Russian or Italian ground chicken cutlets
Surprisingly great! My sister-in-law sent me this recipe. I've been sitting on it for awhile, but decided to give it a try. It was really good. Not really what i was expecting, much better. This one is a do again for sure. I made the Russian version, and i personally think it could use more dill. The consistency of the final mixed product is a little weird, and takes a little work, but maybe my ground chicken was wetter than normal. I bought it ground already.
I also used crust on, and a heel, of multigrain bread instead of white. I think this added a consistency in the cooked product i liked.
Also i used evaporated milk instead of half & half, because that's what i had on hand.
Russian or Italian ground chicken cutlets
Surprisingly great! My sister-in-law sent me this recipe. I've been sitting on it for awhile, but decided to give it a try. It was really good. Not really what i was expecting, much better. This one is a do again for sure. I made the Russian version, and i personally think it could use more dill. The consistency of the final mixed product is a little weird, and takes a little work, but maybe my ground chicken was wetter than normal. I bought it ground already.
I also used crust on, and a heel, of multigrain bread instead of white. I think this added a consistency in the cooked product i liked.
Also i used evaporated milk instead of half & half, because that's what i had on hand.
Cooking Instructions
- 1
Tear bread into small pieces into a bowl
- 2
Add half & half, mix. Let sit until all milk is absorbed, about 2 minutes.
- 3
Add to the bread, chicken and egg and 3 tablespoons of room temperature butter. Mix a little.
- 4
Add salt, black pepper and dill. Mix Well.
- 5
Place in freezer for 15 minutes.
- 6
If Italian style, mix bread crumbs with Parmesan cheese. If Russian style, just use the bread crumbs.
- 7
Place bread crumbs on a plate or bowl, what have you.
- 8
Heat oil and butter in a no stick skillet, medium heat or even a tad lower.
- 9
Separate your chicken mixture into 6 even parts.
- 10
Form a cutlet shape, coat in bread crumbs, and place into the pan.
- 11
Cook until golden brown, flip, cook until golden. Remove and serve.
- 12
Note - i made a gravy from the oil left in the pan because my wife wanted a gravy, shown with gravy.
- 13
Other things besides gravy, sour cream with dill. Mustard, steak sauce, chutney, things of that nature.
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