Russian Style Chicken Cutlets Recipes

RUSSIAN-STYLE CHICKEN CUTLETS

Steps:

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

RUSSIAN-STYLE CHICKEN CUTLETS

Steps:

• 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.
• 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.
• 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.
• Variation: Italian-Style Chicken Cutlets: Omit the dill. Use half bread crumbs, half grated Parmesan cheese to coat the cutlets.
• Menu Suggestions: Sautéed mushrooms are the traditional Russian accompaniment to chicken cutlets. Beets, glazed carrots and mashed potatoes are other excellent possibilities.
• 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.

KOTLETY POZHARSKIE (RUSSIAN GROUND CHICKEN CUTLETS)

Steps:

• Soak bread slices in the milk in a small bowl for 15 minutes, then squeeze the bread dry.
• Combine the bread with the meat (grind together if you have a meat grinder), and gradually beat in the softened butter, along with the salt& pepper, until the mixture is smooth.
• Make 6 oval patties from this mixture (about 1 1/2" thick), then dip each in egg and then in the bread crumbs, thoroughly coating both sides.
• Clarify the remaining 10 tbsp butter by, without letting the butter brown, melting it slowly in a heavy skillet over low heat and skimming off the foam as it rises.
• Remove the butter from heat and let it sit for 2-3 minutes so they whey can settle out, then spoon off the clear butter and discard the milky solids at the bottom of the pan, and return 6 tbsp of the butter to the skillet.
• Place over a medium-high heat and when the butter is very hot fry the patties for about 5-6 minutes on each side or until the outside is golden brown and the inside doesn't look pink when pierced with the tip of a knife.
• Pour remaining clarified butter over the patties and serve immediately.