500 g boneless chicken breasts
3 slices White Bread
1/2 cup Milk
3.5 oz Butter
1 cup breadcrumbs
Salt & pepper
Cutlets carry a tang of childhood nostalgia, and that’s why they are a favorite of almost any Russian. It could be argued that Pozharsky cutlet is the most popular Russian dish. It combines tender and juicy minced meat with crispy bread crumbs, and it goes well with any sauce.
The secret to making this cutlet extra flavorful is soaking some white bread in milk or heavy cream and then adding it to the meat along with a piece of butter. This will make your cutlets extremely succulent!
- Ground the white meat in a meat grinder.
- Soak the bread in milk, press slightly to drain, and combine with 50g butter, 2 eggs, salt, and pepper. Ground in the meat grinder and mix well with the minced meat.
- Add the rest of the milk and mix well until smooth.
- Form oval cutlets. Dip each cutlet in a lightly beaten egg and then coat with breadcrumbs. Fry in butter for 3-4 minutes on each side until they are crispy and golden.
- Then, transfer your cutlets onto a baking pan and put them in the oven for 15-20 minutes at 180° C. Serve immediately with your favorite side dish.