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Brief Overview
Pozharsky Cutlets are the kind of dish that surprise you. At first glance, they appear simple: golden patties of minced chicken wrapped in a crisp crust. But the first bite tells a different story; tender, buttery, and full of richness.
This is Russian comfort food at its most refined. It bridges the everyday and the elegant, often served with mashed potatoes or buttery kasha, yet equally at home on a fine dining menu. The contrast in textures makes it unforgettable.
Despite its humble ingredients, it carries a sense of occasion. Light on the outside, melting on the inside, Pozharsky Cutlets are a masterclass in turning something familiar into something truly memorable.
Want to dive deeper into Russian Cuisine? Don’t miss our post on 30 Traditional Russian Foods to Try
What Is a Pozharsky Cutlet?
Pozharsky Cutlets are breaded chicken patties made from finely minced meat mixed with softened butter and soaked white bread. The mixture is shaped into cutlets, coated in fresh breadcrumbs, and pan fried until golden.
What sets them apart is the texture. The butter inside the mix melts during cooking, creating an interior that is moist and tender without being heavy. The breadcrumbs on the outside crisp up to form a delicate crust.
They are usually served hot, fresh from the pan, often alongside mashed potatoes, dill pickles, or a simple salad. It is a dish that relies on balance; soft and crisp, rich and light, rustic and refined.
Ingredients and Taste
Chicken breast or thigh is typically used, finely chopped rather than ground. The meat is mixed with soaked white bread, egg yolk, and plenty of butter. Seasonings are kept modest, often just salt and white pepper.
The outer coating is not ordinary breadcrumbs but hand torn pieces of fresh white bread, dried slightly and used to create an airy crust. This light coating crisps beautifully in the pan without weighing the cutlet down.
The flavour is delicate but deeply comforting. The richness of the butter infuses the meat as it cooks, giving it a soft, almost mousse like texture. The crust adds a gentle crunch that complements the filling perfectly.
A Taste of History
Pozharsky Cutlets are named after the Pozharsky family, who owned an inn in the town of Torzhok during the early 19th century. It was here that the dish first gained attention, served to travellers on the road to Saint Petersburg.
According to legend, a Russian noble requested veal cutlets, but only chicken was available. The cook improvised, and the result impressed the guest so much that the dish’s fame began to spread beyond the inn’s walls.
Eventually, Pozharsky Cutlets reached imperial tables and earned a place in Russian haute cuisine. Despite this rise, they never lost their humble charm and continue to be made in homes across the country today.
The dish is a reflection of Russian culinary tradition, one that celebrates resourcefulness without sacrificing depth. Pozharsky Cutlets are not just patties. They are a story of creativity, hospitality, and quiet elegance on a plate.
How to make Pozharsky Cutlets
Pozharsky Cutlets are a regal Russian speciality known for their pillowy interior and golden breadcrumb crust. You will work with minced chicken enriched with butter and cream to achieve rich succulence, then fry until crisp and light. Expect a gentle sizzle and fragrant aroma as you turn the patties. See the recipe card at the bottom for printable directions
Ingredients
- 500 g chicken breast, finely minced
- 100 g unsalted butter, softened (plus extra for frying)
- 50 ml double cream
- 1 small onion, very finely chopped
- 2 slices white bread, crusts removed and soaked in milk
- 1 egg, beaten
- 100 g fresh white breadcrumbs
- 1 tsp salt
- ½ tsp freshly ground white pepper
- 1 tbsp chopped parsley
Cooking Instructions
Step 1: Prepare the bread mixture
To begin, squeeze excess milk from the soaked bread slices and break into small pieces. In a large bowl, combine chicken mince, softened butter, double cream and the drained bread. Use a spatula to fold gently until a smooth paste forms. Transition to seasoning.
Step 2: Season and bind
Add finely chopped onion, salt, white pepper and chopped parsley to the chicken mixture. Stir lightly to distribute evenly without overworking the paste. Move on to shaping the cutlets.
Step 3: Shape the patties
Divide the mixture into four equal portions. With damp hands, form each into an oval patty about 2 cm thick. Press gently on each to ensure no air pockets remain. Prepare your dredging station next.
