Golden Pozharsky cutlets
6 servings
30 minutes
Golden Pojarsky cutlets are a dish of Russian cuisine that originated in the 19th century. The recipe is believed to have been created at Darya Pojarskaya's inn, where it gained popularity for its tenderness and crispy crust. These cutlets, made from chicken mince with added butter and soaked white bread, have an airy texture and rich creamy flavor. They are fried to a golden crust and finished in the oven, making them particularly appetizing. Pojarsky cutlets pair well with mashed potatoes or fresh vegetables and are suitable for festive dinners and family meals. This dish remains a symbol of ancient Russian cuisine, maintaining its popularity due to its unique taste and simplicity of preparation.
1
Gut and wash the chicken.
2
Separate the meat with skin from the bones and pass it through a meat grinder.
- Chicken: 1 piece
3
Add white bread soaked in milk or cream.
- White bread: 100 g
- Milk: 0.5 glass
4
Pass everything through the meat grinder again.
5
Add softened butter and mix the filling thoroughly.
- Butter: 200 g
6
Form small cutlets from the minced meat.
7
Coat in breadcrumbs.
- Breadcrumbs: 2 tablespoons
8
Fry in vegetable oil until golden brown (4-5 minutes).
- Salt: to taste
9
After that, place the pan with the cutlets in the oven for 5 minutes.
10
Place the ready hot cutlets on a plate and drizzle with vegetable oil.
- Salt: to taste