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.
- 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.
- 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.
- 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.
- Menu Suggestions.
- Sautéed mushrooms are the traditional Russian accompaniment to turkey cutlets. Beets, glazed carrots, and mashed potatoes are other excellent possibilities.
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.
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.