Step 4: Set up dredging
Place the beaten egg in one shallow dish and the fresh white breadcrumbs in another. Lightly dust each patty with a little flour if needed, then dip into the egg and press into the breadcrumbs to coat fully. Proceed to frying.
Step 5: Heat the pan
In a heavy bottomed frying pan, melt a knob of butter over medium heat. Ensure the butter foams but does not brown. Transition to cooking the cutlets.
Step 6: Fry the cutlets
Gently lay each cutlet into the pan, taking care not to overcrowd. Fry for 4–5 minutes on each side until the crust is deep golden and crisp. Adjust heat so the interior cooks through without burning the coating. Move to resting.
Step 7: Drain and rest
Transfer cooked cutlets to a wire rack or paper lined plate. Allow to rest for 3 minutes to let juices settle and the crust remain crisp. Prepare any accompaniments while they rest.
Step 8: Prepare serving garnish
Warm extra butter in the pan, then stir in a little parsley. Spoon this over the patties just before serving to add shine and a herbaceous note. Transition to plating.
Final step: Serve with style
Arrange cutlets on warmed plates alongside boiled potatoes or rice. Drizzle with parsley butter and garnish with fresh herbs or lemon wedges. Offer sour cream or mushroom sauce on the side to complement the gentle richness of the patties.
Variations and substitutions
- Use turkey mince in place of chicken for a lighter version.
- Swap double cream for creme fraiche for subtle tang.
- Add a pinch of nutmeg or mace to the mixture for a warm spice nuance.
Cooking Tips for Perfect Pozharsky Cutlets
- Keep butter and cream cold until mixing to ensure tender texture.
- Avoid overworking the mince to retain lightness.
- Maintain medium heat when frying to cook through without darkening breadcrumbs.
- Let patties rest briefly after frying to preserve crispness and prevent sogginess.
Russian Pozharsky Cutlets (Breaded Chicken Patties)
Ingredients
- 500 g chicken breast finely minced
- 100 g unsalted butter softened (plus extra for frying)
- 50 ml double cream
- 1 small onion very finely chopped
- 2 slices white bread crusts removed and soaked in milk
- 1 egg beaten
- 100 g fresh white breadcrumbs
- 1 tsp salt
- ½ tsp freshly ground white pepper
- 1 tbsp chopped parsley
Instructions
- To begin, squeeze excess milk from the soaked bread slices and break into small pieces. In a large bowl, combine chicken mince, softened butter, double cream and the drained bread. Use a spatula to fold gently until a smooth paste forms. Transition to seasoning.
- Add finely chopped onion, salt, white pepper and chopped parsley to the chicken mixture. Stir lightly to distribute evenly without overworking the paste. Move on to shaping the cutlets.
- Divide the mixture into four equal portions. With damp hands, form each into an oval patty about 2 cm thick. Press gently on each to ensure no air pockets remain. Prepare your dredging station next.
- Place the beaten egg in one shallow dish and the fresh white breadcrumbs in another. Lightly dust each patty with a little flour if needed, then dip into the egg and press into the breadcrumbs to coat fully. Proceed to frying.
- In a heavy bottomed frying pan, melt a knob of butter over medium heat. Ensure the butter foams but does not brown. Transition to cooking the cutlets.
- Gently lay each cutlet into the pan, taking care not to overcrowd. Fry for 4–5 minutes on each side until the crust is deep golden and crisp. Adjust heat so the interior cooks through without burning the coating. Move to resting.
- Transfer cooked cutlets to a wire rack or paper lined plate. Allow to rest for 3 minutes to let juices settle and the crust remain crisp. Prepare any accompaniments while they rest.
- Warm extra butter in the pan, then stir in a little parsley. Spoon this over the patties just before serving to add shine and a herbaceous note. Transition to plating.
- Arrange cutlets on warmed plates alongside boiled potatoes or rice. Drizzle with parsley butter and garnish with fresh herbs or lemon wedges. Offer sour cream or mushroom sauce on the side to complement the gentle richness of the patties.
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