Pozharsky Cutlet
In Russia, no child can resist these delicious cutlets made with minced meat and breadcrumbs. Crispy on the outside, yet so amazingly juicy on the inside thanks to the added bread soaked in milk or heavy cream. It’s definitely one of the most popular nostalgic Russian foods, that not even the fussiest eaters can refuse.
Add your favourite sauce on the side as well as a side of potatoes to complete the meal and enjoy!
Pozharsky Cutlet
Ingredients
- 1 lb boneless chicken breasts
- 3 slices white bread
- 1/2 cup milk
- 3 eggs
- 3.5 oz butter
- 1 cup breadcrumbs
- salt
- pepper
Instructions
- Use a meat grinder to mince the meat.
- Place the milk in a wide bowl and soak the bread slices in it. Squeeze the bread lightly to remove excess. In a separate bowl, add 2 eggs, half the amount of butter, salt and pepper and crumble the soaked bread on top.
- Combine everything until evenly mixed, then mix in the minced meat and the milk leftover from soaking the bread in there as well.
- Beat the remaining egg in a bowl and place the breadcrumbs on a wide plate.
- Take pieces of the mixture and shape them into oval cutlets. Dup the in the beaten egg first, then dredge them through the breadcrumbs, making sure they're coated evenly.
- Heat up the rest of the butter in a pan until it melts and starts to bubble. Fry the cutlets on both sides until golden brown (about 4 minutes or so per side).
- Once all the cutlets are done, place them in a baking dish and place in a preheated oven at 180° C/ 356 °F for 15-20 minutes.
- Serve hot along with salad, potatoes or your favourite side dish.
Enjoy!
Notes
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