Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 sl White bread, stale; crusts -softened
-removed Salt; to taste
1/2 c Milk; approx Pepper; to taste
2 c Chicken, raw; finely chopped Bread crumbs; fine, dry
4 tb Butter or margarine; Butter or oil; for frying

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9

Soak bread in milk for about 20 mins. Squeeze dry and mix with
chicken. Put chicken and bread through a meat grinder. Mix with
softened butter; season with salt and pepper. With wet hands, shape
mixture into oval patties; cover patties with bread crumbs. Fry in
hot butter or oil until golden and crisp on all sides. Serves 2.

NOTES: These tasty and golden fried chicken cutlets are named for the
: owner of an inn at Torzhok, which was once a popular stopover
for
: the travelers journeying between Moscow and St. Petersburg.
: Originally, the cutlets were made with game.

From: Dan Klepach

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