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Source: Food and Wine Quick from Scratch

Russian-Style Chicken Cutlets
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.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 12 minutes
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2 slices white bread, crusts removed
1/4 cup half-and-half
1 pound 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 bread crumbs
2 tablespoons cooking oil




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.


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 will be perfect.


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