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      RECIPE TITLE "Russian-Style Chicken Cutlets Recipe"
    Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
    courtesy of Cooking.com

    yieldsServes 4 time--- difficultyeasy

    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.

    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 or will be perfect.

      RECIPE 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 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

      RECIPE METHOD

    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.

    VARIATION

    ITALIAN-STYLE CHICKEN CUTLETS
    Omit the dill. Use half bread crumbs, half grated Parmesan cheese to coat the cutlets.

    Recipe reprinted by permission of Food and Wine. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 579 Fat: 36g Carbohydrates: 29g
    Cholesterol: 98mg Sodium: 826mg Protein: 33g
    Fiber: 1g % Cal. from Fat: 56% % Cal. from Carbs: 20%


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