Russian Cookbook

4 boneless chicken breast fillets, each weighing about 150 - 200 gr
2 cups buttermilk (original recipe required Kefir)
1 large onion, chopped
2 cloves garlic, finely chopped
1/4 cup fresh dill, finely chopped
1/2 teaspoon paprika
2 cups flour

Salt and pepper, to taste
1/2 cups canola oil for frying

Soak chicken overnight in buttermilk with onions, dill, paprika and garlic.

In a large plastic bag mix flour with seasonings. Place chicken pieces in bag and shake until thoroughly coated and dry.

Heat oil in a large, heavy-bottomed skillet until very hot. Put chicken on your hot pan and fry on each side for 10-15 minutes, until golden brown.

Remove chicken from pan, add more salt and pepper to taste and serve hot with mashed potatoes or rice.

4 boneless chicken breast fillets, each weighing about 150 - 200 gr
2 garlic cloves, chopped
1/3 cup all-purpose flour
2 eggs
1 tablespoon water
2 tablespoons paprika
1/4 cup of vegetable oil
Juice of 1 lemon
Salt and pepper, to taste

Lay each chicken breast between two sheets of greaseproof paper and pound with a mallet or the end of a rolling pin until it is about 1 cm thickness and even.

In a bowl, combine the lemon juice, garlic, salt and pepper. Coat the meat in it, then leave to marinate for 30 minutes.

Fill one plate or dish with flour.
In another plate beat the egg and water together
Mix salt, pepper and paprika together on the third plate.

Dip each fillet into the flour, then the egg, then the salt/pepper/paprica. Pat everything in well, then arrange the crumbed fillets on a plate and chill for about 1 hour.

In a large, heavy frying pan, heat the oil. Carefully add the fillets and fry until golden brown, turning once. Remove and drain on kitchen paper. Serve immediately with mashed potatoes.

250 gr chicken livers
2-3 onions, chopped
4 tablespoons vegetable oil
2 tablespoons butter
3 spring onions, chopped
2 tablespoons fresh dill, chopped
2 hard-boiled eggs, roughly chopped or diced
3 tablespoons mayonnaise
Salt and pepper, to taste

In a small frying pan, melt butter and fry livers until ready, livers must be firm but not dry.

Remove livers to the bowl and set aside.

Add the oil to the frying pan and wait till very hot. Add the onions and fry it until well browned and beginning to crisp, and caramelized around the edges. Add salt and pepper.

Finely hand-chop the livers, use a round-bladed knife. Place it a bowl and mix in the fried onions, oil, onions, eggs, dill and mayonnaise.

Cover and chill the livers for half an hour or until firm.