1/4 cup milk
2 lb chicken breasts, boned & skinned, or -
2 lb turkey breast meat
5 each italian type white bread slices
1/4 lb unsalted butter
3/4 tsp salt
1/2 tsp white pepper
2 cup dried bread crumbs
10 tbsp unsalted butter in small pcs
Directions
Put 5 bread slices in abowl and pour in the milk. Soak
the bread for 15 minutes. Squeeze the bread dry being
careful not to tear it up. Grind the chicken fine then
combine with the bread slices. Gradually beat in the
1/4 lb of butter that you have softened, along with
the salt & pepper, until the mixture is smooth. Make 6
patties from this mixture. Roll them in the bread
crumbs coating them completely. take the 10
tablespoons of butter an clarify them in large
skillet over a Low heat. Remove from heat and allow to
sit for 3 minutes so the whey will settle out. Spoon
off the clear butter, dump the whey, and return 6
tablespoons of the butter to the skillet. Place oever
a Med. high heat and when hot fry the patties for
approx. 5-6 minutes per side or until done to suit
your taste. Serve at once, pour remianing butter over
the patties. Very good with a dollop of plain yogurt
or sour cream on each patty.
Servings: 6 servings
Kotlety Pozharskie
Categories: Chicken; Poultry
The History of Recipes
We are able to follow the history of `recipes` way back into history, at least as far into history as pharonic Egypt, and maybe even further. Interesting though that is, generally, these ancient cook books were just basic pictorial recipes for meal preparation.
Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a few documents detailing recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, main meal and dessert, something that is very familiar to us today. This early Roman chef informs us how the ancient Romans made use of a wide range of aromatic flavors, including some familiar names for example bay, fennel and dill. During the following few hundred years, the rich and powerful families of Europe competed to offer the most extravagent meals, and consequentially chefs and their recipe collections could command a high salary. However, it was during the 19th century that fine cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and writing down the recipes of their peers. By the advent of the 20th century, cookery publications are in great demand, mostly as a result of better eduction, leisure time and a general increase in wealth. |
We hope you enjoy this Kotlety Pozharskie _ground Chicken Cutlets_ recipe.
