Recipe

Kotlety Pozarskie Polish Chicken Cutlets Also Known As Pozarski Cutlets Recipe

	Putercop / All my dishes 2 years ago A relatively simple chicken dish with flair and a lemon flavor. Good chow! Prep:15m Cook:35m Servings:4	Putercop
	polish easy cutlet

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Ingredients

4 chicken breasts, boned except for the wing bone (leave that in)

salt and pepper

8 oz minced veal

1 egg yolk beaten

1 egg beaten

4 tbs all purpose flour mixed with 4 tbs dried breadcrumbs

2 tbl salted butter for frying

4 tbls extra virgin olive oil or canola oil (my change)

juice of 1/2 lemon

Directions

Beat the chicken breasts to 1/2 their original height and season well (salt and pepper)

mix the veal and egg yolk and season lightly

place heaped teaspoons of the veal egg mixture in the center of the breast and wrap the chicken around it. Use toothpicks to secure the chicken rolls if necessary.

Mix flour and breadcrumbs

dip each cutlet in the beaten egg and then toss in the flour/breadcrumb mixture

make sure the meat is evenly coated

melt butter and extra virgin olive oil or canola oil in frying pan and quickly brown the chicken on all sides (don;t crowd the chicken you want it to fry not steam)

remove the chicken to a baking dish and bake for 35 minutes in a preheated 350 degree oven

mix the lemon juice with the frying pan juices and pour over the cutlets. If you burnt the butter in the frying pan skip this step

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