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Pozharsky cutlet, Russian chicken patty with butter and breadcrumbs, served with mashed potato
Crispy Pozharsky cutlets coated in bread cubes, revealing a juicy interior

Pozharsky cutlets

Author: Flavelo
Recipes Main Courses
This is no canteen meatball. The Pozharsky cutlet is a masterpiece of Russian Tsarist cuisine, a kind of 'minced Chicken Kiev'. The secret is that lots of cold butter is worked into the minced chicken. During frying, the butter melts inside the meat, so every bite is juicy and buttery. On the outside, coarsely chopped, crunchy bread cubes (crouton coating) make it unforgettable.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Russian

Ingredients

Equipment Needed

  • Food chopper (for meat)
  • Large bowl
  • Frying pan for frying
  • Baking tray for finishing

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Making the panade: Soak half the bread (100g) in the cream. Let stand for 5 minutes.

Tip: This milky mush (panade) will keep the meat soft.
2 ✓

Mixing: Mix the minced meat with the squeezed-out panade, salt, and pepper. At the very end, mix in the ICE COLD butter cubes with quick movements.

Tip: The butter cubes must remain whole in the mixture! If they melt from the warmth of your hands, the meat will be greasy, not juicy.
3 ✓

Resting: Place the mixture in the fridge for 20 minutes for the butter to firm up again.

Tip: The cold mixture is easier to shape.
4 ✓

Shaping and Coating: With wet hands, form oval patties. Dip in beaten egg, then in the small bread cubes (not breadcrumbs!). Press the cubes on.

Tip: The bread cubes (croutons) give the distinctive, extra crunchy exterior.
5 ✓

Frying: Heat plenty of fat in a pan. Fry the cutlets golden brown on both sides (approx. 2-3 minutes per side).

Tip: Here we only fry the crust, the inside can remain raw.
6 ✓

Finishing in oven: Place the cutlets on a baking tray and roast in a 180°C oven for 10-12 minutes.

Tip: This way the butter melts gently inside but doesn't run out.

Recipe FAQ

The butter leaked out during frying.
The mixture wasn't cold enough, or you fried on too low a heat. Always chill the patties again after shaping!
Hard to shape, it's sticky.
Use wet hands and work quickly so the butter doesn't melt from the warmth of your hands.

Ingredients

  • 500 g Chicken breast and thigh mixed (minced)
  • 100 g Stale white bread (crust removed)
  • 100 ml Cold double cream (or milk)
  • 80 g Butter (ICE COLD, cut into tiny cubes)
  • 1 tsp Salt
  • 0.5 tsp White pepper
  • 150 g Stale bread cubes (for coating, approx. 0.5 cm)
  • 1 pc Egg (for coating)
  • 100 ml Clarified butter (Ghee) or oil for frying