Kotlety Pozharskie (Russian Ground Chicken Cutlets)

Recipe by littleturtle
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 5
    slices home style bread, crust trimmed off (4 oz)
  • 14
    cup milk
  • 2
    lbs ground chicken breasts (or 1 lb ground chicken & 1 lb lean finely ground veal)
  • 8
    tablespoons unsalted butter, softened (1/4 lb)
  • 34
    teaspoon salt
  • 12
    teaspoon white pepper
  • 1
    egg, beaten
  • 2
    cups fresh breadcrumbs, pulverized in a blender or shredded with a fork
  • 10
    tablespoons unsalted butter, cut into small pieces
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DIRECTIONS

  • 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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