Pozharsky Chicken Cutlets (Kotlety po-Pozharski)
котлеты по-пожарски kotlety po-pozharskiSay it: kat-LYEH-ty pah-pah-ZHAR-skee
Pozharsky cutlets are a classic Russian main of chopped chicken breast mixed with soaked bread, butter, and egg, then shaped into plump ovals, breaded, and pan-fried. They are said to come from Torzhok and remain a favorite in Russian homes and old-fashioned restaurants. The crust turns crisp and golden while the inside stays tender and rich, especially when a knob of cold butter is tucked into the center. They taste mild, buttery, and satisfying, usually served with mashed potatoes or a simple salad.
Pozharsky Chicken Cutlets (Kotlety po-Pozharski)
котлеты по-пожарски, kotlety po-pozharski
Pronounced kat-LYEH-ty pah-pah-ZHAR-skee
- Serves
- 4
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the cutlets
For coating and frying
Method
Put the torn bread in a small bowl, pour over the milk, and let stand until soft, about 5 minutes. Squeeze the bread gently, reserving the milk.
Pulse the chicken in a food processor until coarsely ground, about 8–10 short pulses, or chop it finely by hand. Add the soaked bread, softened butter, 1 egg, salt, and pepper and pulse just until combined, adding 1–2 tbsp of the reserved milk if the mixture looks stiff; do not overprocess.
With damp hands, divide the mixture into 4 equal portions. Flatten each into an oval, press a piece of cold butter into the center, and fold the mince around it, sealing well; shape into 3/4-inch (2 cm) thick cutlets. Chill for 20 minutes.
Beat the remaining egg in a shallow bowl and spread the breadcrumbs on a plate. Dip each cutlet in egg, then coat evenly in breadcrumbs, pressing gently so the coating adheres. Chill for 10 minutes to set.
Heat the 2 tbsp butter and oil in a large skillet over medium heat until the butter foams. Fry the cutlets for 4–5 minutes per side, turning once, until deep golden and crisp and the center reaches 165°F (74°C), reducing the heat if they brown too fast.
Drain on paper towels and rest for 3 minutes before serving, so the butter inside settles.
Regional variants
Older recipes sometimes use finely chopped veal instead of chicken; some modern cooks add a spoonful of cream or a little grated onion to the mince.
Cook's notes
- Keep the mince and shaped cutlets cold; warm mixture is sticky and the butter center can leak.
- Press the breadcrumbs on firmly but do not pack the cutlets too tightly, or they will turn dense.
- Fry at a moderate heat: if the crust darkens before the center cooks, lower the heat and finish in a 350°F (175°C) oven for 5 minutes.
Serve with
Mashed potatoes, fried potatoes, or a cucumber and tomato salad; black tea or a light red wine.
Make ahead and storage
Bread the cutlets up to 1 day ahead and refrigerate covered; fry just before serving. Cooked cutlets keep for 2 days in the fridge and reheat in a 350°F (175°C) oven for 8–10 minutes.
