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Breaded Chicken Patties

"As a mother of three, I like to make a few batches of these patties at one time and freeze the extras for another meal," writes Brenda Martin of Lititz, Pennsylvania. "I remember helping my mother make big batches, too—there were 11 of us, so it took a lot of food to fill us up!"

6 ServingsPrep/Total Time: 20 min.

Ingredients

1/4 cup finely chopped onion
1/4 cup finely chopped celery
6 tablespoons butter, divided
3 tablespoons all-purpose flour
1-1/3 cups milk, divided
2 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon onion salt
1/2 teaspoon celery salt
1/4 teaspoon pepper
2 cups finely chopped cooked chicken
1 cup dry bread crumbs
Sandwich rolls, split
Lettuce leaves and tomato slices, optional

Directions

In a large saucepan, saute onion and celery in 3 tablespoons butter
until tender. Combine flour and 1 cup milk. Gradually add to pan.
Bring to a boil; cook and stir for 2 minutes or until thickened. Add
parsley, seasonings and chicken. Remove from the heat. Chill until
completely cooled.
Shape chicken mixture into six patties, using about 1/3 cup mixture
for each patty. Place crumbs and remaining milk in separate shallow
bowls. Roll patties in crumbs, then dip into milk; roll again in
crumbs.

2 of 2

Breaded Chicken Patties (continued)

Directions (continued)

In a large skillet, cook patties in remaining butter for 3 minutes on
each side or until golden brown. Serve on rolls with lettuce and
tomato if desired.
Uncooked patties may be frozen for up to 3 months.
To prepare frozen patties: Cook in butter for 5-6 minutes on each
side or until golden brown. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 636 calories, 56 g fat (33 g saturated fat), 181 mg cholesterol, 1,546 mg sodium, 17 g carbohydrate, 1 g fiber, 17 g protein.