Tender Pozharsky Cutlets with Crispy Crust

Mind-blowingly tasty and economical for children and adults! Tender classic Pozharsky cutlets, with a crispy crust of crackers, are one of the most favorite dishes in our family. Can be prepared for lunch, dinner or served at a holiday table. Thanks to the butter, they are very soft and literally melt in your mouth.
cook time: 1h 40 min
Owen Truitt
Tender Pozharsky Cutlets with Crispy Crust

Nutrition Facts (per serving)

260
Calories
17g
Fat
12g
Carbs
12g
Protein

Ingredients (4 portions)

Basic:

Onion 150 g
Salt to taste
Ground black pepper to taste
Butter 80 g
Vegetable oil (for frying cutlets) 100 g
Chicken fillet 500 g
Cream (20%) 100 ml
loaf (white, yesterday) 250 g

Recipe instructions

Step 1

Step 1
How to fry classic Pozharsky cutlets? Prepare all the products indicated in the recipe. If you have frozen chicken breast, remove it from the freezer in advance and leave it to defrost at room temperature. Place the butter in the freezer for a few minutes; it should be slightly frozen.

Step 2

Step 2
Cut several slices of loaf into very small cubes with a sharp knife. Place the bread pieces in a single layer to dry while you prepare the mince.

Step 3

Step 3
Pour the cream into a deep plate and soak the rest of the loaf in it, use only the crumb, and cut the remaining crusts for breading the cutlets.

Step 4

Step 4
Peel the onion, rinse and grind in a blender until pureed (you can use a meat grinder). Place the onion in a deep container.

Step 5

Step 5
Pass the chicken fillet through a meat grinder using a fine sieve, or grind in a blender.

Step 6

Step 6
Add the chopped breast to the onion. Add the loaf soaked in cream to the bowl. Remove the butter from the freezer and grate it on a fine grater. Add salt and pepper to taste.

Step 7

Step 7
Knead the minced meat well until smooth. Cover the bowl with cling film and place in the refrigerator for an hour to allow the minced meat to set and become denser.

Step 8

Step 8
How to cut the cutlet mass for Pozharsky cutlets? Wet your hands in cold water and form small patties. The minced meat is very soft, so be careful. Roll each cutlet in the dried pieces of loaf, lightly pressing the bread into the chicken meat.

Step 9

Step 9
Leave the cutlets on the kitchen counter for 5-10 minutes.

Step 10

Step 10
Heat vegetable oil in a thick-bottomed frying pan. Fry the cutlets over medium heat until the breadcrumbs turn golden brown. How to choose a frying pan and oil for frying, read the separate articles at the end of this recipe.

Step 11

Step 11
Carefully turn over and leave again for a couple of minutes. Dip the cutlets with paper towels to remove excess fat.

Step 12

Step 12
Place the cutlets on a baking tray. Place in a preheated oven for literally 15-20 minutes and bring until fully cooked. The oven temperature should be about 180 degrees, top-bottom mode.

Step 13

Step 13
Serve Pozharsky cutlets before they cool!

Additional rubrics

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