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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Cutlets Pojarski Recipe

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This recipe for Chicken Cutlets Pojarski is from The Nelson Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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:
©Combine 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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