Pozharsky cutlets from veal and chicken

6 servings

60 minutes

The cutlets are prepared by Andrey Makhov, chef of the Pushkin restaurant.

Energy value per serving

• Calories: 766
• Proteins: 29.4g
• Fats: 43.3g
• Carbohydrates: 63.2g

Ingredients

• Veal: 150 g
• Chicken fillet: 300 g
• Butter: 200 g
• Sliced loaf: 5 pc
• Milk: 80 ml
• Stale loaf: 1 pc
• Cream 35%: 150 ml
• Onion: 3 pc
• Chicken egg: 2 pc
• Salt: to taste
• Ground white pepper: to taste

Cooking steps

1. Soak 5 pieces of sliced loaf in milk. Cut 100 grams of butter into pieces and place it in the freezer.

   Required ingredients:

   • Sliced loaf: 5 piece
   • Milk: 80 ml
   • Butter: 200 g

2. Chop the onion and sauté in 100 grams of butter until golden brown.

   Required ingredients:

   • Onion: 3 pieces
   • Butter: 200 g

3. Cool the sautéed onion to room temperature. Squeeze the bread from the milk.

   Required ingredients:

   • Sliced loaf: 5 piece

4. Pass veal, chicken fillet, onion, and bread through a meat grinder with a medium knife. Add cream to the minced meat, season with salt and pepper to taste. Slightly beat the minced meat. Then add frozen pieces of butter.

   Required ingredients:

   • Veal: 150 g
   • Chicken fillet: 300 g
   • Onion: 3 pieces
   • Sliced loaf: 5 piece
   • Cream 35%: 150 ml
   • Salt:  to taste
   • Ground white pepper:  to taste
   • Butter: 200 g

5. Cut stale bread for breading the cutlets. Mix 2 eggs.

   Required ingredients:

   • Stale loaf: 1 piece
   • Chicken egg: 2 pieces

6. Divide the minced meat into four parts. Form patties from each part. Dredge each patty in flour, then dip in eggs, and coat evenly with breadcrumbs.

   Required ingredients:

   • Chicken egg: 2 pieces

7. Fry the cutlets in butter. Then bake in a preheated oven at 180 degrees for 15 minutes.

   Required ingredients:

   • Butter: 200 g