CHICKEN POJARSKY
Ancestor of the chicken nuggetINGREDIENTS
550 g (18.5 oz) chicken breast (you can also use veal or salmon)
100 ml (3.4 fl oz) milk (or cream)
60 g (2.1 oz) grams white part of the bread (crumbed)
60 g (2.1 oz) unsalted butter
Salt and pepper to season
A small grating of nutmeg (optional)
About 100 g (3.5 oz) breadcrumbs (the homemade chunky type is great if you have them)
A few tablespoons of clarified butter or oil to cook the cutlets.
Cooking time:10 -15 minutes
Note
You can shape the mixture any way you want, make large patties or small and even use a cookie cutter to make fun shapes for the kids. If you feel adventurous you can flavour with paprika powder, curry powder, herbs, mushrooms or onion. Soubise sauce is recommended for dipping.
PROCEDURE
Cube the chicken and butter and tear the white part of the bread into small pieces.
Soak the bread with the cream (or milk if used) for a few minutes. Press out any excess cream in a sieve and press down on the soaked bread with a fork to compress it.
Pulse the chicken in the processor for a few seconds, add the soaked bread and pulse again for a few seconds, add seasoning and if desired any additional condiment or onion or parsley etc.
Add the butter cubes and process again for a number of seconds for the butter to be well incorporated. Rest the mixture, covered, in the fridge for 15 minutes.
Dust a bench with flour. Form whatever shapes are desired (but avoid balls) with the mixture and roll them in the breadcrumbs. If they are too soft, return them to the fridge for about half an hour to firm them.
Fry in the butter (or a neutral oil) on a moderate heat for at least 5 minutes each side to ensure that they are well coloured
When cooked, drain them on a sheet of paper towel.
They can be served with a spicy mayonnaise, or best with a soubise sauce.