Pozharsky cutlets from veal and chicken
6 servings
60 minutes
The cutlets are prepared by Andrey Makhov, chef of the Pushkin restaurant.
1
Soak 5 pieces of sliced loaf in milk. Cut 100 grams of butter into pieces and place it in the freezer.
- Sliced white loaf: 5 piece
- Milk: 80 ml
- Butter: 200 g
2
Chop the onion and sauté in 100 grams of butter until golden brown.
- Onion: 3 pieces
- Butter: 200 g
3
Cool the sautéed onion to room temperature. Squeeze the bread from the milk.
- Sliced white loaf: 5 piece
4
Pass veal, chicken fillet, onion, and bread through a meat grinder with a medium knife. Add cream to the minced meat, season with salt and pepper to taste. Slightly beat the minced meat. Then add frozen pieces of butter.
- Veal: 150 g
- Chicken breast fillet: 300 g
- Onion: 3 pieces
- Sliced white loaf: 5 piece
- Heavy cream 35% fat: 150 ml
- Salt: to taste
- Ground white pepper: to taste
- Butter: 200 g
5
Cut stale bread for breading the cutlets. Mix 2 eggs.
- Stale white loaf: 1 piece
- Chicken egg: 2 pieces
6
Divide the minced meat into four parts. Form patties from each part. Dredge each patty in flour, then dip in eggs, and coat evenly with breadcrumbs.
- Chicken egg: 2 pieces
7
Fry the cutlets in butter. Then bake in a preheated oven at 180 degrees for 15 minutes.
- Butter: 200 g