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               KOTLETY POZHARSKIE <GROUND CHICKEN CUTLETS>

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Russian                          Ethnic
                Poultry                          Maindish
                Slavic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4   c            Milk
   2       lb           Chicken breasts, boned &
                        - skinned
                        - or -
   2       lb           Turkey breast meat
   5       ea           Italian type white bread
                        - slices
     1/4   lb           Unsalted butter
     3/4   ts           Salt
     1/2   ts           White pepper
   2       c            Dried bread crumbs
  10       tb           Unsalted butter in small pcs

  Put 5 bread slices in abowl and pour in the milk. Soak
  the bread for 15 minutes. Squeeze the bread dry being
  careful not to tear it up. Grind the chicken fine then
  combine with the bread slices. Gradually beat in the
  1/4 lb of butter that you have softened, along with
  the salt & pepper, until the mixture is smooth. Make 6
  patties from this mixture. Roll them in the bread
  crumbs coating them completely. take the 10
  tablespoons of butter an clarify them in  large
  skillet over a Low heat. Remove from heat and allow to
  sit for 3 minutes so the whey will settle out. Spoon
  off the clear butter, dump the whey, and return 6
  tablespoons of the butter to the skillet. Place oever
  a Med. high heat and when hot fry the patties for
  approx. 5-6 minutes per side or until done to suit
  your taste. Serve at once, pour remianing butter over
  the patties. Very good with a dollop of plain yogurt
  or sour cream on each patty.
 


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