© Melanie Acevedo
Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4

So simple and so good—these cutlets are a case where the whole is greater than the sum of the parts. Ground chicken is often disappointingly dry, but here a bit of butter and cream keep the meat moist. Plus: More Chicken Recipes and Tips

How to Make It

Step 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.

Step 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.

Step 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.

Chef's Notes

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

You May Like