Pozharsky cutlets from the restaurant "Onyx
8 servings
30 minutes
A recipe from Torzhok, where they know a lot about Pozharsky cutlets: it was in this ancient Russian city that they were invented in the 18th century (you can read more about the history here). The version from the restaurant "Onyx" is the one that is considered classic - with chicken and butter. Chef - Sergey Vinogradov. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides.
1
Pass the chicken fillet through a meat grinder. Add melted butter, egg yolks, and salt to the minced meat.
- Chicken breast fillet: 770 g
- Butter: 50 g
- Egg yolk: 80 g
- Salt: 10 g
2
Cut the crustless bread into thin sticks of 3–5 mm.
- White bread: 350 g
3
Shape the patties and coat them in bread so that they are fully covered.
- White bread: 350 g
4
Pour vegetable oil into a heated pan and add butter. Fry the patties on medium heat on both sides until golden brown. Then place them on a baking sheet and finish cooking in a preheated oven at 180 degrees for 10 minutes.
- Vegetable oil: to taste
- Butter: 50 g
5
Serve with baked potatoes and white mushroom sauce.
