In a bowl, soak the bread slices in milk for ten minutes—ensure the bread is completely submersed and press down if need be. Meanwhile, in a large bowl, place the ground turkey.
Finely peel and chop the garlic cloves and shallot, adding them to the ground turkey when finished.
Finely chop the dill and parsley.
Once ten minutes have passed, drain any excess milk from the bread slices and mash thoroughly with a fork.
Add the bread to the meat mixture along with the dill, parsley, salt, and pepper.
Mix thoroughly ensuring all ingredients are evenly distributed.
Form the meat mixture into 18-24 small oval patties.
Preheat oven to 375 degrees.
In a large pan, pour enough oil to evenly coat the bottom of the pan and turn stove top to medium heat.
Place patties in pan but do not overcrowd.
Cook for six or so minutes or until the bottom side are a nice golden brown: they should release from the pan easily for flipping.
Flip to the other side and let cook for an additional five to six minutes.
Once finished, place kotletki in an oven safe dish and continue to cook in the oven while cooking the remaining batches over the stove top.
Add additional oil as needed.
Once all kotletki are finished, I let them cook for ten minutes in the oven before serving.