Cutlets “Pozharsky”

Submitted by Russian_Cuisine on Sun, 11/01/2015 - 09:18.

Ingredients for 3:

1 chicken
6 pieces white bread,
1 stick of frozen butter
Pepper and salt on taste
3 eggs
3 tbsp white bread crumbs

Method:

Remove skin and bones of the chicken.

Grind the meat.

Soak white bread pieces in water or milk, mix it with ground meat, add half-stick frozen and shredded margarine or butter, salt, pepper, and grind this once or twice all together, then knead.

Whip eggs.

Take about 1/4 lb mix, make an oval-shaped cutlet with wet hands, put a small piece of butter in the middle of cutlet. This is necessary to get a juicy cutlet.

Dip the cutlet in the whipped eggs, then roll the cutlet in breadcrumbs, and fry in a preheated skillet for about 2-3 minutes per side.

You have to fry with butter or margarine.

When all the cutlets are done, place them in a preheated to 190 C (380 F) oven for about 10 minutes.

Serve 2 cutlets per serving, with green peas, asparagus, cauliflower, potatoes, carrots, cabbage, and other, boiled in lightly salted water, vegetables on your taste.

Milk sauce is recommended with the vegetables.

Milk sauce:

Ingredients:

3 tbsp all-purpose flour
1/2 cup milk
Spices on taste (optional)

Method:

Cook 3 tbsp flour in a skillet, stirring, until the nut aroma appears.

Add 1/2 cup of milk to the skillet in a thin stream, mixing thoroughly.

When the sauce becomes a little denser than sour cream, it is ready.

Of course, you may add your favorite spices to the sauce, if you like.

Pour the sauce over cutlets and vegetables in a serving dish.

Serve immediately.