Pozharsky cutlets with foie gras, sour cream sauce and potato mushrooms

4 servings

60 minutes

Pojarskie cutlets with foie gras, sour cream sauce, and potato mushrooms are an exquisite dish that combines refined French cuisine with traditional Russian heritage. Tender chicken fillet is infused with aromatic cream, and the addition of foie gras gives the cutlets depth of flavor and noble texture. White bread soaked in milk creates tenderness, while frying in oil adds an appetizing golden crust. The garnish of potato 'mushrooms' and spinach accent complements the harmony of flavors. The composition is finished with a velvety sour cream sauce with a wine acidity enriched by onion aroma. This dish is a true culinary masterpiece suitable for a festive dinner or romantic meal.

Energy value per serving

• Calories: 713.5
• Proteins: 34.3g
• Fats: 48g
• Carbohydrates: 30.2g

Ingredients

• Milk: 200 ml
• Chicken fillet: 400 g
• Cream 48%: 100 ml
• White bread: 100 g
• Foie gras: 40 g
• Spinach: 300 g
• New potatoes: 300 g
• Onion: 50 g
• Butter: 60 g
• Dry white wine: 100 ml
• Lemon juice: 1 tsp
• Sour cream 35%: 250 g

Cooking steps

1. Grind the meat in a blender until fully homogeneous consistency.

2. Soak white bread in milk for a couple of minutes, squeeze out the excess milk, and add it to the meat.

   Required ingredients:

   • White bread: 100 g
   • Milk: 200 ml

3. Salt, pepper, and slowly pour in cold cream while constantly stirring.

   Required ingredients:

   • Cream 48%: 100 ml
   • Chicken fillet: 400 g

4. Divide the mixture into equal portions and shape bars using flour.

5. Heat oil in a pan and carefully place the patties in. Fry on high heat on all sides, then lower the heat and fry for another 15 minutes, turning constantly.

   Required ingredients:

   • Butter: 60 g

6. Boil the potatoes, drain, and dry them on low heat. Cut the stem from the apple. Heat the oil and fry the potato mushrooms.

   Required ingredients:

   • New potatoes: 300 g

7. For the sauce, heat the oil and add the onion. Fry the onion until translucent, without letting it darken. Drain the excess oil.

   Required ingredients:

   • Onion: 50 g
   • Butter: 60 g

8. Add wine and let it reduce to 30% of the initial volume.

   Required ingredients:

   • Dry white wine: 100 ml

9. Add lemon juice and sour cream. Cook on low heat until sauce consistency. Strain through a sieve and add salt and pepper to taste.

   Required ingredients:

   • Lemon juice: 1 teaspoon
   • Sour cream 35%: 250 g
   • Onion: 50 g

10. In another pan, quickly fry the duck liver on high heat on both sides. Set aside until serving.

    Required ingredients:

    • Foie gras: 40 g

11. Add spinach to the pan and let it darken. Squeeze well in a strainer.

    Required ingredients:

    • Spinach: 300 g

12. Distribute the spinach in the center of the plate, place the cutlet in the middle, and top it with the foie gras like a hat.

13. Serve with potatoes and sour cream sauce.

    Required ingredients:

    • New potatoes: 300 g
    • Sour cream 35%: 250 g