Russian Style Turkey Cutlets Recipes

RUSSIAN-STYLE TURKEY CUTLETS

Steps:

• 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.

TURKEY PATTIES (KOTLETI AKA CUTLETS)

Steps:

• Gather the ingredients. Thinly slice the carrot using a grater and then chop or shred the onion with a food processor. In a large mixing bowl, combine a pound of ground turkey, grated carrot and thinly grated or shredded onion, 1 egg yolk, and salt and black pepper to season. Combine the meat mixture well. Heat oil in a large skillet on medium heat for frying the patties. While the oil is heating up, shape the meat into small meatballs, and then flatten them to form patties. Fry the patties until each side is a rich, dark golden brown color - about 3-4 minutes per side. Transfer them to paper towels. Store turkey kotleti in a dish with a lid if you have leftovers. Keep them in the refrigerator for up to three days.

TENDER BREADED TURKEY CUTLETS

Steps:

• Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
• Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.

ITALIAN TURKEY CUTLETS

Steps:

• In a large saucepan, heat 2 teaspoons oil; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes and herbs; bring to a boil. Reduce heat; cook, uncovered, over medium heat until sauce is thickened, about 10 minutes., Meanwhile, sprinkle both sides of turkey with salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat. In batches, cook turkey until no longer pink, turning once. Serve with sauce. Sprinkle with cheese.