1/4 Photos of 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.
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- 1Break 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.
- 2Remove 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.
- 3In 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.
- 4Menu Suggestions.
- 5Sautéed mushrooms are the traditional Russian accompaniment to turkey cutlets. Beets, glazed carrots, and mashed potatoes are other excellent possibilities.
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Nutritional Facts for Russian-Style Turkey Cutlets
Serving Size: 1 (206 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 454.8
- Calories from Fat 302
- Total Fat 33.6 g
- Saturated Fat 13.9 g
- Cholesterol 168.5 mg
- Sodium 623.3 mg
- Total Carbohydrate 12.3 g
- Dietary Fiber 0.6 g
- Sugars 1.0 g
- Protein 26.4 g