serving(s)

Total time

25 min

prep 15 min

Calories / serving

455 kcal

Ingredients (10)

serves

2 slices good-quality white bread, crusts removedbread
1/4 cup half-and-half
1 lb ground turkeyground-turkey
1 eggegg
1/2 teaspoon saltsalt
1/4 teaspoon fresh ground black pepperpepper
1/2 teaspoon dried dilldill
5 tablespoons butter, 3 of them at room temperaturebutter
1 cup dry breadcrumbsbreadcrumbs
2 tablespoons cooking oiloil

Instructions (5 steps)

01Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the turkey, egg, salt, pepper, dill, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.
02Remove the turkey mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the bread crumbs.
03In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.