Caroline Kish
๐Ÿ‡ฌ๐Ÿ‡ง Brighton, England ๐Ÿ‡ฌ๐Ÿ‡ง
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  • Caroline's Blog

  • Hello Everyone,

    Here is a Russian Recipe for you.

    ๐Ÿ‡ท๐Ÿ‡บ Pozharsky Cutlets

    A Pozharsky cutlet is a breaded ground chicken or veal patty that is typical for Russian cuisine. A distinct feature of this cutlet is adding butter to minced meat which results in an especially juicy and tender consistency. The dish was created in the beginning of the 19th century in Russia and later adopted by French haute cuisine.

    Ready in: 45 minutes
    Servings: 4

    Ingredients

    400 Grams Chicken Meat, minced
    350 Grams White Bread or Baguette
    100 ml. Cream
    50 Grams Butter plus more for frying
    1 Onion, finely chopped
    2 Eggs, beaten
    Salt & freshly ground Black Pepper to taste

    1. Cut the crust off all the bread.

    2. Soak 100 grams of the bread in the cream, and dice the remaining bread in small cubes.

    3. Saute the onion in butter until translucent, then let it cool down.

    4. Squeeze the excess liquid out of the soaked bread.

    5. Mix the meat, onion and soaked bread together and let it cool down in the fridge.

    6. Melt the butter and add to the minced meat along with salt and pepper. Put it into the fridge again to cool down.

    7. Once cold, make cutlets with your hands. Dip them in egg and coat thoroughly in the diced bread. Push the bread cubes in a little so they stick to the meat.

    8. Preheat the oven to 400ยฐF or 200ยฐC.

    9. Fry the cutlets in a well preheated pan with a generous amount of melted butter. As soon as they get a golden color, put them into the oven for 15 minutes

    10. Serve the Pozharsky cutlets hot with mashed potatoes, mushroom gravy and pickled cucumber.

    I've not heard of this recipe, does anyone else? ๐Ÿ˜
    All the best,
    LuckyEthel (Caroline) ๐Ÿ˜โค ๐Ÿ‡ฌ๐Ÿ‡ง

    1 comments - add a comment
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    Apr 2nd 2023 at 12:08 AM by Priscilla Antwi
    Sounds appetizing