Chicken Cutlets "pojarsky"

This version of the versatile croquette is especially good when the chicken is put through a fine meat grinder instead of being chopped by hand. Or, you can opt to buy ground chicken from your grocer. Another tasty way to serve chicken that I have been making for years. From "What's Cooking?"

• Ready In: 3 hrs
• Serves: 4

Ingredients

• 1  lb ground chicken (or chopped)
• 1  onion, chopped
• 2  tablespoons  chopped parsley
• 6  tablespoons milk
• 3⁄4 cup  breadcrumbs
• 2  eggs
• 2  garlic cloves, minced
•  salt & pepper
• 2  eggs, beaten
• 2  cups  breadcrumbs
• 1⁄4 cup butter

Directions

1. In a large bowl, combine chopped chicken, onion, parsely, milk, breadcrumbs, eggs, garlic, salt and pepper.
2. Add additional breadcrumbs as needed to thicken batter.
3. Divide mixture into four equal portions.
4. Roll mixture into a patty. Shape the patty into a small cutlet.
5. Refrigerate for at least two hours.
6. Preheat oven to 375 degrees.
7. Dip each cutlet into eggs and coat with breadcrumbs.
8. In a skillet, melt butter and cook chicken cutlets over very low heat for 3 minutes on each side until golden.
9. Cook in oven 30 minutes longer.
10. Serve with a cream of mushroom sauce.