Method:Sauteing

1. Formula

1. 2 slices good-quality white bread, crusts removed
2. 1/4 cup half-and-half
3. 1 pound ground chicken
4. 1 egg
5. 1/2 teaspoon salt
6. 1/4 teaspoon fresh-ground black pepper
7. 1/2 teaspoon dried dill
8. 2 tablespoons butter
9. 3 tablespoons butter, at room temperature
10. 1 cup dry bread crumbs
11. 2 tablespoons cooking oil

2. Nutrition Information

• Calories: 792 kcal
• Carbohydrates: 121 g
• Dietary Fiber: 10 g
• Fat: 29 g
• Protein: 18 g
• Sugars: 29 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the chicken, egg, salt, pepper, dill, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.
2. Remove the chicken mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the bread crumbs.
3. In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.

4. Remark

Notes: