Pozharsky cutlets from the restaurant "Onyx

8 servings

30 minutes

A recipe from Torzhok, where they know a lot about Pozharsky cutlets: it was in this ancient Russian city that they were invented in the 18th century (you can read more about the history here). The version from the restaurant "Onyx" is the one that is considered classic - with chicken and butter. Chef - Sergey Vinogradov. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides.

Energy value per serving

• Calories: 293.8
• Proteins: 27.4g
• Fats: 9.9g
• Carbohydrates: 21.5g

Ingredients

• Chicken fillet: 770 g
• Egg yolk: 80 g
• Salt: 10 g
• White bread: 350 g
• Vegetable oil: to taste
• Butter: 50 g

Cooking steps

1. Pass the chicken fillet through a meat grinder. Add melted butter, egg yolks, and salt to the minced meat.

   Required ingredients:

   • Chicken fillet: 770 g
   • Butter: 50 g
   • Egg yolk: 80 g
   • Salt: 10 g

2. Cut the crustless bread into thin sticks of 3–5 mm.

   Required ingredients:

   • White bread: 350 g

3. Shape the patties and coat them in bread so that they are fully covered.

   Required ingredients:

   • White bread: 350 g

4. Pour vegetable oil into a heated pan and add butter. Fry the patties on medium heat on both sides until golden brown. Then place them on a baking sheet and finish cooking in a preheated oven at 180 degrees for 10 minutes.

   Required ingredients:

   • Vegetable oil:  to taste
   • Butter: 50 g

5. Serve with baked potatoes and white mushroom sauce.