Pozharsky Cutlets
Classic Russian breaded chicken cutlets that are remarkably tender and juicy thanks to butter folded into the meat.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Soak the crustless white bread in the whole milk for 5 minutes until soft, then squeeze out the excess and mash it into a smooth paste.
- 2
In a large bowl, gently combine the ground chicken, the bread paste, the cold grated butter, 1 tsp salt, and 1/2 tsp black pepper, mixing just until incorporated so the butter stays in small pieces.
- 3
Chill the mixture for 15 minutes to firm up the butter, then shape into 8 oval cutlets about 3/4 inch thick.
- 4
Dip each cutlet in the beaten egg, then dredge thoroughly in the fresh breadcrumbs, pressing gently so the coating adheres into an even crust.
- 5
Heat the vegetable oil in a skillet over medium heat and fry the cutlets for 4 to 5 minutes per side until golden brown and cooked through to 165 F, resting briefly so the juices and melted butter stay sealed inside.
Plan it in Listahan
Add Pozharsky Cutlets to your week, check it against your household's allergens, and build the shopping list automatically.