Russian Style Chicken Cutlets Recipes

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RUSSIAN-STYLE CHICKEN CUTLETS



Russian-Style Chicken Cutlets image

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.

Categories     russian-style chicken cutlets

Yield 4

Number Of Ingredients 10

2 slice good-quality white bread
1/4 c. half-and-half
1 lb. ground chicken
1 egg
1/2 tsp. salt
1/4 tsp. fresh-ground black pepper
1/2 tsp. dried dill
5 tbsp. butter
1 c. dry bread crumbs
2 tbsp. Cooking oil

Steps:

  • 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, pepper, dill 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 and coat them with the bread crumbs.
  • 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.
  • Variation: Italian-Style Chicken Cutlets: Omit the dill. Use half bread crumbs, half grated Parmesan cheese to coat the cutlets.
  • Menu Suggestions: Sautéed mushrooms are the traditional Russian accompaniment to chicken cutlets. Beets, glazed carrots and mashed potatoes are other excellent possibilities.
  • Wine Recommendation: 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.

RUSSIAN-STYLE CHICKEN CUTLETS



Russian-Style Chicken Cutlets image

Make and share this Russian-Style Chicken Cutlets recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 slices good-quality white bread, crusts removed
1/4 cup half-and-half
1 lb ground chicken
1 egg
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon dried dill
5 tablespoons butter, 3 of them at room temperature
1 cup dry breadcrumbs
2 tablespoons cooking oil

Steps:

  • 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, pepper, dill and the 3 tablespoons room-temperature butter.
  • Put in the freezer for about 10 minutes to firm up.
  • Remover the chicken mixture from the freezer; it will still be very soft.
  • Form the mixture into four oval cutlets and coat them with the bread crumbs.
  • 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.
  • Variation for Italian-Style Chicken Cutlets: Omit the dill.
  • Use half bread crumbs, half grated Parmesan cheese to coat the cutlets.

KOTLETY POZHARSKIE (RUSSIAN GROUND CHICKEN CUTLETS)



Kotlety Pozharskie (Russian Ground Chicken Cutlets) image

Low fat and low carb, inexpensive dinner. Goes nicely with mashed potatoes. Said to have been created for Alexander I in a popular tavern in the small Russian town of Torzhok. Turkey can also be substituted for the chicken

Provided by littleturtle

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

5 slices home style bread, crust trimmed off (4 oz)
1/4 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)
3/4 teaspoon salt
1/2 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

Steps:

  • 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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  • Pozharsky cutlet. Juicy, fleshy chicken in a crispy coat. What's not to like? According to legend, they were invented by innkeeper Evdokim Pozharsky in Torzhok (between St. Petersburg and Moscow).
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  • 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, pepper, dill, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.
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Top Asked Questions

What is Russian cutlets?
About Russian Cutlets Recipe: A delectable cutlet recipe stuffed with boneless chicken chunks along with potatoes, carrots and a host of spices, covered with the goodness of vermicelli and sesame seeds and deep fried to crispy golden.
How do you cook frozen chicken cutlets from frozen?
Remove the chicken mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the bread crumbs. 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.
What are chicken cutlets Kiev style?
Like modern chicken Kiev, the croquettes were covered with egg and breadcrumbs and fried. Later, "chicken cutlets Kiev-style" were listed in Apportionments for dinners, separate dishes and other products of public catering (1928) which served as a standard reference for Soviet catering establishments.
How long do you cook chicken cutlets in a frying pan?
Form the mixture into four oval cutlets and coat them with the bread crumbs. 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.

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