Yield: 2 servings
|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