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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
1:00 |
Total Time: |
2:00 |
Ingredients: |
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3-1/2 to 4 lb. roasting chicken
2 cups soft bread crumbs
1/2 cup milk (or more)
1 egg, slightly beaten
2 to 3 tbsp. melted butter
Salt and pepper
Seasoned flour
1 egg, slightly beaten
2 tbsp. water
Fine bread crumbs
Butter
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Directions:
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Wash the chicken and pat dry. Remove the skin and scrape the meat from the bones. The skin and bones need not be wasted. Simmer them in a small quantity of water for chicken broth. Salt the broth lightly and add some vegetables for flavor.
Grind the chicken meat twice. Soften the bread crumbs in the milk and combine with the meat. Add the egg, melted butter, and seasoning to taste. Mix thoroughly. Shape the mixture into oval patties. Coat each patty with the seasoned flour. Dip in the beaten egg diluted with water, and then in the bread crumbs.
Pan-fry in the hot butter to a golden brown color. Lower the heat, cover the pan, and continue cooking a few minutes longer until the meat is done.
Serve with either a mushroom sauce or make a pan gravy, using the concentrated chicken broth. To concentrate the broth, strain it and boil it rapidly until just half of it remains.
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This old country dish is quite troublesome to prepare, but the results are truly superlative. For tender-moist patties, increase the milk.
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