Chicken Cutlets

A quick inexpensive dinner, very good served with garlic mashed potatoes, sauteed mushrooms, pickled beets and glazed carrots.

• Ready In: 28 mins
• Serves: 4

Ingredients

• 2  slices  good quality  white bread, crusts removed
• 1⁄4 cup half-and-half cream (or milk)
• 1  lb ground chicken
• 1  egg
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon  freshly ground black pepper
• 1⁄2 teaspoon dried dill
• 5  tablespoons butter, 3 of them at room temperaure
• 1  cup  dry breadcrumbs
• 2  tablespoons  cooking oil

Directions

1. 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.
2. Mix the chicken, egg, salt, pepper, dill and the 3 tablespooons room temperature butter.
3. Put in the freezer for about 10 minutes to firm up.
4. Remove the chicken mixture from the freezer, it will still be soft.
5. Form the mixture in to four oval cutlets and coat them with the bread crumbs.
6. In a large non stick frying pan, heat the remaining butter and the oil over moderate heat, cook the cutlets until golden brown and just done, 4 or 5 minutes per side.