Title: Kotlety Pozharskie Chicken Cutlets>
Categories: Russian Ethnic Poultry Entree Slavic
Yield: 6 Servings
| 1/4 | c | Milk |
| 2 | lb | Chicken breasts, boned & skinned or - |
| 2 | lb | Turkey breast meat |
| 5 | | Italian type white bread slices |
| 1/4 | lb | Unsalted butter |
| 3/4 | ts | Salt |
| 1/2 | ts | White pepper |
| 2 | c | Dried bread crumbs |
| 10 | tb | Unsalted butter in small pcs |
Put 5 bread slices in abowl and pour in the milk. Soak the bread for 15
minutes. Squeeze the bread dry being careful not to tear it up. Grind the
chicken fine then combine with the bread slices. Gradually beat in the 1/4
lb of butter that you have softened, along with the salt & pepper, until
the mixture is smooth. Make 6 patties from this mixture. Roll them in the
bread crumbs coating them completely. take the 10 tablespoons of butter an
clarify them in large skillet over a Low heat. Remove from heat and allow
to sit for 3 minutes so the whey will settle out. Spoon off the clear
butter, dump the whey, and return 6 tablespoons of the butter to the
skillet. Place oever a Med. high heat and when hot fry the patties for
approx. 5-6 minutes per side or until done to suit your taste. Serve at
once, pour remianing butter over the patties. Very good with a dollop of
plain yogurt or sour cream on each patty.