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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (206g) Recipe makes 4 servings |
||
| Calories 535 | ||
| Calories from Fat 318 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.4g | 54% | |
| Saturated Fat 14.4g | 72% | |
| Monounsaturated Fat 10.5g | ||
| Polyunsaturated Fat 7.5g | ||
| Trans Fat 0.3g | ||
| Cholesterol 186mg | 62% | |
| Sodium 806mg | 33% | |
| Potassium 376mg | 10% | |
| Total Carbohydrate 26.7g | 8% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 2.3g | ||
| Protein 26.6g | 53% | |
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Russian-Style Turkey Cutlets
By: NcMysteryShopper
Aug 24, 2005
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.
SERVES 4
Ingredients
- 2 slices good-quality white bread, crusts removed
- 1/4 cup half-and-half
- 1 lb ground turkey
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon dried dill
- 5 tablespoons butter, 3 of them at room temperature
- 1 cup dry breadcrumbs
- 2 tablespoons cooking oil
Directions
1
Break 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.2
Remove 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.3
In 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.4
Menu Suggestions.5
Sautéed mushrooms are the traditional Russian accompaniment to turkey cutlets. Beets, glazed carrots, and mashed potatoes are other excellent possibilities.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > European > Eastern > Russian
- Preparation > Time to Make > < 30 mins
- Occasion > Holiday/Event
- Occasion > Taste/Mood
- Dietary > Diabetic
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef #893586
On Feb 23, 2009
These were incredible. They were indeed crispy on the outside and soft on the inside. The butter makes the turkey so moist. I don't know if it was because my butter wasn't completely absorbed (I failed to make it room temp), but there was a little bit much, even though it was still delicious.
From: Doc's Mom
On Dec 15, 2008
Wow, these were really good! These patties were fluffy and moist, but crunchy on the outside. Oh, did I say rich… must be the butter… YUMM!
From: Kim127
On Jun 18, 2008
YUM!!! I was wondering what DH would think of these since they weren't "red meat" and he absolutely loved them. So moist but with the crunchy outside. They went perfectly with Mushrooms in Creamy Wine Sauce. Only change I made was to use fresh dill! Excellent!!
From: 2TSMOM
On Jan 19, 2009
These are wonderful!!! I've made them numerous times already and my whole family loves them. I use 2% milk instead of cream and only one tbsp of butter in the mix. I also cook these in just olive oil and they always turn out great. Thank you and God Bless.
ideas from Recipezaar
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