Russian Chicken Cutlets (Bitki or Bitochki)

Made these for dinner (per hubby’s request). They are delicious!


  • Boneless, skinless chicken tenders
  • 1 cup of flour
  • 3-4 eggs, beaten
  • Salt and pepper
  • Oil for frying
  • Instructions

    1. Put chicken tenders on the cutting board, lay plastic wrap over it (to prevent splattering) tenderize the pieces with a meat tenderizer. If no tenderizer, use a heavy bottomed skillet. Beat the pieces until thin.

    2. After all the chicken has been tenderized, season with salt and pepper.

    3. Make a dredging station. Beat eggs in a bowl.  Spoon the flour into a shallow pan or on a paper towel (less clean up).

    4. Preheat skillet on a medium heat and add oil.

    5. Dredge each piece of chicken in flour, then egg, then back in flour and again in egg.

    6. Put into the skillet and fry 3-4 minutes on each side, or until golden brown.

    Serve with mashed potatoes or pasta.

    7 thoughts on “Russian Chicken Cutlets (Bitki or Bitochki)

    1. Pingback: 2013 Overview and Happy New Year! | Marina's Kitchen

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