Russian Style Chicken Cutlets

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.

Remover 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.

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.

Variation for italian-style chicken cutlets: omit the dill.

Use half bread crumbs , half grated parmesan cheese to coat the cutlets.

white bread, half-and-half, ground chicken, egg, salt, fresh ground black pepper, dried dill, butter, dry breadcrumbs, cooking oil