Chicken McNuggets have nothing over Kotlety Pozharski. This breaded ground chicken or veal patty is typical of Russian cuisine. A distinct feature of this cutlet is adding butter to the minced meat which results in an especially juicy and tender consistency. Originally made of veal, the dish was created in the beginning of the 19th century near St. Petersburg by a innkeeper named Pozharski.

Kotlety Pozharski - Russian Ground Chicken Cutlets

Kotlety Pozharski – Ground Chicken Cutlets

The breaded ground chicken in this dish is made incredibly moist and bursting with flavor with the addition of butter. Serve with a green vegetable and a pink sour cream sauce (see Notes).

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Course: Appetizer, Lunch, Main Course

Cuisine: Eastern European, Russia

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Author: My Hungry Traveler

Equipment

Food processor
Large heavy skillet
2 bowls

Ingredients

15 slices Country style bread loaf, crusts removed
¼ cup Milk
1 lb Chicken breast, skinless and boneless, cut into chunks
1 lb Chicken thighs, boneless and skinless, cut into chunks
10 tbsp European butter, unsalted
1 tsp Kosher salt
½ tsp White pepper (or black)
2 medium Eggs, beaten
4 tbsp Vegetable oil
4 tbsp Unsalted butter

US Customary – Metric

Instructions

Prepare Cutlets – Soak half the bread cubes in milk for 15 minutes. Process remaining bread cubes into bread crumbs. Remove to a bowl. Squeeze out wet bread gently and place directly in the bowl of food processor. Add chicken and pulse until roughly chopped. Dice 6 tbsp butter and add to the bowl with salt and white pepper. Pulse until mixture is smooth. Refrigerate for 5-10 minutes for easier handling. Divide chicken mixture into 6 equal balls. Press each into hamburger sized patties. Dip each into egg and then bread crumbs, thoroughly coating all sides. Refrigerate another 10 minutes.
Cook Cutlets – In a large skillet, heat oil over medium-high heat until shimmering. Add butter and when hot, fry patties until golden brown on the outside no longer pink on the inside, about 5-7 minutes. Be careful not to burn the outsides or dry out the insides by overcooking.
Serve with sour cream sauce on the side (see Notes), a green vegetable and buttered egg noodles or mashed potatoes.

Notes

To make sour cream sauce, mix 1 half cup sour cream with 1 half cup mayonnaise, 2 tbsp ketchup, and 1 tsp each of salt, pepper, and paprika.
For fun, chicken may be shaped to look like a pork chop prior to the breading process.