“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)
1/4 teaspoonfreshly ground black pepper
1/2 teaspoondried dill
5tablespoonsbutter, 3 of them at room temperaure
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.
“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!”