20 Reviews of Russian-Style Turkey Cutlets

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.

From: PanNan

On Oct 17, 2005

What a great way to use ground turkey! This simple meal is nice for a busy weeknight after work. I did use a little less butter, and I thought it worked just fine. I also used panko instead of bread crumbs, which gave them a nice crispy crust. Thanks for posting this one.

From: Jessica K

On Oct 22, 2005

These were good. my hubby even ate them and liked them, and he doesn't try new things! To me it was like a giant meatball with a crispy coating! I used asiago bread, very yummy! Thanks!

From: Kaarin

On Oct 26, 2005

These are very good; my husband liked them even! I used homemade dill bread crumbs, which made a delicious crispy crust. Thanks!

From: CraftScout

On Jun 18, 2008

So delicious, so moist. I made some mini ones for lunchboxes, and they were definitely the best thing in the box! Thank you for posting, made for ZWT4 . . . but I will be making these again!

From: LizAnn

On Apr 26, 2008

Excellent! My whole family gobbled them up. Very easy to make; I didn't think they were labor intensive at all. I did add 1/3 cup finely chopped onion and I used garlic and herb bread crumbs for the coating. I will be making these often. Thanks for a great 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: Burned Toast

On Jan 11, 2007

Great recipe! This was a bit labor intensive but definitely worth it! I have never had such moist turkey - in any form! I used Wonder's whole grain white bread and cut the butter in the frying pan to just 1 tablespoon (rounded out by olive oil). I did not taste the dried dill, so I might increase it to a full teaspoon next time. I would also consider using egg whites instead of a whole egg to help with the huge fat grams. I wonder if margarine would have the same effect as butter, and I might use half margarine-half butter next time as an experiment. These were very filling, and we could have easily made this with 1/2 the recipe for our family (two adults, two small kids). You could also make this into 8 smaller patties (and maybe freeze half of the raw patties). Mine also took longer to cook. It was more like 10 minutes per side to get the thick patties to cook. Again, I think smaller patties would have been a smarter option for us. Next time, I will definitely use 1/2 the ingredients or freeze 1/2 of this recipe. In the end, it was delicious. My 2 year old finished all of hers and then licked her fingers, which she has never done before! Thanks!

From: zelizabeth

On Oct 27, 2006

I loved this recipe. It was easy, I already had everything in the house, and it was a real hit with the roommate. I served it with mushrooms and a little sour cream with some more dill in it. Definitely a keeper. Thanks!