AI-generated image
Pozharsky cutlet
Butter-centred chicken cutlet
Pozharskaya kotleta (пожарская котлета): minced chicken cutlet with a butter centre, crusted in diced bread
RussianTorzhok, a coaching town on the road between Moscow and St Petersburg, was famous for the tavern of the Pozharsky family, and travellers spread the word of its tender cutlets of chopped chicken bound with milk-soaked bread and cream. They became a classic of grand Russian restaurants and later of Soviet menus. Each cutlet hides a cube of cold butter that melts into the meat, and the coating of tiny bread cubes fries into a crunchy, golden shell. Serve with mashed potatoes or buttered peas. The usual slip is overworking the mince in a processor, which makes it rubbery; chop it by hand or pulse briefly. Cook until the centre reads 74 °C. Chef's tip: freeze the butter cubes for 15 minutes so they stay inside rather than leaking out in the pan.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the cutlets
- 1 ⅓ lb boneless, skinless chicken thighs and breastfinely chopped or coarsely minced
- 2 ⅛ oz white bread, crusts removed
- ½ cup single cream or milk
- 1 oz soft butter
- ¾ tsp salt
- ¼ tsp white pepper
- 1 pinch grated nutmeg
- 1 ⅜ oz cold buttercut into 8 cubes and frozen
For the coating and frying
- 2 tbsp plain flour
- 1 eggbeaten
- 5 ½ oz day-old white bread, crusts removedcut into 3–4 mm cubes
- 2 ⅛ oz clarified butter or oil
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Soak the 2 ⅛ oz white bread, crusts removed in the ½ cup single cream or milk for 5 minutes, until soft, then squeeze lightly and mash.
5 minStep 2: Mix the 1 ⅓ lb boneless, skinless chicken thighs and breast with the soaked bread, 1 oz soft butter, ¾ tsp salt, ¼ tsp white pepper and 1 pinch grated nutmeg. Beat the mixture against the bowl for 1 minute, until sticky. Chill for 10 minutes.
12 minStep 3: With wet hands, divide into 8 portions, flatten each, place a frozen 1 ⅜ oz cold butter cube in the centre and wrap the meat around it into an oval cutlet.
8 minStep 4: Dust each cutlet in the 2 tbsp plain flour, dip in the 1 egg, then press all over in the 5 ½ oz day-old white bread, crusts removed cubes.
6 minStep 5: Heat the 2 ⅛ oz clarified butter or oil in a large frying pan over a medium heat and fry the cutlets for 5–6 minutes per side, until the bread is deep golden and crisp.
12 minStep 6: Transfer to a tray in an oven heated to 350°F (325°F fan) for 8–10 minutes, until the centre reads 165°F on a probe and the juices run clear.
10 minStep 7: Rest for 2 minutes and serve hot; warn diners that melted butter is hidden inside.
2 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 35 g
- Carbs
- 30 g
- Fat
- 33 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pozharsky cutlet take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of single cream or milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of soft butter?
- The same weight of ghee or coconut oil (for frying and most baking).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Arroz con pitu de caleyaSoupy rice with chicken
A pitu de caleya is a cockerel raised free in the lanes, or caleyas, of rural Asturias; its firm, flavourful meat needs long stewing, and families around Villaviciosa and Grado still cook it for feast days. The stew is often finished as a soupy rice, so the deep chicken juices go into every grain. Use the best free-range chicken you can find. The braise includes dry white wine; replace it with extra stock and a squeeze of lemon if you want it alcohol-free. Chef's tip: brown the chicken slowly and deeply; that colour is where the flavour of the whole pot comes from.
Spanish
Chicken kdra with almonds
Kdra takes its name from the tall copper pot it was cooked in, and in Fez it is a festive dish for weddings and family gatherings rather than an everyday tagine. The sauce is the point: kilos of onion melted down with smen, saffron, white pepper and cinnamon until it turns pale gold and creamy, with no tomato or paprika at all. Soft chickpeas and almonds simmered until tender go into it, and the whole thing is scooped up with bread. Expect a mellow, perfumed, buttery richness rather than heat. Chef's tip: soak and simmer the blanched almonds with the chicken; they lose their crunch and become creamy like the chickpeas, which is how Fassi cooks like them.
Moroccan