Quick, Easy -N- Fast Russian Style Chicken Cutlets Recipe
2 slices good-quality white bread, crusts removed
1/4 C. half-and-half
1 lb. ground chicken
1/2 t. salt
1/4 t. freshly ground black pepper
1/2 t. dried dill
5 T. butter, 3 of them at room temperature
1 C. dry bread crumbs
2 T. cooking oil
Break bread into pieces. In a large bowl, soak bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in chicken, egg, salt, pepper, dill and the 3 tablespoons room-temperature butter. Put in freezer for about 10 minutes to firm up.
Remover chicken 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 remaining 2 tablespoons butter and the oil over moderate heat. Cook cutlets until golden brown and just done, 4 to 5 minutes per side. Makes 4 servings.
For Italian-Style Chicken Cutlets: Omit dill. Use half bread crumbs, half grated Parmesan cheese to coat the cutlets.
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