Classic Pozharsky Cutlets

Cooking method

1. Step 1:

   

   How do you make classic Pozharsky cutlets? Gather all the ingredients listed in the recipe. If your chicken breast is frozen, take it out ahead of time and let it thaw at room temperature. Pop the butter into the freezer for a few minutes — it should be firm and slightly frozen so you can grate it later.

2. Step 2:

   

   Cut a few slices of the white bread into very small cubes with a sharp knife. Spread the cubes out in a single layer so they can dry out while you make the filling — these will be your breading.

3. Step 3:

   

   Pour the cream into a deep bowl and soak the rest of the bread in it. Use only the soft crumb for the filling; dice the leftover crusts and add them to your breading cubes.

4. Step 4:

   

   Peel the onion, rinse it, and puree it in a blender (a meat grinder works too). Transfer the onion to a deep mixing bowl.

5. Step 5:

   

   Grind the chicken breast through the fine plate of a meat grinder, or finely chop it in a blender.

6. Step 6:

   

   Add the ground chicken to the onion. Stir in the cream-soaked bread crumb. Take the butter out of the freezer and grate it in on the fine side of a box grater. Season with salt and pepper to taste.

7. Step 7:

   

   Knead the mixture well until smooth. Cover the bowl with plastic wrap and chill it in the refrigerator for an hour so the filling firms up and holds together.

8. Step 8:

   

   How do you shape Pozharsky cutlets? Dampen your hands with cold water and form small patties. The mixture is very soft, so work gently. Roll each patty in the dried bread cubes, pressing lightly so they stick to the chicken.

9. Step 9:

   

   Let the cutlets rest on the counter for 5 to 10 minutes.

10. Step 10:

    

    Heat the vegetable oil in a heavy-bottomed skillet. Fry the cutlets over medium heat until the breading turns golden.

11. Step 11:

    

    Carefully flip them and fry another couple of minutes. Blot the cutlets with paper towels to soak up any excess oil.

12. Step 12:

    

    Transfer the cutlets to a baking sheet. Slide them into an oven preheated to 350°F (180°C) for just 15 to 20 minutes to finish cooking through, using the conventional top-and-bottom heat setting.

13. Step 13:

    

    Serve the Pozharsky cutlets while they're still hot!