Ingredients Jump to Instructions ↓

  1. 2 slices good-quality white bread, crusts removed

  2. 1/4 cup half-and-half

  3. 1 pound ground chicken

  4. 1 egg

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon fresh-ground black pepper

  7. 1/2 teaspoon dried dill

  8. 5 tablespoons butter,

  9. 3 of them at room temperature

  10. 1 cup dry bread crumbs

  11. 2 tablespoons cooking oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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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