Ingredients
-
2
-
1/4
-
1
-
1
-
1/2
-
1/4
-
1/2
-
5
-
1
-
2
-
-
-
-
-
Directions
Chicken Cutlets, A quick inexpensive dinner, very good served with garlic mashed potatoes, sauteed mushrooms, pickled beets and glazed carrots , 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 cooked at 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!
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Steps
|
1
Done
|
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. |
|
2
Done
|
Mix the Chicken, Egg, Salt, Pepper, Dill and the 3 Tablespooons Room Temperature Butter. |
|
3
Done
|
Put in the Freezer For About 10 Minutes to Firm Up. |
|
4
Done
|
Remove the Chicken Mixture from the Freezer, It Will Still Be Soft. |
|
5
Done
|
Form the Mixture in to Four Oval Cutlets and Coat Them With the Bread Crumbs. |
|
6
Done
|
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. |
