Super crispy on the outside and juicy on the inside, these traditional Russian Cutlets aka Pozharsky Culets will make a yummy Sunday family dinner or a festive dinner. They require only a handful of simple ingredients and relatively easy to make if you follow my simple steps.
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Russian Kotleti
...One of those recipe from my childhood that it took me more than 20 years to recreate.
These traditional Russian Cutlets were a popular dish on my extended family's festive table. To be honest, I don't remember trying them, but I was always fascinated by their elegant and crunchy look.
What is Pozharsky Cutlet
A Pozharsky Cutlet is a breaded ground veal or chicken patty. Thanks to a generous amount of butter that goes inside the patty, cutlets come out super juicy and literally mouthwatering. It's a traditional recipe of Russian cuisine that everyone will love.
The recipe for Pozharsky Cutlets was developed in 19th century in Russia. The ingredients are simple and most of you probably have them at home.
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How Do I Make Pozharsky Cutlets
1. Make the croutons.
Preheat the oven to 350 F. Remove crust from the bread and cut it into very small cubes. Place the cubes on a baking sheet and toast in the oven for 15 minutes or until slightly browned.
2. Soak the bread.
Any white bread will work. For this recipe I used the baguette, however as I later discovered during the process it was not the best choice since baguette had a tough crust. So I had to switch to sourdough bread.
Place 2 slices of bread into a shallow bowl and pour over a ⅓ cup of cream. Let it soak for 15 minutes, squeeze out an excess moisture and set aside. (Here I used the baguette which is smaller than a regular loaf so I had use 5 slices).
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3. Prepare the butter
You need to use ice cold butter. Place 2 ounces of butter on a chopping board and cut into small cubes, approximately ¼ inch thick.
Place the board with a cubed butter into the freezer for 20 minutes.
4. Sauté the onions
Mince ½ of a medium onion and sauté it in a tablespoon of olive oil until translucent.
5. Combine the ingredients
In a large bowl combine ground chicken, sautéed onions, soaked bread and cubes of frozen butter. Season with salt and pepper and mix everything nicely.
6. Staff with cheese
With your wet hands, take a heaping tablespoon of ground meat and flatten it into a small disc. Place a piece of Mozzarella cheese in the center of a disc and wrap meat around cheese.
Fill a shallow bowl with toasted croutons, roll each patty into the croutons, pressing slightly.
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7. Precook the patties
Preheat the oven to 375 F.
Heat a few tablespoons of neutral flavored oil (I like using grapeseed oil) and fry Pozharsky Cutlets for 2 minutes on each side until slightly golden.
Transfer the cutlets to a baking dish and bake for 30 minutes, covered with a foil.
Remove from the oven and serve immediately.
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What To Serve With Russian Cutlets
This Chicken Kotlety will taste great with potato dishes like my Swedish Hasselback Potatoes.
Do you like traditional European recipes like this? Then you I think you will also love:
- Ukrainian Chicken Kiev - stuffed with a generous amount of herbed butter, twice breaded and baked until perfection, this traditional chicken recipe is a comfort food at its best.
- Spanish Pork Chops (Libritos) - stuffed with roasted bell peppers, ham and cheese, this boneless pork chop recipe will be enjoyed by kids and adults.
If you make my Russian Cutlet Recipe, snap a photo and post it on Instagram with a hashtag #lavenderandmacarons. I'd love to see your creations.
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Pozharsky Cutlets (Russian Ground Chicken Patties)
Ingredients
- ½ lb ground chicken
- 9 slices Sourdough bread divided
- 2 oz butter chilled
- ⅓ c cream
- ½ medium onion finely minced
- ¼ c Mozzarella cheese cut into 6 equal sticks
- 6 tablespoon neutral oil like Grapeseed oil divided
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 350 F. Remove crust from 5 slices of bread and cut it into very small cubes. Place the cubes on a baking sheet and toast in the oven for 15 minutes or until slightly browned. Remove from the oven and set aside.
- Place 2 slices of remaining bread into a shallow bowl and pour over a ⅓ cup of cream. Let it soak for 15 minutes, squeeze out an excess moisture and set aside.
- Place 2 ounces of butter on a chopping board and cut into very small cubes, approximately ¼ inch thick.Place the board with a cubed butter into the freezer for 20 minutes.
- Heat 1 tablespoon of oil in a small skillet and over medium heat. Add the onion and sauté it until translucent, about 5-7 minutes.
- In a large bowl combine ground chicken, sautéed onions, soaked bread and cubes of frozen butter. Season with salt and pepper and mix everything nicely.
- With your wet hands, take a heaping tablespoon of ground meat and flatten it into a small disc. Place a piece of Mozzarella cheese in the center of a disc and wrap meat around cheese.
- Fill a shallow bowl with toasted croutons, roll each patty into the croutons, pressing slightly.
- Preheat the oven to 375 F.Heat 2 tablespoons of oil in a large skillet and over medium heat and fry Pozharsky Cutlets for 2 minutes on each side until slightly golden. You might need to work in batches.
- Transfer the cutlets to a baking dish and bake for 30 minutes, covered with a foil.
- Remove from the oven and serve immediately.
Notes
Nutrition
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