Chicken Cutlets Stuffed with Potatoes, Mushrooms and Onion
3 potatoes, peeled, boiled and mashed
9 fresh mushrooms, washed and sliced
1 large onion, chopped
3 sprigs parsley, chopped
1 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
1/2 bag golden bread crumbs
6 skinless, boneless chicken cutlets
oil for frying
1/2 cup white wine
1. Sautee the chopped onion and mushrooms until golden. Drain off all liquid, add to the mashed
potatoes.
2. Add chopped parsley, salt and pepper to the mashed potatoes. Mix well.
3. Set up one plate with beaten egg, with a few drops of olive oil mixed in. On another plate spread
out golden crumbs.
4. Flatten the chicken cutlet on a work surface. Place 3-4 tablespoons of the mashed potato mixture
in the middle third of the cutlet. Fold the ends up to completely cover the potato mixture. Roll
the cutlet first in the egg, then in the bread crumbs until coated.
5. Heat oil in a frying pan. Gently place the coated cutlets in the frying pan, seam side down. When
that side has become golden, about 3 minutes. Turn gently to fry the other side. Repeat with
all the cutlets. Arrange the fried cutlets in a baking dish. Pour the wine over the top. Bake in
the oven 350 F/ 180 C for 15 minutes before serving.
6. Garnish with fresh parsley of desired.
This recipe can easily be adjusted for use on Pesach, by replacing the bread crumbs with matzo meal.