Sr. M. Sacred Heart from the Alabama monastery shared her particular recipe for Russian chicken cutlets. Tomorrow’s column will have her other dish, cabbage and apple dish, often served with this particular dish. She sent the following:
1 lb of boneless, skinless chicken breasts (about 2 large)
1 lb of ground pork
1/2 cup butter, softened at room temperature
6 slices of day old French or Italian bread, thick sliced
1/3 cup or so of milk
1 tsp salt
1/4 tsp freshly grated black pepper
Cut off all the crusts on the bread and tear into pieces.
Add milk, enough to completely soften the bread.
Put chicken and ground pork through a meat grinder, on fine blade. place in large bowl. add all the rest of ingredients, including the bread/milk mixture.
Mix with your hands until well mixed.
Form into oval shaped patties (like hamburgers but oval shaped). Makes about 14 cutlets.
Dredge each one in flour.
Melt 2 tbps of butter and about 2 tbsp of olive oil in a skillet. (note: butter is the traditional Russian way to fry these, but an Italian Sister told me if I added a little olive oil, the butter will not burn).
Cook cutlets on each side until golden brown. Make sure they are thoroughly cooked.
For true Russian authenticity, serve cutlets with sour cream and freshly chopped dill.
Stay tuned for tomorrow’s monastic recipe: Russian cabbage and apple dish.