Pozharsky Cutlets

Pozharsky Cutlets - Russian Meat Recipe

How to Cook & Prepare Pozharsky Cutlets:

This is one of the few dishes whose author is definitely known. Pozharsky was an innkeeper in the old Russian town of Torzhok. The former inn building now bears a plaque with an inscription to the effect that the poet Alexander Pushkin was known to have frequented this inn and recommended to his friends “the cutlets fried at Pozharsky’s.

1 chicken (1 kg) 2 tblsps dry bread
100 g white bread cubes
½ cupful milk or 4-5 tblsps butter
Cream egg

Bone the chicken and put the meat through the food chopper. Add the bread which has been soaked in milk (or cream) and squeezed dry. Put through the food chopper again. Stir in the creamed butter. Season and mix thoroughly. Divide and shape into cutlets, dip them in the beaten egg and milk and roll in dry bread cubes.

Fry until golden brown. Serve garnished with carrots or turnips in white milk sauce. Parboil the finely diced vegetables in stock, add milk and taste to correct seasoning with sugar and salt. Drain off the stock and stir it into flour blended with an equal amount of butter. Pour over vegetables and bring to a boil. Cook until tender.

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