A Deconstructed Turkey Rachel

I used to be able to travel back to Boston all the time for work.  It was great because I got to see family and friends and stay connected to my hometown in a way I can’t do now.  However, I would be lying if I said it didn’t also have to do with frequent stops to the Paramount, an awesome diner like place on Beacon Hill.  Open since 1937 this place is always packed but worth the wait.  My standard lunch order was the roasted turkey Rachel with sweet potato fries.  If you have never had a Rachel, its basically a Ruben sandwich with turkey and coleslaw instead of sauerkraut.  The mix of the tangy Russian dressing with the hearty turkey and the rye bread make me super happy.  Since I no longer get to fly up to Boston for one every couple of weeks I started craving it big time.  That’s when the idea to deconstruct the Rachel came to me – turn a lunch classic into a dinner staple.  In place of the rye bread I simply breaded turkey cutlets with breadcrumbs mixed with caraway seeds (the nutty yummy flavor you get in rye bread comes from those seeds).  Then the Russian dressing and coleslaw come together as a bed for the turkey cutlet.  To elevate this a bit I made my own Russian dressing and used bagged broccoli slaw which is much more crunchy and flavorful then the cabbage kind.  A bite of the cutlet with the slaw together and BAM you have a Rachel sandwich!  This dish will definitely get me through until the next time I can go to the Paramount.  Serve it for a totally outside the box Thanksgiving with some hoppy beer and I am sure your friends and family will flip.  Have a great holiday!!

A Deconstructed Turkey Rachel(printable version at the end of the post)

Inspiration:  the best sandwich at the Paramount
Special Equipment:  none

  • 1/2 cup mayonnaise
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 cup chili sauce
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons hot sauce
  • 12 ounce bag of broccoli slaw
  • 3/4 cup breadcrumbs
  • 1 tablespoon caraway seeds
  • 1/2 cup flour
  • 1 egg
  • 1 pound turkey cutlets
  • 2 tablespoons butter
  • 2 tablespoons olive oil

In a medium size bowl combine the mayo, Worcestershire sauce, chili sauce, apple cider vinegar, and hot sauce.  Season with salt and pepper.

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Stir in the broccoli slaw making sure it is all combined.  This can be done several hours in advance, store in the fridge and just take it out 30 minutes before serving to take the chill off.  Set out three bowls for breading – one with the breadcrumbs and caraway seeds in it, one with the flour and one with the egg, beaten with a splash of water.

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Set out a plate or cookie sheet to place the breaded cutlets on.  First tip each cutlet in the flour, shake off the excess, then dip in the egg, making sure to coat the entire thing and then finish in the caraway breadcrumbs, pressing them on to make sure they stick.

Once all the cutlets are breaded heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium high heat.  Once they are hot add as many cutlets as comfortably fit in.

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Cook 3 minutes per side and remove, add the remaining butter and oil to the pan and cook the remaining cutlets.  Serve the cutlets on top of the slaw mixture.

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A Deconstructed Turkey Rachel

  • Servings: 4
  • Print

Special Equipment:  none

  • 1/2 cup mayonnaise
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 cup chili sauce
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons hot sauce
  • 12 ounce bag of broccoli slaw
  • 3/4 cup breadcrumbs
  • 1 tablespoon caraway seeds
  • 1/2 cup flour
  • 1 egg
  • 1 pound turkey cutlets
  • 2 tablespoons butter
  • 2 tablespoons olive oil

In a medium size bowl combine the mayo, Worcestershire sauce, chili sauce, apple cider vinegar, and hot sauce.  Season with salt and pepper.  Stir in the broccoli slaw making sure it is all combined.  This can be done several hours in advance, store in the fridge and just take it out 30 minutes before serving to take the chill off.  Set out three bowls for breading – one with the breadcrumbs and caraway seeds in it, one with the flour and one with the egg, beaten with a splash of water.

Set out a plate or cookie sheet to place the breaded cutlets on.  First tip each cutlet in the flour, shake off the excess, then dip in the egg, making sure to coat the entire thing and then finish in the caraway breadcrumbs, pressing them on to make sure they stick.  Once all the cutlets are breaded heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium high heat.  Once they are hot add as many cutlets as comfortably fit in.  Cook 3 minutes per side and remove, add the remaining butter and oil to the pan and cook the remaining cutlets.  Serve the cutlets on top of the slaw mixture.

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