Not quite croquettes and not quite chicken kiev, these rich, butter-stuffed chicken cutlets work the best when they’re breaded and refrigerated for at least an hour before they’re cooked, to firm them up.
- 1⁄2 cup dried porcini mushrooms (about 1 oz.)
- 4 slices stale white bread, crusts discarded, torn into small pieces
- 1 1⁄2 cups heavy cream
- 8 tbsp. butter
- 2 lb. boneless skinless chicken breasts, cut into large cubes
- 2 eggs, separated
- 1 pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 5 tbsp. canola oil
- 1 small yellow onion, finely chopped
- 2 tsp. flour
- 3 cups fresh bread crumbs
- Pour 2 cups boiling water over the mushrooms and let steep for 20 minutes. Drain the mushrooms and reserve the liquid. Roughly chop the mushrooms.
- Put the bread into a small bowl, add 1 cup of the cream, and let soak for 15 minutes; drain and discard cream. Cut half the butter into 16 small chunks and set aside.
- Grind the chicken in a food processor until smooth, about 30 seconds. Add soaked bread, egg yolks, and nutmeg and season with salt and pepper. Pulse mixture until well combined, about 1 minute. Transfer chicken mixture to a bowl; set aside.
- In a bowl, whip the egg whites with a whisk until foamy; fold into the chicken mixture with a rubber spatula. Divide the chicken into 16 even portions (about 1⁄3 cup each) and form each into an oval cutlet. Tuck a reserved chunk of butter into the center of each cutlet. With your hands, shape the cutlets into 3 1⁄2“-long patties that are 1⁄2” thick, making sure no butter is exposed. Place finished patties on a parchment paper–lined sheet pan and refrigerate.
- Heat 2 tbsp. of the oil in a 10″ skillet over medium-high heat. Add the onions and cook until soft and transparent, about 5 minutes. Add the chopped mushrooms and cook, stirring occasionally, until browned, about 3 minutes. Sprinkle in the flour and mix well. Pour in the reserved mushroom liquid, leaving any sediment behind, and the remaining cream. Bring to a simmer and cook until thickened, about 10 minutes. Turn off heat and season with salt and pepper. Keep mushroom sauce warm.
- Remove cutlets from refrigerator and coat them in the bread crumbs, pressing them to make them adhere. In a 12″ skillet, heat the remaining butter and oil over medium heat until it sizzles. Working in batches, fry the cutlets, turning once, until golden brown, 4–5 minutes per side. Transfer to a paper towel–lined plate. Serve the cutlets with the mushroom sauce over the top.