Chicken cutlets Pojarsky, the pan fried pieces of goodness you must try
INGREDIENTS 550 g (18. 5 oz) chicken breast (you can also use veal or salmon) 100 ml (3. 4 fl oz) milk (or cream) 60 g (2. 1 oz) grams white part of the bread (crumbed) 60 g (2. 1 oz) unsalted butter Salt and pepper to season A small grating of nutmeg (optional) About 100 g (3. 5 oz) breadcrumbs (the homemade chunky type is great if you have them) A few tablespoons of clarified butter or oil to cook the cutlets. Cooking time:10 15 minutes
|
|