CHICKEN CUTLETS "POJARSKY"
This version of the versatile croquette is especially good when the chicken is put through a fine meat grinder instead of being chopped by hand. Or, you can opt to buy ground chicken from your grocer. Another tasty way to serve chicken that I have been making for years. From "What's Cooking?"
Provided by Srb719
Categories Chicken
Time 3h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine chopped chicken, onion, parsely, milk, breadcrumbs, eggs, garlic, salt and pepper.
- Add additional breadcrumbs as needed to thicken batter.
- Divide mixture into four equal portions.
- Roll mixture into a patty. Shape the patty into a small cutlet.
- Refrigerate for at least two hours.
- Preheat oven to 375 degrees.
- Dip each cutlet into eggs and coat with breadcrumbs.
- In a skillet, melt butter and cook chicken cutlets over very low heat for 3 minutes on each side until golden.
- Cook in oven 30 minutes longer.
- Serve with a cream of mushroom sauce.
Nutrition Facts : Calories 632.7, Fat 24.8, SaturatedFat 11.2, Cholesterol 324.7, Sodium 796, Carbohydrate 58.3, Fiber 3.8, Sugar 6.2, Protein 41.8
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