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Craig Claiborne's Chicken Cutlets Pojarski

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Chicken Cutlets Pojarski
A Feast Made for Laughter (A Memoir with Recipes)
by Craig Claiborne, 1982, Doubleday & Company, Inc.

Out of Print, Used & Rare

2 large whole chicken breasts, skinned and boned
Salt and freshly ground pepper, preferably white
1/4 teaspoon grated nutmeg
11 tablespoons butter [1 stick plus 3 tablespoons]
1/2 cup flour
1 egg, lightly beaten
1 teaspoon oil
1 tablespoon water
1 1/2 to 2 cups fresh bread crumbs
1 1/2 cups Paprika Sauce (see following recipe)
Chopped fresh parsley

1. Chill a mixing bowl in the freezer.
2. Place the boned chicken meat in a board and chop with a sharp knife,
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 freezer,
but do not freeze.
3. Season the flour with salt and pepper and place on a length of
waxed paper.
4. Beat the egg in a pie plate with the oil and water.
5. Place the bread crumbs on another length of waxed paper.
6. Divide the chicken mixture into 8 portions and shape each portion into
a ball. Flatten each ball into 1/2-inch thickness and mold each into the
shape of a small cutlet or pork chop. Dip 1 cutlet at a time into flour,
then into egg, then into bread crumbs. Press gently to make crumbs
adhere. Chill briefly.
7. 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
over the cutlets. Garnish platter with parsley and serve immediately
with buttered noodles and sautéed carrots.
YIELD:  4 servings

Paprika Sauce

2 tablespoons butter
3 tablespoons chopped onion
2 teaspoons paprika [preferably
imported Hungarian paprika]
1 tablespoon flour
1/2 teaspoon thyme
1/2 cup chicken stock
1/2 cup heavy cream
2 teaspoons lemon juice
Salt and freshly ground pepper
1 teaspoon Cognac
1/4 cup sour cream

1. Melt 1 tablespoon of the butter in a small saucepan and cook the onion
until wilted. Sprinkle with paprika, flour, and thyme, stirring. Stir in the chicken stock, using a wire whisk, and simmer about 3 minutes.
2. Add the cream and bring to the boil. Add the lemon juice, salt, pepper,
and Cognac. Strain the sauce through a sieve. Return to the heat and
stir in the remaining butter and the sour cream. Bring just to the boil,
but do not boil.
YIELD: 1 1/2 cups
 

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