| Ingredients:
Filling
3/4 lb mushrooms, finely chopped.
1/4 tsp salt.
Freshly ground pepper.
Patties
2 lb minced chicken breasts.
2 cups fresh bread crumbs.
1/2 cup cream.
1 egg lightly beaten.
1 1/2 tsp salt.
Cayenne pepper, nutmeg and black pepper.
2 tbsp butter.
1 tb oil.
Sauce
1 tbsp butter.
1/4 cup finely chopped spring onion.
2/3 cup cream.
2 tsp white vinegar.
2/3 cup sour cream.
Cook's Tip:
Cyclops brand is the closest to Russian sour cream.
It is very creamy and doesn't have additives like
gelatin.
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Method:
Filling
Melt the butter in a pan over
a medium heat, saute mushrooms with salt and a
pinch of pepper until the browned and the liquid
has evaporated. Remove one tsp of mushrooms to
add to the sauce and reserve the rest for the
filling of the “Kotletky’ patties.
Patties
In a large bowl, mix together
one cup of the breadcrumbs and the cream and combine
with the chicken, egg, salt and a pinch each of
cayenne, nutmeg and pepper. Spread the remaining
crumbs in a shallow pan.
Divide the chicken mixture
into eight portions. With wet hands, form each
portion into an oblong patty. Flatten slightly
and place 1/8th of the mushroom filling in the
centre of each one. Fold over and pat chicken
around filling, then roll each gently in the breadcrumbs
and place on a baking paperlined tray. Cover and
chill.
In a large frying pan, heat together
the butter and oil. Arrange patties in a single
layer and saute over a medium heat for about 5
minutes on each side, adding more butter if necessary
until patties are golden brown.
Sauce
In a small saucepan, melt butter
and cook onions without browning for 2-3 minutes.
Add cream, increase heat to high and cook, stirring
constantly, until the cream thickens slightly.
Reduce heat to low, add vinegar, sour cream and
salt. Heat through but do not boil. Add reserved
mushroom filling. Taste and add seasoning.
Serving
Serve each Kotletky with a
spoonful of sauce.
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