Delicately flavoured chicken and sow-cream patties, Kotlety Pozharskie (koht-lce-yct-tee poh-zjar-skee-yeh) make a templing family supper dish. Serve with Brussels sprouts and croquette potatoes.
1 ½ lb. boned chicken breasts
1 medium-sized onion
4 oz. fresh white breadcrumbs
4 tablespoons sour cream
½ teaspoon salt -½ teaspoon black pepper
1 egg, lightly beaten
3 oz. dry white breadcrumbs
2 oz. butter
1 tablespoon olive oil
Mince the chicken breasts and onion finely.
In a medium-sized mixing bowl, com-bine the chicken mixture with the fresh breadcrumbs, sour cream, salt and pepper. Place the mixture in the refrigerator and chill for 30 minutes.
Remove the mixture from the refriger-ator and, with your hands, shape the mixture into eight round patties.
Dip the patties in the beaten egg and then in the dry breadcrumbs. Set aside.
In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, place the patties in the pan. Fry for 5 to 7 minutes on each side, or until they are golden brown and cooked through.
Remove the pan from the heat and transfer the patties to a warmed serving dish. Serve at once.