Russian-Style Turkey Cutlets

Total Time
15 mins
10 mins

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.

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  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.
Most Helpful

3 5

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. I used panko bread crumbs.

3 5

These were just ok. They are slightly bland for our taste, so if we make them again, they will definitely need something added to them. Not bad, just not fabulous.