Pozharsky Chicken Cutlets
Tender chicken cutlets enriched with cold butter and cream, wrapped in a crisp breadcrumb crust.
About This Dish
The classic contrast comes from a delicate, buttery minced-chicken center and a coarse golden crumb rather than a dense, heavily seasoned patty.
Keep this recipe in your kitchen
Your first beautifully formatted offline recipe is free. Choose a print-ready PDF or a high-resolution JPEG card.
Stages
- Mixing and Chilling45 min
- Shaping15 min
- Cooking20 min
Step-by-Step Instructions
-
1
Soak the bread in the cream for 10 minutes. Mince the chicken finely and grate or dice the cold butter into very small pieces.
-
2
Mix the chicken, soaked bread, butter, salt, and white pepper just until combined. Cover and chill for 30 minutes.
-
3
With damp hands, shape six oval cutlets and coat them generously in the coarse breadcrumbs.
-
4
Brown the cutlets in oil over medium heat for about 3 minutes per side, working in batches.
-
5
Transfer to a 180 °C oven for 8–10 minutes, until the centers reach 74 °C. Rest for 3 minutes.
