SAEDNEWS: Pozharsky is one of the most famous dishes in Russian cuisine, traditionally prepared with minced chicken, white bread soaked in milk, butter, and mild seasonings.
According to Saednews, Pozharsky cutlets are a traditional Russian dish made with breaded chicken and butter. Their name comes from a famous Russian family of cooks. Unlike regular cutlets, which are often prepared with ground beef or a combination of beef and chicken, Pozharsky cutlets rely primarily on chicken and butter.
This gives them a lighter, softer, and more delicate texture, making them an excellent choice for anyone who enjoys mild, tender dishes. They are traditionally served with mashed potatoes, rice, or salad and make a delicious option for both lunch and dinner.
This recipe makes approximately four servings.
500 g ground chicken (preferably boneless chicken breast or thigh)
50 g butter
1 tablespoon heavy cream
½ cup milk
1 medium onion
2 slices of white sandwich bread
1 egg (for coating)
Breadcrumbs, as needed
Cooking oil, as needed
Salt, black pepper, and paprika, to taste
If you are looking to add variety to your everyday meals or prepare an elegant international dish, Pozharsky chicken cutlets are an excellent choice. Follow these simple steps for a delicious result.
Remove the crusts from the two slices of bread and soak them in half a cup of milk until completely soft. This should take approximately 5–10 minutes.
Gently squeeze out the excess milk, but do not dry the bread completely. The remaining moisture helps keep the chicken cutlets juicy and tender.
Grate the onion and squeeze out the excess liquid using your hands or a clean kitchen towel.
This step is important because excess moisture can make the chicken mixture too loose, causing the cutlets to fall apart while frying.
In a large mixing bowl, combine the ground chicken, soaked bread, grated onion, softened room-temperature butter, heavy cream, salt, black pepper, and paprika.
Knead the mixture by hand for approximately 5–7 minutes until it becomes smooth, sticky, and well combined.
This step plays an important role in achieving the characteristic texture of Pozharsky cutlets. Thoroughly mixing the ingredients helps the cutlets hold their shape while remaining soft and tender.
Cover the bowl and refrigerate the mixture for 20–30 minutes.
This resting period allows the ingredients to bind together and the flavors to develop. It also makes shaping the cutlets easier and helps prevent them from cracking during frying.
Take a portion of the mixture about the size of a small mandarin orange. With slightly damp hands, shape it into an oval or round cutlet.
Avoid making the cutlets too thick. A thickness of approximately 1–1.5 cm is ideal to ensure that the centers cook evenly.
Arrange the shaped cutlets on a tray.
Beat the egg in a small bowl until well combined. Place the breadcrumbs in a separate shallow dish.
Dip each cutlet first into the beaten egg, then coat it evenly with breadcrumbs. Gently press the breadcrumbs onto the surface to create a uniform coating.
For a thicker, crispier crust, you can repeat the coating process.
Heat enough cooking oil in a suitable frying pan over medium heat.
Place the cutlets in the pan, leaving some space between them. Fry for approximately 4–5 minutes on each side, until the exterior becomes golden brown and crispy and the chicken is thoroughly cooked.
If the cutlets are particularly thick, you can briefly brown them in the pan and then transfer them to a preheated oven at 180°C (350°F) for a few additional minutes until fully cooked.
For delicious, restaurant-quality Pozharsky cutlets, keep these helpful tips in mind:
Use fresh chicken: Freshly ground chicken generally provides better flavor and texture than frozen chicken.
Use softened butter: Butter at room temperature blends more easily with the other ingredients, creating a smoother mixture.
Remove excess onion juice: Squeezing the grated onion prevents the mixture from becoming too watery.
Allow the mixture to rest: Refrigerating it for at least 20 minutes helps improve the consistency and makes shaping easier.
Maintain the right frying temperature: Excessively high heat can burn the breadcrumb coating while leaving the center undercooked. Low heat, on the other hand, prevents the exterior from becoming properly crispy.
Keep your hands slightly damp: This prevents the sticky chicken mixture from clinging to your hands while shaping the cutlets.
Enjoy these traditional Russian Pozharsky chicken cutlets with mashed potatoes, steamed rice, or a fresh salad for a satisfying homemade meal!
