These quickly fried “Russian-style” chicken cutlets are a tasty main dish you can have on the table in short order  less than a half-hour. One of the advantages of this simple recipe is that it includes a little butter and cream to keep the meat moist.

The recipe is among the varied selection in the “Quick From Scratch Chicken Cookbook” from Food & Wine magazine (American Express, distributed by Sterling, $14.95 paperback), with each dish shown in a full-page color photo.

Chapter headings group dishes for sauteing or stir-frying, for roasting or stewing and so on, accommodating cooks’ different tastes or needs. Helpful summaries of general information, hints and tips are also part of the book’s structure.

Notes for a suggested menu to go with this recipe remind cooks that sauteed mushrooms are the traditional Russian accompaniment to chicken cutlets. Beets, glazed carrots and mashed potatoes are other excellent possibilities, the editors point out.

Russian-Style Chicken Cutlets

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2 slices good-quality white bread, crusts removed

1/4 cup half-and-half

1 pound ground chicken

1 egg

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dried dill

5 tablespoons butter (3 tablespoons at room temperature)

1 cup dry bread crumbs

2 tablespoons cooking oil

Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the chicken, egg, salt, pepper, dill and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm.

Remove the chicken mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the bread crumbs.

In a large nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.

Makes 4 servings.

Variation for Italian-Style Chicken Cutlets: Omit the dill. Use half bread crumbs, half grated Parmesan cheese to coat the cutlets.