Name: Russian-Style Chicken Cutlets
Yield: 4
Ingredients: 2 slice good-quality white bread -; 1/4 c. half-and-half -; 1 lb. ground chicken -; 1 egg -; 1/2 tsp. salt -; 1/4 tsp. fresh-ground black pepper -; 1/2 tsp. dried dill -; 5 tbsp. butter -; 1 c. dry bread crumbs -; 2 tbsp. Cooking oil -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Russian-Style Chicken Cutlets

1. 2 slice good-quality white bread -

2. 1/4 c. half-and-half -

3. 1 lb. ground chicken -

4. 1 egg -

5. 1/2 tsp. salt -

6. 1/4 tsp. fresh-ground black pepper -

7. 1/2 tsp. dried dill -

8. 5 tbsp. butter -

9. 1 c. dry bread crumbs -

10. 2 tbsp. Cooking oil -

How to cook deliciously - Russian-Style Chicken Cutlets

1. Stage

Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the chicken, egg, salt, pepper, dill and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.

2. Stage

Remove the 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.

3. Stage

In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.

4. Stage

Variation: Italian-Style Chicken Cutlets: Omit the dill. Use half bread crumbs, half grated Parmesan cheese to coat the cutlets.

5. Stage

Menu Suggestions: Sautéed mushrooms are the traditional Russian accompaniment to chicken cutlets. Beets, glazed carrots and mashed potatoes are other excellent possibilities.

6. Stage

Wine Recommendation: 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.