Russian Chicken Cutlets (Kotlety Pozharski)

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 Originally made of veal, the dish was created in the beginning of the 19th century near St. Petersburg by a innkeeper named Pozharski.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 – Ground Chicken Cutlets

The breaded 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 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
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

Instructions

  • Prepare Cutlets – Soak 5 bread slices in milk for 15 minutes. Process remaining bread slices into bread crumbs. Remove to a bowl. Squeeze out wet bread gently and place directly in the bowl of food processor. Clean emptied bowl. 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.

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