Turkey Cutlets, aka Kotleti

A luscious spin on a Soviet-era favorite, by an emigre turned food-world luminary.

Special To The Jewish Week

4 slices white sandwich bread, crusts discarded, torn into small pieces
1 cup heavy cream or milk
10 tablespoons unsalted butter (see headnote)
2 pounds ground turkey breast (or a combination of breast and dark meat)
2 large eggs, separated
1 pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
4 tablespoons canola or peanut oil
3 cups fresh bread crumbs
Syndicate content