• Fast

Ingredients

1. 2 slices good-quality white bread, crusts removed
2. 1/4 cup half-and-half
3. 1 pound ground chicken
4. 1 egg
5. 1/2 teaspoon salt
6. 1/4 teaspoon fresh-ground black pepper
7. 1/2 teaspoon dried dill
8. 5 tablespoons butter, 3 of them at room temperature
9. 1 cup dry bread crumbs
10. 2 tablespoons cooking oil

Directions

1. 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. Mix in the chicken, egg, salt, pepper, dill, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.
2. Remove the chicken mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the bread crumbs.
3. In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.

Notes

Variation

Italian-Style Chicken Cutlets: Omit the dill. Use half bread crumbs, half grated Parmesan cheese to coat the cutlets.

Menu Suggestions

Sautéed mushrooms are the traditional Russian accompaniment to chicken cutlets. Beets, glazed carrots, and mashed potatoes are other excellent possibilities.