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 track the history of `recipes` far back into distant history, in fact as far as ancient Egypt, and quite possibly further than that. In practice though, in the main part, these old cookbooks were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to historians are a few clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. As our culinary historical trip moves to more modern times we have a couple of cookery books from the fourteenth century ; one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the indian curry that is served today, but instead accounts of the types of food prepared by the cooks of the rich and powerful. In the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including spices like basil and coriander. The introduction of these new foods and spices created a torrent in recipe books, some of which are kept safe in private cookery archives. Over the following few centuries, the upper-class families of Europe competed to lay on the best banquets, and as a result the best chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, trying out, and recording the recipes of their peers. When we get to the 1900s, cooking books are highly popular due to increased literacy, people having increased spare time and having more money. The arrival of TV brings us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Kotlety Pozharskie _ground Chicken Cutlets_ recipe.
