Pozharsky Chicken Cutlets with a Crispy Crust
Amazingly delicious—crispy on the outside and tender within! This recipe for Pozharsky cutlets with a crunchy crust is one of our family's favorites. Both kids and grown-ups adore them! They work for a holiday table or an everyday dinner. Serve them with mashed potatoes, roasted potatoes, or buckwheat.
Arishka
Recipe author
Pozharsky Chicken Cutlets with a Crispy Crust
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 %
13 g
Fats 16 %
6 g
Carbohydrates 49 %
18 g
182 kcal
GI:
6
/
0
/
94
- To make the breadcrumbs, cut half the bread into small cubes and dry them out in the oven. Use 200 grams of the bread for the crumbs. 2. For the filling, soak the remaining 200 grams of bread in the milk (cream works too), trimming off the crusts first. 3. Grind the chicken and soaked bread together through the fine plate of a meat grinder, then season with salt and pepper. 4. Shape the mixture into balls, tucking a piece of butter into the center of each for juiciness. 5. Roll the cutlets in the breadcrumbs. 6. Fry them in a skillet on one side for 5–10 minutes. 7. Flip the cutlets and transfer them to a preheated oven for 15 minutes, until cooked through. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Loaf - 273 kcal/100g
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