📝 About This Recipe
Legend has it that these exquisite cutlets were a favorite of Tsar Nicholas I, originating from a 19th-century tavern in Torzhok. Unlike standard patties, the Pozharsky is a masterpiece of texture, featuring a succulent, buttery interior of minced poultry encased in a unique 'hedgehog' crust of golden bread cubes. They represent the pinnacle of Russian 'vtoroye blyuda,' offering a sophisticated yet soul-warming experience that bridges the gap between rustic home cooking and high-society banquet fare.
🥗 Ingredients
The Meat Base
- 500 grams Chicken Breast (chilled and cut into cubes)
- 300 grams Chicken Thighs (boneless, skinless for richness)
- 100 grams Unsalted Butter (frozen and grated)
- 100 ml Heavy Cream (at least 30% fat)
- 2 slices White Bread (crusts removed, for the panade)
Seasoning & Aromatics
- 1 medium Yellow Onion (very finely minced)
- 1 tablespoon Unsalted Butter (for sautéing the onion)
- 1.5 teaspoons Fine Sea Salt (or to taste)
- 1/2 teaspoon White Pepper (ground)
- 1 pinch Nutmeg (freshly grated)
The Signature Coating
- 250 grams Stale White Bread or Brioche (cut into 5mm tiny cubes)
- 2 large Eggs (beaten for egg wash)
- 4-5 tablespoons Clarified Butter (Ghee) (for pan-frying)
👨🍳 Instructions
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1
Begin by preparing the panade: soak the 2 slices of crustless white bread in the heavy cream for 10 minutes until completely soft.
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2
Melt 1 tablespoon of butter in a small skillet over low heat. Sauté the finely minced onion until translucent and soft, but not browned. Set aside to cool completely.
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3
Using a meat grinder (preferred) or a food processor, grind the chilled chicken breast and thighs. If using a processor, pulse carefully to avoid turning the meat into a paste; you want a distinct minced texture.
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4
Add the cream-soaked bread (and any remaining cream) and the cooled sautéed onions to the meat mixture.
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5
Season with salt, white pepper, and a pinch of nutmeg. Mix by hand until just combined.
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6
Quickly fold in the grated frozen butter. It is crucial that the butter remains in tiny cold bits within the meat to create steam pockets and juiciness during cooking.
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7
Chill the meat mixture in the refrigerator for at least 30 minutes. This makes the patties easier to shape and prevents the butter from melting.
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8
While the meat chills, prepare your 'croutons.' Cut the stale bread into very small, uniform cubes (about 5mm). Place them in a wide shallow bowl.
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9
With damp hands, divide the meat into 8-10 equal portions. Shape them into oval, slightly tapered patties (the classic 'spindle' shape).
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10
Dip each patty into the beaten egg wash, then roll in the bread cubes, pressing gently so the cubes adhere and cover the entire surface.
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11
Heat clarified butter in a large skillet over medium heat. Once shimmering, add the cutlets. Do not crowd the pan; cook in batches if necessary.
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12
Fry for 4-5 minutes per side until the bread cubes are deeply golden and crispy. The internal temperature should reach 165°F (74°C).
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13
Optional: For extra thick cutlets, you can sear them in the pan for 2 minutes per side and then finish them in a 350°F (175°C) oven for 10 minutes.
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14
Rest the cutlets for 3-5 minutes on a wire rack before serving to allow the juices to redistribute.
💡 Chef's Tips
Keep everything cold: chilled meat and frozen butter are the secrets to the signature juicy interior. Use clarified butter (ghee) for frying; it has a higher smoke point than regular butter and won't burn the bread cubes. For the best crust, use slightly stale high-quality white bread or brioche rather than store-bought breadcrumbs. Avoid over-mixing the meat, as this can lead to a tough, rubbery texture. If you don't have a meat grinder, ask your butcher to grind a mix of breast and thigh meat for you.
🍽️ Serving Suggestions
Serve with a side of creamy mashed potatoes swirled with butter and dill. Pair with a crisp cucumber and radish salad dressed in sour cream (Smetana). Accompany with sautéed green peas or roasted root vegetables for a colorful plate. A glass of chilled vodka or a light, dry white wine like Pinot Grigio cuts through the richness beautifully. Traditionalists often serve these with a dollop of lingonberry jam or a light mushroom gravy.