Chicken Cutlets

  • Prep Time: 10 mins
  • Total Time: 28 mins
  • Servings: 4
  • About This Recipe

    “A quick inexpensive dinner, very good served with garlic mashed potatoes, sauteed mushrooms, pickled beets and glazed carrots.”


  • 2slicesgood quality white bread, crusts removed
  • 1/4 cuphalf-and-half cream( or milk)
  • 1lbground chicken
  • 1egg
  • 1/2 teaspoonsalt
  • 1/4 teaspoonfreshly ground black pepper
  • 1/2 teaspoondried dill
  • 5tablespoonsbutter, 3 of them at room temperaure
  • 1cupdry breadcrumbs
  • 2tablespoonscooking oil
  • Directions

  • 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 the chicken, egg, salt, pepper, dill and the 3 tablespooons 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 soft.
  • Form the mixture in to four oval cutlets and coat them with the bread crumbs.
  • In a large non stick frying pan, heat the remaining butter and the oil over moderate heat, cook the cutlets until golden brown and just done, 4 or 5 minutes per side.
  • Reviews

  • “This recipe was delicious, and easy to make! I followed the recipe exactly. I used milk. They were very moist. I served them with mashed potatoes and gravy. Will definitely be making these again and again! Thanks!”

  • “I was pleasantly surprised by how large the cutlets were.They are very generous portions instead of small patties.We found them very mild in flavor with the dill providing a nice hint in the background.The mixture is very soft even after chilling. I cookedat 300 degrees in an electric skillet, turning twice.I thought these would also be good topped with sauteed mushrooms and cheese and served in a bun too.Thank you for sharing your recipe!”