Chicken Cutlets Pojarsky

• 1 lb ground chicken (or chopped)
• 1 onion, chopped
• 2 tablespoons chopped parsley
• 6 tablespoons milk
• 3/4 cup breadcrumbs
• 2 eggs
• 2 garlic cloves, minced
• salt & pepper
• 2 eggs, beaten
• 2 cups breadcrumbs
• 1/4 cup butter

1. In a large bowl, combine chopped chicken, onion, parsely, milk, breadcrumbs, eggs, garlic, salt and pepper.
2. Add additional breadcrumbs as needed to thicken batter.
3. Divide mixture into four equal portions.
4. Roll mixture into a patty. Shape the patty into a small cutlet.
5. Refrigerate for at least two hours.
6. Preheat oven to 375 degrees.
7. Dip each cutlet into eggs and coat with breadcrumbs.
8. In a skillet, melt butter and cook chicken cutlets over very low heat for 3 minutes on each side until golden.
9. Cook in oven 30 minutes longer.
10. Serve with a cream of mushroom sauce.

ground chicken, onion, parsley, milk, breadcrumbs, eggs, garlic, salt, eggs, breadcrumbs, butter

Taken from www.food.com/recipe/chicken-cutlets-pojarsky-230659 (may not work)