Recipe for Chicken Kotlety Pozharsky


4 slice white bread, stale; crusts removed
1/2 cup milk; approx
2 cup chicken, raw; finely chopped
4 tablespoon butter or margarine; softened
1 salt; to taste
1 pepper; to taste
1 bread crumbs; fine, dry
1 butter or oil; for frying


Soak bread in milk for about 20 mins. Squeeze dry and mix with chicken. Put chicken and bread through a meat grinder. Mix with softened butter; season with salt and pepper. With wet hands, shape mixture into oval patties; cover patties with bread crumbs. Fry in hot butter or oil until golden and crisp on all sides. Serves 2.

NOTES: These tasty and golden fried chicken cutlets are named for the : owner of an inn at Torzhok, which was once a popular stopover for : the travelers journeying between Moscow and St. Petersburg. : Originally, the cutlets were made with game.

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