Kotlety Pozharskie

Name: Kotlety Pozharskie
Prep time: PT45 minutes (including chilling time)
Cook time: PT15-20 minutes
Total time: PT1 hour - 1 hour 5 minutes
Yield: 4
Cuisine: Russia
Ingredients: 500 g Boneless, skinless chicken breast (Or a mix of chicken breast and thigh for extra moisture.); 100 g Day-old white bread or brioche (Crusts removed. Stale bread absorbs cream better.); 150 ml Heavy cream (For soaking the bread and enriching the mixture.); 100 g Unsalted butter (Divided: 50g for the mixture, 50g for frying. Ensure it's softened for the mixture.); 1 cup Panko breadcrumbs or fine dried breadcrumbs (For coating the cutlets. Panko provides extra crispiness.); 1 Large egg (Beaten, for the egg wash.); 1/4 teaspoon Ground nutmeg (Freshly grated is best for aroma.); 1 teaspoon Salt (Or to taste.); 1/2 teaspoon Black pepper (Freshly ground, or to taste.); 2 tablespoons Vegetable oil or other neutral high-heat oil (For frying, in addition to butter.)

Pozharsky Cutlets

These are classic Russian chicken cutlets, renowned for their incredibly tender and juicy interior, encased in a crispy, golden-brown breadcrumb crust. The secret lies in the finely ground chicken mixed with cream-soaked bread and butter, creating a rich and moist texture. Historically a favorite of the Russian aristocracy, they are a testament to elegant comfort food.

準備時間45 minutes (including chilling time)

調理時間15-20 minutes

合計時間1 hour - 1 hour 5 minutes

分量4

難易度Medium

2件の編集· Feb 8

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👨‍🍳 作り方

1
Prepare the bread mixture: Tear the bread into small pieces and place them in a bowl. Pour the heavy cream over the bread and let it soak for about 10-15 minutes, until softened and saturated. Gently squeeze out any excess cream (reserve it if you like).
⏱️ 15 minutes
2
Grind the chicken: Cut the chicken breast into rough chunks. Using a meat grinder (fine setting) or a food processor, finely grind the chicken. If using a food processor, pulse until the chicken is very finely minced, almost paste-like, being careful not to over-process into a gummy texture. Add the soaked bread to the grinder/processor with the chicken and process until well combined.
⏱️ 10 minutes
3
Form the cutlet mixture: Transfer the ground chicken and bread mixture to a bowl. Add the softened 50g of butter, nutmeg, salt, and pepper. Mix thoroughly with your hands or a spoon until all ingredients are evenly distributed and the mixture is homogenous. The mixture should feel sticky and cohesive.
⏱️ 5 minutes
4
Chill the mixture: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This chilling step is crucial as it firms up the mixture, making it easier to shape and preventing it from becoming too soft during cooking.
⏱️ 30 minutes
5
Shape the cutlets: Lightly wet your hands to prevent sticking. Take about 1/4 of the chilled mixture and shape it into an oval cutlet, about 1.5-2 cm thick. You can also shape them into a more traditional 'drumstick' shape by inserting a small piece of buttered bone (if using bone-in chicken) into one end, though this is optional. Repeat with the remaining mixture.
⏱️ 10 minutes
6
Bread the cutlets: Set up a breading station with three shallow dishes. Place the beaten egg in the first dish, the breadcrumbs in the second, and a clean plate in the third. Dip each shaped cutlet first into the beaten egg, ensuring it's fully coated, then dredge it generously in the breadcrumbs, pressing gently to adhere. Place the breaded cutlets on the clean plate.
⏱️ 5 minutes
7
Pan-fry the cutlets: Heat the remaining 50g of butter and 2 tablespoons of oil in a large skillet over medium-high heat. The butter should melt and foam, but not burn. Carefully place the breaded cutlets into the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Fry for about 5-7 minutes per side, until the cutlets are a deep golden brown and cooked through. The internal temperature should reach 74°C (165°F). Adjust heat as needed to prevent burning.
⏱️ 15-20 minutes
8
Serve immediately: Remove the cooked cutlets from the skillet and drain briefly on paper towels. Serve hot, garnished with fresh herbs if desired.
⏱️ 1 minute

調理履歴を記録する

💡 プロのコツ

✓For the best texture, ensure the chicken mixture is very cold when shaping. This makes it less sticky and easier to handle.
✓Using high-quality butter is essential as it contributes significantly to the flavor. Don't skimp!
✓Serve these cutlets immediately after cooking while they are at their crispiest and juiciest.
✓If you don't have a meat grinder, a food processor can be used, but be careful not to over-process the chicken into a paste, which can result in a gummy texture.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For a more traditional presentation, use bone-in chicken pieces (like the wing or thigh bone) inserted into one end of the cutlet before breading.
Serve with a creamy mushroom sauce or a dollop of sour cream for added richness.
Experiment with adding finely chopped herbs like parsley or dill to the chicken mixture.