Ingredients
-
2
-
1/4
-
1
-
1
-
1/2
-
1/4
-
1/2
-
5
-
1
-
2
-
-
-
-
-
Directions
Russian-Style Turkey Cutlets, 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., I have to agree exactly with what another reviewer said — a little bland, and not bad but not fabulous. The use of butter also kind of defeats the purpose of using a lean meat like turkey. I probably will not make again., Loved them. I followed the recipe step by step. I didn’t have any problems with them staying together as others before had. I will certainly be making them again.On second thought, I did make one small change. used panko bread crumbs.
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
Menu Suggestions. |
|
5
Done
|
Sauted Mushrooms Are the Traditional Russian Accompaniment to Turkey Cutlets. Beets, Glazed Carrots, and Mashed Potatoes Are Other Excellent Possibilities. |
