Chicken kotlety pozharsky

Yield: 2 servings

Measure Ingredient
4 slices White bread, stale; crusts removed
½ cup Milk; approx
2 cups Chicken, raw; finely chopped
4 tablespoons Butter or margarine; softened
\N \N Salt; to taste
\N \N Pepper; to taste
\N \N Bread crumbs; fine, dry
\N \N Butter or oil; for frying

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Soak bread in milk for about 20 mins. Squeeze dry and mix with chicken. Put chicken and bread through a meat grinder. Mix with softened butter; season with salt and pepper. With wet hands, shape mixture into oval patties; cover patties with bread crumbs. Fry in hot butter or oil until golden and crisp on all sides. Serves 2.

NOTES: These tasty and golden fried chicken cutlets are named for the : owner of an inn at Torzhok, which was once a popular stopover for

: the travelers journeying between Moscow and St. Petersburg.

: Originally, the cutlets were made with game.

From: Dan Klepach

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