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Russian-Style Chicken Cutlets


  • 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


  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.

Yield: 4 servings

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

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