RUSSIAN-STYLE CHICKEN CUTLETS
So simple and so good-these cutlets are a case where the whole is greater than the sum of the parts. Ground chicken is often disappointingly dry, but here a bit of butter and cream keep the meat moist.
Categories russian-style chicken cutlets
Yield 4
Number Of Ingredients 10
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.
RUSSIAN-STYLE CHICKEN CUTLETS
Make and share this Russian-Style Chicken Cutlets recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
KOTLETY POZHARSKIE (RUSSIAN GROUND CHICKEN CUTLETS)
Low fat and low carb, inexpensive dinner. Goes nicely with mashed potatoes. Said to have been created for Alexander I in a popular tavern in the small Russian town of Torzhok. Turkey can also be substituted for the chicken
Provided by littleturtle
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
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.
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5/5 (3)Category Main EntreeCuisine RussianEstimated Reading Time 8 mins
- Cut up 2 slices of bread of your choice into small cubes and let sit in a bowl with 1/2 a cup of milk for a few minutes.
- In another larger bowl, combine ground chicken, eggs, chopped dill, Greek yogurt, salt and pepper. As an FYI in this particular recipe I used ground turkey as well as ground chicken. It turned out great.
- Squeeze out the access milk out of the cubes of bread and add them into the meat mixture. Mix well with your hands until all is combined. Do not overmix as overworking the meat will lead to dry patties. (not yummy) I sometimes have a heavy hand with my salt with these little patties. So I always fry up a tiny little piece and test it out for seasoning.
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- If you’re using bread, toast the bread and pulse in the food processor or use a box grater. Place the breadcrumbs or the panko breadcrumbs in a bowl and top with milk.The milk should just cover the bread. You may not need all the milk, depending on the size of your bread.
- The meat mixture should be very tender. It is much softer in consistency than regular meatloaf mixture.
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- 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.
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From grantourismotravels.com
Cuisine RussianEstimated Reading Time 8 minsCategory MainCalories 90 per serving
- Sauté finely chopped onions in a tablespoon of neutral cooking oil until soft and nearly translucent, then add finely chopped garlic and finely grated carrot and continue to sauté, adding a tad more oil if necessary, until carrots are soft then transfer to a mixing bowl to cool down a little.
- Soak three slices of white bread or slices of a small baguette in the milk so that the bread is completely submerged and absorbs the milk. When it’s very soft, squelchy and almost mushy, squeeze out the milk then transfer it to the mixing bowl.
- Add the chicken mince, sea salt, black pepper and finely chopped dill to the mixing bowl and combine well.
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RUSSIAN CHICKEN CUTLETS - COPYKAT RECIPES
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5/5 (3)Total Time 45 minsCategory Main CourseCalories 202 per serving
- Grind chicken, in a large bowl combine chicken, chopped onion, shredded zucchini, bread crumbs, egg, salt and pepper, mix together well. Let chicken rest for about 30 minutes before forming into patties. Over a medium to a medium-high heat, cook chicken patties for approximately 4 minutes on each side, be sure to cook thoroughly.
- You may want to serve with a little dollop of sour cream and a sprig of fresh dill. I really like this dish, because the chicken is very moist and these reheat very well. So you can make several at once, enjoying during your evening meal, and then again on a later occasion. You might wonder what these would go well with, I like to serve these with a beet salad or even some cooked potatoes.
RUSSIAN-STYLE CHICKEN CUTLETS RECIPE | MYRECIPES
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- 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.
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- Add seasonings, salt, white/black pepper , lightly beaten egg, fresh dill herbs and chopped red chili. Combine well.
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