Pozharsky cutlet on melted butter

4 servings

60 minutes

Unfortunately, no one knows the original recipe for Pozharsky cutlets described in the legend, so you have the right to make it in any version. Over 15 years, "Cafe Pushkin" has prepared more than half a million legendary cutlets, and during this time the recipe and appearance have become the standard in modern Russian cuisine, so my colleagues all over Russia successfully use the recipe, described in detail in the book "Classics of Modern Cuisine.

Energy value per serving

• Calories: 652.9
• Proteins: 14.4g
• Fats: 52.4g
• Carbohydrates: 30.4g

Ingredients

• Veal: 80 g
• Chicken fillet: 80 g
• Onion: 110 g
• White bread: 30 g
• Milk: 30 ml
• Melted butter: 135 g
• Cream 38%: 125 ml
• Butter: 30 g
• Breadcrumbs: 60 g
• Salt: to taste
• Ground black pepper: to taste
• Potato: 200 g
• Garlic: 5 g
• Champignons: 1 pc
• Thyme: 50 g
• Dry white wine: 30 ml

Cooking steps

1. Take fresh veal and butter. Remove the skin, membranes, and tendons from the chicken fillet. Add the veal meat and pass it through a meat grinder.

   Required ingredients:

   • Veal: 80 g
   • Chicken fillet: 80 g
   • Butter: 30 g

2. Chop the onion and fry in 20 g of melted butter until golden brown.

   Required ingredients:

   • Onion: 110 g
   • Melted butter: 135 g

3. Remove the crusts from the white bread, slice it, and pour cold milk over it.

   Required ingredients:

   • White bread: 30 g
   • Milk: 30 ml

4. Add fried onions and bread to the minced meat, add salt, freshly ground black pepper and mix a little. Pass the minced meat through the meat grinder again, pour in the cream and beat the cutlet mixture: toss and hit it against a wooden board.

   Required ingredients:

   • Onion: 110 g
   • White bread: 30 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Cream 38%: 125 ml

5. Then take the very cold butter, cut it into very small cubes (carefully ensure they don't stick together), and immediately add them to the minced meat. Mix gently so that the butter is evenly distributed throughout the mixture, but does not melt from the heat of your hands.

   Required ingredients:

   • Butter: 30 g

6. Shape large patties and form them into a real veal cutlet shape, evenly coat all sides with white bread cut into small cubes, and refrigerate again for 2-3 hours.

   Required ingredients:

   • Breadcrumbs: 60 g

7. Heat a thick cast iron or copper skillet over medium heat, pour in melted oil, and slowly fry the patty on each side until a crispy golden crust forms. Then place it in a warm oven and keep it for a few minutes. The patty is ready when a clear meat juice appears upon gentle pressing.

   Required ingredients:

   • Melted butter: 135 g