Russian-Style Chicken Cutlets

Yield: 4 servings

Ingredients

• 2 slices good-quality white bread, crusts removed
• 1/4 cup Half-and-Half
• 1 pound ground chicken
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried dill
• 5 tablespoons butter, 3 of them at room temperature
• 1 cup dry bread crumbs
• 2 tablespoons vegetable oil

Instructions

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.
2. 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.
3. 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.
4. 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.

Notes

Italian-Style Chicken Cutlets: Omit the dill. Use half bread crumbs and half grated Parmesan cheese to coat the cutlets.