ReceptnaptárPozharsky cutlets
Pozharsky cutlets are the famous dish of 19th-century Russian inns. Their essence is a juicy, tender meat mixture enriched with butter and fried in a crisp crumb coating. Tradition credits an innkeeper named Pozharsky; today they are mostly made from chicken.
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Method
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- Soak the bread in the cream for 10 minutes and squeeze it out.
- Quickly knead the mince with the bread, the cold diced butter, salt, pepper and nutmeg. The butter must not melt.
- Divide the mixture into 4 and shape with wet hands into round-oval cutlets about 2 cm thick.
- Dip the cutlets in beaten egg, then in breadcrumbs, pressing lightly.
- Fry in the oil and butter over medium heat for 5-6 minutes per side until golden.
- Rest in a 150 °C oven for 8-10 minutes to cook through, and serve with mashed potatoes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Work the meat and butter together cold so the cutlets stay juicy.
- Chilling the mixture for 30 minutes makes it easier to shape.
- Resting in the oven prevents them from burning outside and staying raw inside.
- Veal is the original, but chicken breast is delicious too.
Frequently asked questions
What makes them different from a plain cutlet?
A lot of butter and cream go in, making the cutlet especially soft and juicy.
Can they be baked?
Yes, 20-25 minutes at 190 °C, turning once, but the pan gives the real crust.
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