Chicken Cutlets Pojarski With Paprika Sauce

Locale: Polish

Source: Regina V Smith [link]

Serves: 3-4

Ingredients

Chicken Cutlers

  • 2 large chicken breasts, skinned and boned
  • salt
  • white pepper
  • 1/4 tsp nutmeg
  • 11 tbs butter
  • 1/2 c all-purpose flour
  • 1 egg
  • 1 tsp vegetable oil
  • 1 tbs water
  • 1.5-2 c breadcrumbs

Paprika Sauce

  • 2 tbs butter
  • 3 tbs onion, chopped
  • 2 tsp sweet paprika
  • 1 tbs all-purpose flour
  • 1/2 tsp dried thyme
  • 1/2 c chicken stock
  • 1/2 c whipping cream
  • 2 tsp lemon juice
  • salt
  • white pepper
  • 1 tbs cognac
  • 1/4 c sour cream

Steps

  1. Chop boned chicken meat until fine or grind in meat grinder. (Do not over-process.) Add meat to chilled bowl. Add salt and pepper to taste, nutmeg, and 5 tbs of melted butter. Mix well. Return bowl and mixture to freezer to chill. Do not freeze.

  2. Lay out dredging station. Season flour with salt and pepper and place on a length of wax paper. Break egg into pie plate and beat with vegetable oil and water. Place bread crumbs on another length of wax paper.

  3. Divide chilled mixture into 6 to 8 portions and shape each into a 1/2 inch thick cutlet. Dip one cutlet at a time into the flour, then in egg, then in bread crumbs. Repeat. Chill them until ready to cook.

  4. Head remaining butter in a large skilled, and carefully add the cutlets. Cook until golden brown on one side, then turn over and cook on the other. Serve with paprika sauce.

  5. For paprika sauce: melt one tablespoon of butter in a small saucepan and cook onion until wilted. Sprinkle with paprika, flour and thyme, stirring. Stir in chicken stock, and simmer about 3 minutes. (This much can be done hours ahead of time.)

  6. Add cream and bring to a boil. Add lemon juice, salt, pepper, and cognac. Strains sauce through a sieve. Return to heat, and stir in remaining butter and sour cream. Heat sauce but do not bring to boil. Serve with cutlets.

Notes

  1. Ingeri Eaton described this recipe as her family favorite. I didn't strain the sauce, and she tells me that she doesn't either. Smith credits Graham Kerr ("The Galloping Gourmet") with this recipe.

Log

  1. 2020-05-25: