Eastern European Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 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.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
5 steps- 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.
Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving935
Calories
57 g
Protein
60 g
Carbs
53 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pozharsky cutlets are closely associated with the Russian town of Torzhok, a coaching-stop town between Moscow and St. Petersburg where travelers helped spread the dish's reputation in the 19th century. Unlike a plain breaded patty, the classic idea is finely worked poultry enriched with bread and cold butter, then fried so the outside crisps while the inside stays delicate.
Listahan note
This version keeps the method focused on the detail that matters most: keeping the grated butter cold and scattered through the chicken mixture. The fresh breadcrumb coating gives the cutlets their crisp shell without making the center heavy.
Technique cues
- Squeeze the soaked white bread well before mashing it. Too much loose milk makes the mixture slack and harder to shape.
- Handle the chicken mixture gently after the butter goes in. Overmixing warms the butter and makes the texture denser.
- Fresh breadcrumbs are worth using here because they fry into a lighter, rougher crust than dry packaged crumbs.
Kitchen flow
- Parallel prep
- While the chicken mixture chills, set up the beaten egg, fresh breadcrumbs, and a tray for the shaped cutlets.
- Make-ahead
- Shape and bread the cutlets earlier in the day, then keep them chilled in a single layer until frying.
- Leftover move
- Slice leftover cutlets over warm buckwheat or mashed potatoes and spoon any pan juices around the plate.
- Cleanup rhythm
- Clear the breading station before frying starts; once the oil is hot, you want the stove area uncluttered.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Ground chicken
Main protein
Purpose: It gives the cutlets a mild base that lets the butter and breaded crust define the dish.
Handling: Keep it cold and mix only until the bread paste and butter are evenly distributed.
Adaptation: Ground turkey can work, though the flavor is a little stronger and the texture may feel firmer.
Unsalted butter, cold and grated
Juiciness and richness
Purpose: Small cold pieces melt inside the cutlets as they cook, giving Pozharsky cutlets their plush texture.
Handling: Grate it straight from the refrigerator and fold it in quickly before chilling the shaped mixture.
Adaptation: A smaller amount of butter makes a leaner cutlet, but the center will be less tender.
White bread, crusts removed, soaked in milk
Tender binder
Purpose: The softened bread keeps the chicken mixture from becoming springy or compact.
Handling: Soak until fully soft, squeeze out excess milk, then mash into a smooth paste before adding it.
Adaptation: Soft sandwich bread is closest; a rustic loaf can work if the crust is removed and the crumb is fully softened.
Whole milk
Bread softener
Purpose: It hydrates the bread into a paste that blends smoothly into the ground chicken.
Handling: Use just enough soaking time for the bread to collapse, then squeeze so the paste is moist but not wet.
Adaptation: A lighter milk changes the richness slightly but still softens the bread.
Fresh breadcrumbs
Crisp coating
Purpose: They create the pale golden, craggy crust that contrasts with the soft interior.
Handling: Press them gently onto the egg-coated cutlets so the surface is covered without flattening the shape.
Adaptation: Panko gives a sharper crunch; dry fine crumbs make a smoother, more compact crust.
Large egg, beaten
Coating binder
Purpose: It helps the fresh breadcrumbs cling evenly during frying.
Handling: Beat until no streaks remain so the coating goes on in a thin, even layer.
Adaptation: A little milk brushed on the surface can help crumbs adhere, though the crust may be more fragile.
Technique notes
- Chill the mixture after folding in the butter; that short rest makes the cutlets easier to shape and helps the butter stay inside.
- Shape the ovals with damp hands so the mixture does not stick, then keep the thickness even from end to end.
- Fry over steady medium heat. If the crumbs darken too fast, the crust will finish before the center has time to cook evenly.
Ingredient swaps
- Breadcrumb texture
- Use fresh breadcrumbs for the traditional tender-crisp coating, panko for extra crunch, or fine dry crumbs for a neater crust.
- Butter adjustment
- Reduce the grated butter slightly for a firmer, less rich cutlet, but keep it cold so the texture still stays tender.
- Poultry alternative
- Ground turkey can stand in for ground chicken; mix lightly and avoid pressing the patties too tightly because it can cook up firmer.
Serve alongside
- Buttered mashed potatoes
- Buckwheat kasha with mushrooms
- Cucumber-dill salad
- Braised red cabbage
- Black tea with lemon
- Kvass
- Dry sparkling cider
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftovers in a sealed container after they have cooled.
- Reheat in a skillet over low to medium-low heat so the crust can re-crisp without scorching.
- Freeze cooked cutlets in a single layer, then thaw in the refrigerator before reheating in a covered skillet and uncovering near the end.
Equipment
- Box grater for the cold butter
- Large mixing bowl
- Rimmed tray for breading
- Wide skillet
- Tongs or thin spatula
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Pozharsky Cutlets to your week, check it against your household's allergens, and build the shopping list automatically.
More Eastern European recipes
Eastern European Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Shashlik
Smoky, charred cubes of marinated lamb or pork threaded on skewers and grilled over embers — Central Asia's festive open-fire classic, fragrant with onion and spice.
Eastern European Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vatrushka
Soft, pillowy Russian buns filled with a sweetened quark or farmer's cheese center — lightly golden and gently sweet, perfect alongside tea or coffee.
Eastern European Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Kurtosh Kalach
Hungary's iconic chimney cake — sweet yeast dough spiraled around a spit, rolled in cinnamon sugar, and roasted until the outside caramelizes into a crackly, warm shell.