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We hope you got benefit from reading it, now let’s go back to russian or italian ground chicken cutlets recipe. To make russian or italian ground chicken cutlets you need 14 ingredients and 13 steps. Here is how you do that.
The ingredients needed to cook Russian or Italian ground chicken cutlets:
- Prepare of crust removed white bread.
- Get of half & half.
- Provide of ground chicken.
- You need of egg.
- Take of salt.
- Get of ground black pepper.
- Provide of dried dill (Russian version).
- Prepare of Italian seasoning (Italian version).
- You need of butter at room temperature.
- Use of butter for pan frying.
- Take of oil for pan getting.
- Get of bread crumbs (Russian version).
- Provide of bread crumbs (Italian version).
- Prepare of Parmesan cheese (Italian version).
Instructions to make Russian or Italian ground chicken cutlets:
- Tear bread into small pieces into a bowl.
- Add half & half, mix. Let sit until all milk is absorbed, about 2 minutes..
- Add to the bread, chicken and egg and 3 tablespoons of room temperature butter. Mix a little..
- Add salt, black pepper and dill. Mix Well..
- Place in freezer for 15 minutes..
- If Italian style, mix bread crumbs with Parmesan cheese. If Russian style, just use the bread crumbs..
- Place bread crumbs on a plate or bowl, what have you..
- Heat oil and butter in a no stick skillet, medium heat or even a tad lower..
- Separate your chicken mixture into 6 even parts..
- Form a cutlet shape, coat in bread crumbs, and place into the pan..
- Cook until golden brown, flip, cook until golden. Remove and serve..
- Note – i made a gravy from the oil left in the pan because my wife wanted a gravy, shown with gravy..
- Other things besides gravy, sour cream with dill. Mustard, steak sauce, chutney, things of that nature..
Thanks to a generous amount of butter that goes inside the patty, cutlets come out super juicy and literally mouthwatering. It's a traditional recipe of Russian cuisine that everyone will love. Ground chicken is often disappointingly dry, but here a bit of butter and cream keep the meat moist. 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.
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