Pozharsky cutlets from the "Book of tasty and healthy food"
4 servings
60 minutes
Pojarsky cutlets are one of the most famous dishes of Soviet cuisine, originating in the 19th century when innkeeper Pojarsky in Tver first served these juicy minced meat cutlets. Their secret lies in the use of butter, which gives them incredible tenderness and rich flavor. The golden crust of crispy breadcrumbs complements the softness of the inner structure, creating a perfect balance of textures. These cutlets are served hot, generously drizzled with melted butter, while a side of tender potatoes or vegetables highlights their rich taste. They are perfect for both family dinners and festive gatherings, remaining a symbol of Russian gastronomic tradition.
1
Prepare all the ingredients.
2
Soak the bread in milk.
- White bread: 100 g
- Milk: 0.5 glass
3
Separate the chicken meat from the bones.
- Chicken: 1 kg
4
Pass the meat, chicken skin, and white bread through the meat grinder twice.
- Chicken: 1 kg
- White bread: 100 g
5
Add a couple of tablespoons of room temperature butter to the minced meat and mix well. Add salt to taste and mix.
- Butter: 100 g
- Salt: to taste
6
Make cutlets from minced meat.
7
Coat the cutlets in breadcrumbs.
- Breadcrumbs: 50 g
8
Fry the cutlets in vegetable oil on both sides. Cook them for 4-5 minutes until a nice crust forms.
- Vegetable oil: 50 ml
9
Send the cutlets to the oven preheated to 200 degrees for 15 minutes. If there's no oven available, simply cover the pan with a lid and keep the cutlets on low heat for about 15 minutes.
10
Melt the remaining butter. When serving, drizzle the cutlets with melted butter.
- Butter: 100 g
11
Blanched and buttered green peas, beans, cauliflower, and boiled potatoes are suitable as a side dish for Pozharsky cutlets.
- Vegetables: to taste