Chicken Cutlets with Cucumbers

In Suzdal, they are preparing to celebrate the Day of the Cucumber . The main celebrations take place on the third Saturday in July every year. The holiday dedicated to the green vegetable was invented 16 years ago by the staff of the Vladimir-Suzdal Museum-Reserve . During the holiday, local housewives display hundreds of cucumber dishes on the streets - soups, rolls, jams. Everything can be tried and bought. In "Zasolochnaya" museum staff teach those wishing to pickle cucumbers. For children, puppet shows and master classes are held on making an old amulet used for pickling cucumbers - Akila's borage doll. Selfie lovers will be able to take pictures in funny cucumber costumes. For those who do not get to the cucumber carnival, our gift isproprietary recipe from the vice-president of the Association of Small Towns of Russia Igor Kekhter !

Ingredients

• 1-2 slices of wheat bread
• 2 pickles with pickle
• 2 chicken legs and breasts each
• small bunch of parsley
• 1 egg
• vegetable oil for frying cutlets
• salt
• 100 ml chicken broth
• juice of half a lemon
• 50 g Madeira or other sweet wine
• 30 g butter
• 1 tbsp. l. capers
• a pinch of nutmeg

Directions

1. Soak the bread in brine, 10-15 minutes. Squeeze out. Remove the chicken fillet from the bones and chop finely, as for chopped cutlets. Chop cucumbers and parsley until puree in a blender. Mix with egg. Prepare small oblong cutlets from minced meat. Fry until tender with vegetable oil.
2. Pour the chicken broth into the frying pan where the cutlets were fried. Add lemon juice, madeira, butter and chopped capers. Season with salt and nutmeg. Bring to a boil and turn off heat.
3. Pour the cutlets over the sauce and serve.