Russian Style Turkey Cutlets

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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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Steps

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Break the bread into pieces.

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In a large bowl , soak the bread in the half-and-half until the liquid is absorbed , about 2 minutes.

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Mix in the turkey , egg , salt , pepper , dill , and the 3 tablespoons room-temperature butter.

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Put in the freezer for about 10 minutes to firm up.

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Remove the turkey mixture from the freezer.

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It will still be very soft.

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Form the mixture into four oval cutlets and coat them with the bread crumbs.

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In a large , nonstick frying pan , heat the remaining 2 tablespoons butter and the oil over moderate heat.

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Cook the cutlets until golden brown and just done , 4 to 5 minutes per side.

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Menu suggestions.

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Sauted mushrooms are the traditional russian accompaniment to turkey cutlets.

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Beets , glazed carrots , and mashed potatoes are other excellent possibilities.

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Ingredients

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white bread, half-and-half, ground turkey, egg, salt, fresh ground black pepper, dried dill, butter, dry breadcrumbs, cooking oil