Chicken Tsar Cutlet with Baked Pumpkin
4 servings
60 minutes
The royal chicken cutlet with baked pumpkin is a dish worthy of a king's table. Its roots trace back to Russian cuisine, where the combination of meat and vegetable ingredients creates a harmony of flavors. Tender chicken fillet combined with baked pumpkin and bacon turns into juicy minced meat seasoned with cream and spices. The light sweetness of the pumpkin complements the rich meat flavor, while the apple-mustard sauce adds a spicy note. A side of pasta with vegetables and baked tomato with basil makes the dish balanced and aesthetic. Such a cutlet will not only adorn a festive table but also serve as a cozy dinner that warms the soul. The magnificent combination of textures and flavors makes it true gastronomic poetry, revealing the richness of traditional Russian cuisine.
1
Cut the lard into cubes and freeze. Dice the onion and fry it in vegetable oil (20 ml).
- Onion: 50 g
- Vegetable oil: 70 ml
2
Peel the pumpkin from the skin and seeds, cut into cubes, place on foil and pour vegetable oil (10 ml). Fold the foil into an envelope and bake in the oven at 150°C for 15 minutes. Cool in the refrigerator.
- Pumpkin: 65 g
- Vegetable oil: 70 ml
3
Combine baked pumpkin with chicken fillet, fat, and fried onions, and pass the entire mixture through a meat grinder.
- Pumpkin: 65 g
- Boneless chicken thigh fillet: 275 g
- Lard (back fat): 63 g
- Onion: 50 g
4
Add salt, pepper, cream, crushed ice, mix well and let it sit in the refrigerator for 30 minutes.
- Salt: 6 g
- Ground black pepper: 1 g
- Whipping cream 33%: 50 ml
- Ice: 38 g
5
Beat the minced meat and shape it into a patty. Fry in 20 ml of vegetable oil on both sides and finish cooking in the oven at 180°C for 20 minutes.
- Vegetable oil: 70 ml
6
Dice the carrot, zucchini, and leek, then sauté in melted butter.
- Carrot: 35 g
- Zucchini: 15 g
- Leek: 14 g
- Clarified butter (ghee): 35 g
7
Add boiled pasta, salt, and mix everything thoroughly.
- Orzo pasta: 100 g
- Salt: 6 g
8
Bake the apples in the oven at 180°C for 20 minutes. Remove the skin and core.
- Apple: 30 g
9
Add mustard, honey, lemon juice to the meat and mix.
- Mustard: 12 g
- Honey: 12 tablespoons
- Lemon juice: 6 tablespoons
10
Place the tomato on a parchment-lined pan, drizzle with vegetable oil, season with salt, and bake in the oven at 180°C for 10 minutes.
- Vegetable oil: 70 ml
- Tomatoes: 1 piece
11
Place the chicken cutlet on a plate, next to it put a pasta garnish with vegetables, and a baked tomato with a sprig of basil.
- Green basil: 2 g
12
Serve the apple-mustard sauce separately in a sauce dish.