Kotlety Pozharskie are tender Russian ground chicken cutlets with a crispy breadcrumb crust, pan-fried in clarified butter. Said to originate from a Torzhok tavern, this historic dish balances lean protein with rich, buttery flavor and pairs perfectly with mashed potatoes.
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Soak bread slices in the milk in a small bowl for 15 minutes, then squeeze the bread dry.
Combine the bread with the meat (grind together if you have a meat grinder), and gradually beat in the softened butter, along with the salt& pepper, until the mixture is smooth.
Make 6 oval patties from this mixture (about 1 1/2" thick), then dip each in egg and then in the bread crumbs, thoroughly coating both sides.
Clarify the remaining 10 tbsp butter by, without letting the butter brown, melting it slowly in a heavy skillet over low heat and skimming off the foam as it rises.
Remove the butter from heat and let it sit for 2-3 minutes so they whey can settle out, then spoon off the clear butter and discard the milky solids at the bottom of the pan, and return 6 tbsp of the butter to the skillet.
Place over a medium-high heat and when the butter is very hot fry the patties for about 5-6 minutes on each side or until the outside is golden brown and the inside doesn't look pink when pierced with the tip of a knife.
Pour remaining clarified butter over the patties and serve immediately.
Written automatically by CookOS, not by the creator.
Refrigerate cooked kotlety in an airtight container up to 3 days; reheat gently in a 300°F oven for 10–12 minutes to avoid drying.
meat grinder (optional, for finer texture) · heavy skillet (for even heat distribution)
Written automatically by CookOS, not by the creator.
Yes. Form and bread the patties up to 4 hours ahead, refrigerate uncovered, then fry just before serving for the crispest crust.
The recipe allows 2 lbs ground chicken breast alone, or 1 lb chicken mixed with 1 lb lean ground veal for a richer, finer texture.
Fry 5–6 minutes per side until the outside is golden brown and the inside shows no pink when pierced with a knife tip.
Clarified butter has a higher smoke point and fries without browning or burning, keeping the cutlets golden and the fat pure.
Yes, ground turkey breast works as a direct substitute and will cook in the same 5–6 minutes per side.
