Chicken Culets Pojarski With Paprika Sauce Recipe

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Chicken Culets Pojarski With Paprika Sauce
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Ingredients
22
Count
Nutrition
862
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. CHICKEN CUTLETS:.
  2. Chill a medium sized mixing bowl in the freezer.
  3. Place the boned chicken meat on a board and chop thoroughly with a sharp knife until fine or grind the meat in a meat grinder. (You can use a food processor for this but you must take extreme care not to over-process the meat as the texture of your cooked cutlets will be too heavy.).
  4. Add the meat to the chilled bowl. Add salt and white pepper to taste, the nutmeg and 5 tablespoons of the butter, melted. Mix well. Return the bowl and mixture to the freezer to chill once more while you prepare the dredging station. Do not freeze.
  5. Season the flour with salt and white pepper and place on a length of wax paper. Break the egg into a pie plate and beat with the vegetable oil and water. Place the bread crumbs on another length of wax paper.
  6. Divide the child mixture into 6 to 8 portions and shape each into a 1/2 inch thick cutlet. Dip one cutlet at a time into the flour, then in egg, then in bread crumbs. Press the crumbs gently into the cutlets then chill them until ready to cook. ( The cutlets may be made several hours ahead to this point. Keep cutlets refrigerated until ready to cook.).
  7. Heat the remaining butter in a large skillet and careful add the cutlets. Cook until golden brown on one side then turn and cook on the other.
  8. Serve with the Paprika Sauce.
  9. PAPRIKA SAUCE:.
  10. Melt one tablespoon of the butter in a small saucepan and cook the onion until wilted. Sprinkle with the paprika, flour and thyme, stirring. Stir in the chicken stock, using a whisk and simmer about 3 minutes. (The sauce may be made several hours ahead up until this point.).
  11. Add the cream and bring to a boil. Add the lemon juice, salt and white pepper to taste and the cognac.
  12. Strain the sauce through a sieve. Return to the heat and stir in the remaining butter and the sour cream. Heat the sauce through but do not bring to a boil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 862.38 Kcal (3611 kJ)
Calories from fat 562.4 Kcal
% Daily Value*
Total Fat 62.49g 96%
Cholesterol 250.28mg 83%
Sodium 825.48mg 34%
Potassium 434.59mg 9%
Total Carbs 44.34g 15%
Sugars 3.2g 13%
Dietary Fiber 3.19g 13%
Protein 29.64g 59%
Vitamin C 1.9mg 3%
Vitamin A 0.5mg 16%
Iron 2.8mg 16%
Calcium 120.9mg 12%
Amount Per 100 g
Calories 241.49 Kcal (1011 kJ)
Calories from fat 157.49 Kcal
% Daily Value*
Total Fat 17.5g 96%
Cholesterol 70.09mg 83%
Sodium 231.16mg 34%
Potassium 121.7mg 9%
Total Carbs 12.42g 15%
Sugars 0.9g 13%
Dietary Fiber 0.89g 13%
Protein 8.3g 59%
Vitamin C 0.5mg 3%
Vitamin A 0.1mg 16%
Iron 0.8mg 16%
Calcium 33.9mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.8
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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