Russian Style Chicken Cutlets Food
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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RUSSIAN-STYLE CHICKEN CUTLETS RECIPE - FOOD & WINE
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, …
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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.
CHICKEN CUTLETS (RUSSIAN RECIPE) - GIRL AND THE KITCHEN
2 tbsp fresh dill (roughly chopped) salt and pepper to taste. olive oil for frying. Instructions. Cut up 2 slices of bread of your choice into small cubes …
From girlandthekitchen.com
5/5 (3)Category Main EntreeCuisine RussianEstimated Reading Time 8 mins
From girlandthekitchen.com
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.
RUSSIAN-STYLE CHICKEN CUTLETS RECIPE | MYRECIPES
Recipes; Russian-Style Chicken Cutlets; Russian-Style Chicken Cutlets. Rating: 5 stars. 1 Ratings. 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 …
From myrecipes.com
5/5 (1)Servings 4
From myrecipes.com
5/5 (1)Servings 4
- 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.
RUSSIAN-STYLE CHICKEN CUTLETS RECIPE - RECIPES.NET
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 for 4 to 5 minutes per side, until golden brown and just done.
From recipes.net
Cuisine RussianCategory Pan-Fry & SkilletServings 4Total Time 40 mins
From recipes.net
Cuisine RussianCategory Pan-Fry & SkilletServings 4Total Time 40 mins
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