Pozharsky Chicken Cutlets with Butter and Milk-Soaked Bread

What you need

• 600 g (1 1/4 lb) boneless skinless chicken breast
• 80 g (3 oz) white bread, crusts removed
• 100 ml (1/3 cup plus 1 tbsp) whole milk, 80 ml for soaking the bread, 20 ml for the egg wash
• 100 g (3 1/2 oz) unsalted butter, 60 g cold for the mix, 40 g for frying
• 1 1/4 tsp salt
• 1/2 tsp black pepper, freshly ground
• 2 large eggs
• 100 g (1 cup) fine dry white breadcrumbs
• 2 tbsp neutral oil, for frying

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F).

2. 2

   Tear the bread into pieces and soak it in 80 ml of the milk for 5 min. Squeeze out the excess.

3. 3

   Cut 60 g of the butter into small cubes and keep them cold.

4. 4

   Chop the chicken into small chunks and pulse in a food processor until it looks like coarse mince, not paste. A heavy knife works too.

5. 5

   Mix the chicken with the soaked bread, butter cubes, salt and pepper. Lift the mixture and slap it back into the bowl for 1 min, until it turns sticky. Chill for 20 min.

6. 6

   Whisk the eggs with the remaining 20 ml milk in a shallow dish. Spread the breadcrumbs on a plate.

7. 7

   With wet hands, shape the mixture into 8 oval cutlets about 2 cm thick, tapering one end slightly.

8. 8

   Dip each cutlet in the egg, then press it into the breadcrumbs on all sides.

9. 9

   Melt the remaining butter with the oil in a large skillet over medium heat. Fry the cutlets in two batches until golden, 3 min per side.

10. 10

    Move the cutlets to a baking tray and bake until cooked through with no pink inside and 74 °C (165 °F) at the center, 10-12 min.

11. 11

    Rest for 3 min before serving.

Imported from ovkuse.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.