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Chicken Cutlets Pojarski Recipe

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This recipe for Chicken Cutlets Pojarski, by , is from The Nelson Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Nelson
Added: Wednesday, July 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 large chicken breasts, boned, and finely chopped in blender
5 Tbsp. plus 6 Tbsp. butter, melted
1/4 tsp. nutmeg
flour
1 egg, lightly beaten
1 tsp. plus 6Tbsp. oil
1 Tbsp. water
1 1/2 cups fresh bread crumbs
Chicken Cutlet Sauce

Directions:
Directions:
ęCombine chicken with 5 Tbsp. melted butter and nutmeg. Chill in frig. Divide into patties about 1/2 inch thick and dip in flour.
Combine egg, 1 tsp. oil and water. Dip cutlets into egg mixture, then bread crumbs. Refrigerate to set crumbs. Fry in remaining butter and oil until done. Serve with the following sauce:
2 tsp. butter
3 Tbsp. chopped onion
2 tsp. paprika
1 Tbsp. flour
1/2 tsp. thyme
1/2 cup chicken broth
1/2 cup cream
2 tsp. lemon juice
1/4 cup sour cream

Melt butter, add onion and cook until tender. Add paprika, flour and thyme and cook until thick over low heat. Stir in chicken broth and simmer for about 3 min. Add cream, lemon juice, sour cream and heat through. Serve over cutlets

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Very yummy if you like onion sauce.

 

 

 

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