Cutlet "Pozharsky"

5-6 pcs. Boneless chicken breasts;

2 Wheat bread without crusts - piece

1/2 glass Milk -
what milk to choose? we'll show

4 pcs. Egg - 3

100 g Butter;

1 glass Breadcrumbs;

Salt and pepper to taste

6 servings

Pulp chicken mince, add soaked in milk and squeezed bread, half the butter, salt and pepper and then mince. Pour the remaining milk and mix well. Stuffing should get lush. Divide the stuffing into portions of 100-120 g and form of his oval patties thickness of a finger. Roll each cutlet in egg and bread crumbs and fry in a pan with butter.

How to choose a meat grinder. We will tell.