Pozharsky Cutlets
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The Tale of Pozharsky Cutlets
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Pozharsky cutlets, breaded minced chicken or veal cutlets, are said to originate from an inn in Torzhok run by the Pozharsky family in the early 19th century; legend holds that Tsar Nicholas I so enjoyed them there that they became a fixture of Russian aristocratic and later everyday cooking.
Ingredients
Scale:· 4 servings
- 1 1/2 lb ground chicken
- 3 slices white bread, crusts removed
- 1/2 cup milk
- 4 tbsp butter, softened, plus more for frying
- 1 egg
- Salt and black pepper
- 1 cup fresh breadcrumbs
- Oil, for frying
Instructions
- 1Soak the bread in milk until soft, then squeeze out excess liquid.
- 2Combine ground chicken, soaked bread, softened butter, egg, salt, and pepper, and mix until smooth and cohesive.
- 3Shape the mixture into oval patties.
- 4Coat each patty in fresh breadcrumbs, pressing gently to adhere.
- 5Fry in butter and oil over medium heat, 4-5 minutes per side, until golden and cooked through.
- 6Drain briefly on paper towels and serve hot.
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