Pozharsky cutlets
4 servings
30 minutes
Pojarsky cutlets are a legendary dish of Russian cuisine that appeared in the 19th century. The story goes that it was invented at the Pojarsky inn in Torzhok, where travelers could enjoy its tender taste. The main feature is the airy texture achieved by adding soaked bread to the minced meat. Chicken meat combined with cream and butter gives the cutlets juiciness and softness, while the crispy golden crust makes them incredibly appetizing. They are traditionally served with mashed potatoes or fresh vegetables. These cutlets are not just food but a true gastronomic heritage that embodies the warmth and comfort of home cooking.
1
Remove the crust from the bread, soak it in milk, squeeze it out, and add it to the minced meat. Mix the minced meat, cream, and melted butter until smooth, and season.
- White bread: 3 pieces
- Milk: 0.8 glass
- Ground chicken: 500 g
- Single cream 10% fat: 2 tablespoons
- Butter: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Shape elongated patties, dip in beaten egg, and coat with breadcrumbs. Fry for 10-15 minutes until a golden crust forms.
- Chicken egg: 1 piece
- Breadcrumbs: 1 glass
