POLISH CHOPPED CHICKEN CUTLETS..KOTLETY POZARSKIE, IN SOURCREAM DIJON AND DILL SAUCE

Often there’s something that “triggers” in a good way my cooking or blogging. These inspirations come from everywhere, including just scrolling through FaceBook. Today a FB friend posted his Polish Grandmother’s obituary. While I’m not Polish I was raised in a Polish neighborhood so all things Polish seem very familiar to me. Reading about this woman’s life and family brought up these “Polish” sentiments. Reminded me of a dish I first had at a Polish deli in Jersey City NJ’s Paulus Hook neighborhood. The dish is called KOTLETY POZARSKIE and it’s amazing. Ground/Chopped Chicken or Veal, sometimes Turkey is mixed with eggs, seasonings, then breaded and fried slowly in butter. Served as is. For a dinner one night I created a “sauce” thinking along Polish flavor lines and came up with a sour cream, Dijon mustard and fresh dill sauce. Really tasty. The genesis of this recipe is actually Russian but it became a popular dish in Polish cuisine. Take your cooking inspiration from the wide world around you, you’ll never get bored in the cooking department. I hope this inspiration is worthy of a Polish grandmother’s praise and memory.

KOTLETY [POZARSKIE FOR: 4 TIME: 1 HOUR 15 MINUTES, APPROX.

3 BONELESS AND TRIMMED CHICKEN BREAST HALVES, CHOPPED IN TO A FINE DICE

2 EGGS SEPARATED

1 KAISER OR HARD ROLL TORN INTO PIECES AND SOAKED IN A LITTLE MILK

1 TBS. SOFTENED BUTTER

1 TBS OF FINELY CHOPPED PARSLEY

PINCH OF MARJORAM

SALT, BLACK PEPPER

2 TBS. SEASONED FLOUR (KOSHER SALT, SWEET PAPRIKA, GRANULATED GARLIC)

1 BEATEN EGG

DRY UNSEASONED BREADCRUMBS

2 TBS BUTTER, 1 TBS CORN OR CANOLA OIL

FOR THE SAUCE

2 TBS OF BUTTER

3 TBS. SOUR CREAM

1 TSP. CHOPPED FRESH DILL

1 TBS. DIJON MUSTARD

SALT AND PEPPER TO TASTE

Preheat your oven to 350 degrees F. In a large bowl beat 2 egg yolks, blend in the butter. Squeeze the milk out of the roll and mix with the eggs yolks and butter, beat the 2 egg whites till stiff and reserve. Blend the chicken with the yolks and bread mixture. Add the parsley, marjoram, salt and pepper to taste. When this is all blended gently add the stiff egg whites. Form into 2 1/2 inch oval patties. If too sticky to work with add a small amount of breadcrumbs. Not too much, just enough to make them easy to form. Chill in the fridge for 10 minutes. Now flour them , dip into beaten eggs, then into the breadcrumbs. Chill for 10 minutes. Using a heavy pan heat the butter and oil. When hot , remove the cutlets from the fridge and fry on medium heat for 5 minutes per side. Drain on paper towels. When done with all the cutlets place in an ovenproof dish and place them in the oven for 15 minutes. While they are baking, create a sauce by melting 2 tbs of butter in the pan over low heat, Then add the sour cream and whisk it into the butter, then the Dijon Mustard…whisk till smooth then add the dill , salt and pepper to taste. Remove the Kotlety from the oven and on a platter pour the sauce and arrange the Kotlety on top. Makes about 8 kotlety. What to serve with? Mashed or Boiled potatoes, steamed green peas or sauteed cabbage. HAPPY COOKING!!

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