Kotlety Pozarskie Polish Chicken cutlets also known as Pozarski cutlets
From putercop 16 years ago
- 35 minutes to make
- Serves 4
A relatively simple chicken dish with flair and a lemon flavor. Good chow!
Ingredients
- 4 chicken breasts, boned except for the wing bone (leave that in) shopping list
- salt and pepper shopping list
- 8 oz minced veal shopping list
- 1 egg yolk beaten shopping list
- 1 egg beaten shopping list
- 4 tbs all purpose flour mixed with 4 tbs dried breadcrumbs shopping list
- 2 tbl salted butter for frying shopping list
- 4 tbls extra virgin olive oil or canola oil (my change) shopping list
- juice of 1/2 lemon shopping list
How to make it
- 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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