VERMICELLI WITH CHICKEN CUTLETS

Russia
Serves 6-8


There are many versions oF this excellent dish. Some have breadcrumbs worked into the
cutlets, some mix the chicken with game or with beef. We like this with a little pork
mixed in.
                                            1 egg, beaten with 1 tablespoon of water
1 stick butter, room temperature                  and 1 teaspoon of olive oil
3 large whole chicken breasts               6 tablespoons of butter
 skinned, boned, and ground                 6 tablespoons of flour
1/2 pound of sausage meat                   2-1/2 cups of chicken broth
1-1/2 teaspoons of salt                     1 cup of light cream
1/2 teaspoon of pepper                      Salt and pepper to taste
1/4 teaspoon of mace                        1 l/2 teaspoons of dill weed
flour For dredging                          1 pound oF vermicelli
bread crumbs for dredging                        cooked very al dente, drained


Place a large bowl in the freezer until it is very cold. Meanwhile, melt half of the stick of
butter. Plane the ground chicken, sausage meat, 1-1/2 teaspoons of salt, 1/2 teaspoon of
pepper, mace, and melted butter into the cold bowl. Mix well with your hands, then beat
thoroughly with a spoon. Rechill in the freezer, but do not freeze. Place the flour and
bread crumbs for dredging on separate pieces of waxed paper. Place the egg mixture in a
shallow dish. Form the chicken mixture into 1/2 inch thick cutlets. Dredge them with
flour, then dip in the egg mixture, then dredge with bread crumbs. Chill again in the
freezer for 6 minutes. 

In a large frypan, melt the remainder of the stick of butter (you may need more butter,
depending upon the number of cutlets) and brown the cutlets evenly. Set aside.

In a saucepan, melt the 6 tablespoons of butter, add the flour, stirring it into a 
smooth paste. Gradually, over low heat, add the chicken broth and cream, and
simmer until smooth and thickened, seasoning with salt and pepper. Stir in the dill
weed. In a large casserole, arrange the pasta. Spoon one-third of the sauce over it,
arrange the cutlets on top and cover with the remaining sauce. Place, uncovered, in a
preheated 300 F oven until bubbling.