QUICK, EASY -N- FAST RUSSIAN STYLE CHICKEN CUTLETS

2 slices good-quality white bread, crusts removed
1/4 cup half-and-half
1 lb. ground chicken
1 egg
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. dried dill
5 Tbsp. butter, 3 of them at room temperature
1 cup dry bread crumbs
2 Tbsp. cooking oil

Break bread into pieces. In a large bowl, soak bread in the half-and-half until the liquid is absorbed, about 2 minutes.

Mix in chicken, egg, salt, pepper, dill and the 3 tablespoons room-temperature butter. Put in freezer for about 10 minutes to firm up.

Remove chicken mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the bread crumbs.

In a large nonstick frying pan, heat remaining 2 tablespoons butter and the oil over moderate heat. Cook cutlets until golden brown and just done, 4 to 5 minutes per side.

Makes 4 servings

FOR ITALIAN-STYLE CHICKEN CUTLETS:
Omit dill. Use half bread crumbs, half grated Parmesan cheese to coat the cutlets.