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Pozharskiye Kotlety




Source of Recipe


the web


Recipe Introduction


(CHICKEN CUTLETS)


List of Ingredients




1 pound skinless, boneless chicken breasts

2 slices white bread, crusts removed, soaked in water

1 egg yolk

1 tablespoon milk or cream

1 teaspoon salt

1/4 teaspoon freshly ground pepper

2 garlic cloves, finely minced or put through garlic press

1 tablespoon chopped, fresh parsley

1/2 cube (2 ounces) unsalted butter, cut into eight pieces and kept cold

About one cup dry, white bread crumbs

Oil for frying

Recipe



Cut chicken breasts into pieces and grind in food processor or meat grinder. Do not overprocess. Combine in a large bowl the bread (squeezed of excess liquid), the egg yolk, cream, salt, pepper, garlic and parsley. Whisk all ingredients together with a fork, then add the ground chicken and mix gently until well combined. If the mixture seems too dry, add a bit of cream to soften. If too moist, refrigerate until easy to handle.

Divide the meat mixture into eight equal parts. Into the center of each, place a piece of the cold butter. Moisten hands and gently shape the meat into ovals (your kotlety, or cutlets), working the pat of butter into the center of each. Roll the kotlety in the bread crumbs, maintaining a rounded oval shape.

Heat oil in a 9- or 10-inch frying pan (use just enough to cover the bottom of the pan). Do not crowd the kotlety, frying 4 to 5 at a time over a medium flame, turning frequently to ensure an even, golden crust. When fried properly, the cutlets should puff up gently as the butter inside melts. Serve with crunchy fried potatoes or mashed potatoes and your favorite seasonal vegetables. Serve with hot Russian mustard or a mushroom sauce.

Serves 8