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Claiborne's Chicken Cutlets Pojarski
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but to cook well, one must love and respect food."
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A Feast Made for Laughter (A Memoir with Recipes)
by Craig Claiborne, 1982, Doubleday & Company, Inc.
Out of Print, Used & Rare
large whole chicken breasts, skinned and boned
and freshly ground pepper, preferably white
teaspoon grated nutmeg
tablespoons butter [1 stick plus 3 tablespoons]
egg, lightly beaten
1/2 to 2 cups fresh bread crumbs
1/2 cups Paprika Sauce (see following recipe)
1. Chill a mixing bowl in the freezer.
Place the boned chicken meat in a board and chop with a sharp
or grind the meat, using a fine blade. There should be about 1 1/2
cups chopped or ground meat. Place meat in the chilled bowl. Add salt and
pepper to taste, nutmeg, and 5 tablespoons of the butter, melted. Beat
well or blend thoroughly but quickly with the fingers. Chill in the
but do not freeze.
Season the flour with salt and pepper and place on a length of
Beat the egg in a pie plate with the oil and water.
Place the bread crumbs on another length of waxed paper.
Divide the chicken mixture into 8 portions and shape each portion
a ball. Flatten each ball into 1/2-inch thickness and mold each into
shape of a small cutlet or pork chop. Dip 1 cutlet at a time into
into egg, then into bread crumbs. Press gently to make crumbs
Heat the remaining butter in a large skillet and carefully add the
cutlets. Cook until golden brown on one side. Turn and cook on the other.
Arrange on a hot platter with Paprika Sauce on the side or spooned
the cutlets. Garnish platter with parsley and serve immediately
buttered noodles and sautéed carrots.
YIELD: 4 servings
tablespoons chopped onion
teaspoons paprika [preferably
imported Hungarian paprika]
cup chicken stock
cup heavy cream
teaspoons lemon juice
and freshly ground pepper
cup sour cream
1. Melt 1 tablespoon of the butter in a small saucepan and cook the
until wilted. Sprinkle with paprika, flour, and thyme, stirring.
Stir in the chicken stock, using a wire whisk, and simmer about 3 minutes.
Add the cream and bring to the boil. Add the lemon juice, salt,
and Cognac. Strain the sauce through a sieve. Return to the heat
stir in the remaining butter and the sour cream. Bring just to the
but do not boil.
YIELD: 1 1/2 cups
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