Chicken kotlety pozharsky
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | White bread, stale; crusts removed |
| ½ | cup | Milk; approx |
| 2 | cups | Chicken, raw; finely chopped |
| 4 | tablespoons | Butter or margarine; softened |
| Salt; to taste | ||
| Pepper; to taste | ||
| Bread crumbs; fine, dry | ||
| Butter or oil; for frying | ||
Directions
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