Pozharsky Cutlet

Name: Pozharsky Cutlet
Total time: 1 h 10 min
Yield: 4
Cuisine: Russian
Ingredients: 600 g Chicken breast and thigh, skinless, minced coarsely; 120 g Butter, very cold, in small cubes; 80 g White bread, crusts off, soaked in cream; 100 ml Double cream; 1 small Onion, grated and squeezed dry; 1.5 tsp Salt and white pepper; 200 g White bread, crusts off, cut into 3 mm cubes and dried; 2 Eggs, beaten; 80 g Plain flour; 6 tbsp Clarified butter or oil, for frying

Minced chicken with cold butter worked through it, shaped into a plump oval, rolled in cubed bread instead of crumbs and fried until the coat stands out in spikes. The butter melts inside and the cutlet turns out wet and tender. Made in Torzhok in the early nineteenth century and taken up afterwards by French haute cuisine.

Source

Recette de Russian holiday tables · 🏺 Traditionnel · New Year's Eve laid out cold hours before midnight — layered salads, herring, pickles and a cake, all made the day before and all eaten past two in the morning.

Russia · the cutlet with butter inside — An ownerless traditional dish, so no cook is credited. The cited article confirms the Pozharsky cutlet as a breaded ground chicken or veal patty typical of Russian cuisine, whose distinct feature is adding butter to the minced meat, giving an especially juicy and tender consistency, created at the beginning of the 19th century in Russia and later adopted by French haute cuisine. The cubed-bread coating, the cold-butter method, timings and quantities are this book's own.

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Étapes

Mix the minced chicken with the cream-soaked bread, grated onion, salt and pepper. Work it 2 minutes until sticky, then chill 30 minutes.
Fold the cold butter cubes through the chilled mince quickly, keeping them in pieces. Work fast — the butter must not soften.
💡 Butter cold and in lumps, not creamed in. Those lumps melt in the pan and steam the meat from the inside; blend them smooth and you have made an ordinary rissole.
Shape into 8 plump ovals with wet hands. Roll each in flour, then egg, then press firmly all over into the bread cubes. Chill 20 minutes.
Fry in the clarified butter over medium heat 4 minutes a side until the cubes are golden, then finish in a 180 °C oven 10 minutes.
Rest 5 minutes. Cut one open at the table — the butter should run.

💡 Astuces

Mince it coarsely, or ask the butcher to run it through the large plate once only. Twice-minced chicken turns to paste and loses the texture entirely.
Pushkin recommended the cutlets at Torzhok in a letter in verse, which is the sort of thing that keeps a recipe alive for two hundred years.