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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 Night"

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Russian-Style Turkey Cutlets

Recipe #134820 | 25 min | 15 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: invictus

On Jul 9, 2009

I thought these were pretty good but the texture was a little mushy for my tastes, just a personal preference. During prep the meat, even after put in the freezer, was a little difficult to handle and I found that they easily "melted" into my container of breadcrumbs and I had to fish them out with a spatula and they lost their shape.

0 people found this review helpful

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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.

1 person found this review helpful

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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.

2 people found this review helpful

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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!!

3 people found this review helpful

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