Hey-hey! How is the weekend going on? I’m glad to join Fiesta Friday party this time! And share famous Russian recipe – Pozharsky kotleti, which are chicken cutlets, scrumptious and tender. Hope, you will love it and recreate at home! 🙂
Firstly, I’d like to tell you how the recipe became popular. It’s dating back to the late 18th or early 19th centuries. There are two history versions of the recipe. The first one says about Evdokim Pozharsky, who lived in small town Torzhok with his family; he was an ordinary person and owner of small tavern, but he bore the same family name with famous Russian imperial family Pozharsky. During that time the town was very important because it’s located on the highway from Moscow to St.Petersburg.
Dariya Pozharsky inherited the tavern from her father; she started to cook cutlets from chopped meat (chicken, turkey, hazel hens), and decided to add this dish to the menu. The legend says, that one day the Russian Emperor Nikolay I was passing by the town and stopped to have a rest and food. He tried cutlets and was so impressed by this dish, that immediately invited Ms.Dariya to St.Petersburg, where she became the lady of high society.
The other legend says, that Nikolay I decided to visit prince Pozharsky; the prince wasn’t expected to welcome such important guest and prepare chic dinner, so he/his chef cooked cutlets from chicken chopped meat and bread (the only meat which was available in the kitchen).
Pozharsky kotleti - Russian chicken cutlets
Chicken fillets 500-600g
Large onion 1
Fresh white bread or baguette 1
Warm water 80-100ml
Clarified butter or butter 50g (25g for onion frying + 25g for the meat)
+extra butter (or sunflower oil) for cutlets frying
Salt, pepper to taste
- Finely chop the onion and fry it in the butter until soft and pale (don’t brown it).
- Cut off the crust from baguette, finely chop it and set aside.
- Put 3-4 bread slices in a small bowl, soak in the water for few minutes, then squeeze a bit of water out.
- Finely chop or mince chicken fillets, add soaked bread, butter, season with salt and pepper, and combine well. Cover and let it rest for 30 minutes.
- Divide chicken mince into several cutlets (medium size) and coat with fresh breadcrumbs.
- Heat butter or oil in cast-iron skillet over medium-high heat. Cook cutlets just until golden brown, about 2 minutes per side. Transfer cutlets to a baking shit and bake in preheated 200C/400F oven for 7-8 minutes.
- Serve with your favorite vegetables and/or boiled potatoes and sauerkraut.