Recipe Catalog

Golden Pojarsky cutlets are a dish of Russian cuisine that originated in the 19th century. The recipe is believed to have been created at Darya Pojarskaya's inn, where it gained popularity for its tenderness and crispy crust. These cutlets, made from chicken mince with added butter and soaked white bread, have an airy texture and rich creamy flavor. They are fried to a golden crust and finished in the oven, making them particularly appetizing. Pojarsky cutlets pair well with mashed potatoes or fresh vegetables and are suitable for festive dinners and family meals. This dish remains a symbol of ancient Russian cuisine, maintaining its popularity due to its unique taste and simplicity of preparation.

Golden Pojarsky chicken cutlets are an exquisite dish of European cuisine that carefully preserves the traditions of Russian gastronomy. The history of these cutlets dates back to the 19th century when the Pojarsky inn in Torzhok became famous for this tender and juicy delicacy. Their secret lies in double grinding of chicken meat with the addition of milk bread and butter, creating an airy texture. Coated in crispy breadcrumbs, the cutlets acquire an appetizing golden crust. They pair wonderfully with light vegetable garnishes, aromatic sauces, or mashed potatoes. The taste of these cutlets is delicate, creamy, with a crunchy shell and juicy center. This dish will adorn any feast, bringing warmth and aristocratic elegance to the home.

The recipe was shared with us by the chef of the grand cafe "Dr. Zhivago" Alena Solodovichenko.

Pojarskie cutlets with foie gras, sour cream sauce, and potato mushrooms are an exquisite dish that combines refined French cuisine with traditional Russian heritage. Tender chicken fillet is infused with aromatic cream, and the addition of foie gras gives the cutlets depth of flavor and noble texture. White bread soaked in milk creates tenderness, while frying in oil adds an appetizing golden crust. The garnish of potato 'mushrooms' and spinach accent complements the harmony of flavors. The composition is finished with a velvety sour cream sauce with a wine acidity enriched by onion aroma. This dish is a true culinary masterpiece suitable for a festive dinner or romantic meal.

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.

The cutlets are prepared by Andrey Makhov, chef of the Pushkin restaurant.

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.

Pojarsky cutlets are one of the most famous dishes of Soviet cuisine, originating in the 19th century when innkeeper Pojarsky in Tver first served these juicy minced meat cutlets. Their secret lies in the use of butter, which gives them incredible tenderness and rich flavor. The golden crust of crispy breadcrumbs complements the softness of the inner structure, creating a perfect balance of textures. These cutlets are served hot, generously drizzled with melted butter, while a side of tender potatoes or vegetables highlights their rich taste. They are perfect for both family dinners and festive gatherings, remaining a symbol of Russian gastronomic tradition.

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.

There is no point in trying to imagine how Alexander Sergeevich Pushkin ate the familiar oiled chicken cutlet covered with croutons. At the time when Pushkin wrote these lines, the Pozharsky cutlet was most likely made of veal. But the principle itself has not changed for centuries: small pieces of cold butter are added to the mince, which melt during frying and form thin juicy tunnels in the fluffy cutlet body. The recipe is from Torzhok, where Pozharsky cutlets were born. This is how cutlets are prepared in the restaurant of the Staroyamskaya Hotel (Torzhok).