Prep 10 mins
Cook 10 mins
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. Serve with a light pasta dish and side salad. 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.
- 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 (if any), pepper, 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. Mix the parm and bread crumbs in a small bowl and coat the cutlets with the bread crumb mixture.
- 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.
Very good, although definitely a bit messy to work with! We all iked them except that I think next time I'll reduce the amount of salt I add. I think the butter and Parmesan - with the salt - made it a tad too salty for me. Thanks!
We enjoyed these, NcMysteryShopper, with a side of marinara/angel hair pasta and a salad. They turned out moist and delicious. (I ground my chicken breasts in the food processor). Thanks for posting. Roxygirl
So much flavor! I was really surprised! Loved the way the breading made a crunchy outer layer while the inside was moist and full of flavor. GREAT recipe! Will fall back on this one often for an easy and yummy kid and man pleasin dish. Served with rice and a green veggie- would be great many ways. Want to try this in smaller form as a flat meatball for pasta and sauce dishes like egg noodles with a creamy mushroom sauce, spaghetti, etc.... Wonderful on its own. Try it you will be glad you did- Thanks for another wonderful recipe ncm!