|
Chicken Cutlets Pojarski The New York Times Magazine Yield: 4 servings 2 large whole chicken breasts, skinned and boned Salt and freshly ground pepper, preferably white ¼ tsp. grated nutmeg 11 Tbsp. butter, divided ½ cup flour 1 egg, lightly beaten 1 tsp. oil 1 Tbsp. water 1½ to 2 cups fresh bread crumbs Chill a mixing bowl in the freezer. Place the boned chicken meat on a board and chop with a sharp knife or grind the meat, using a fine blade. There should be about one and one-half cups chopped or ground meat. Place the meat in the chilled bowl. Add salt and pepper to taste, nutmeg and five tablespoons of the butter, melted. Beat well or blend thoroughly but quickly with the fingers. Chill in the freezer, but do not freeze. Season the flour with salt and pepper and place on a length of wax paper. Beat the egg in a pie plate with the oil and water. Place the bread crumbs on another length of wax paper. Divide the chicken mixture into eight portions and shape each portion into a ball. Flatten each ball to one-half inch thickness and mold each into the shape of a small cutlet or pork chop. Dip one cutlet at a time into flour, then into egg, then into bread crumbs. Press gently to make crumbs adhere. Chill briefly. Heat the remaining butter in a large skillet and carefully add the cutlets. Cook until golden brown on one side. Turn and cook on the other. Arrange on a hot platter with Paprika Sauce on the side or spooned over cutlets. Garnish platter with parsley and serve immediately. |
| Home | Table of Contents | Poultry Index |