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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak bread slices in the milk in a small bowl for 15 minutes, then squeeze the bread dry. | 2. Combine the bread with the meat (grind together if you have a meat grinder), and gradually beat in the softened butter, along with the salt& pepper, until the mixture is smooth. | 3. Make 6 oval patties from this mixture (about 1 1/2" thick), then dip each in egg and then in the bread crumbs, thoroughly coating both sides. | 4. Clarify the remaining 10 tbsp butter by, without letting the butter brown, melting it slowly in a heavy skillet over low heat and skimming off the foam as it rises. | 5. Remove the butter from heat and let it sit for 2-3 minutes so they whey can settle out, then spoon off the clear butter and discard the milky solids at the bottom of the pan, and return 6 tbsp of the butter to the skillet. | 6. Place over a medium-high heat and when the butter is very hot fry the patties for about 5-6 minutes on each side or until the outside is golden brown and the inside doesn't look pink when pierced with the tip of a knife. | 7. Pour remaining clarified butter over the patties and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
home bread	5	slices		-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
chicken breast	2	lbs	ground ground ground	1560.3596	0.0	189.1482	83.9147
butter	8	tablespoons	unsalted softened	814.512	0.0682	0.9656	92.141
salt	3/4	teaspoon		-	-	-	-
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254
egg	1		beaten	71.5	0.36	6.28	4.755
breadcrumb	2	cups		-	-	-	-
butter	10	tablespoons	unsalted cut	814.512	0.0682	0.9656	92.141

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.