Best 2 Kotlety Pozharskie Russian Ground Chicken Cutlets Recipes

Kotlety Pozharskie (Russian Ground Chicken Cutlets) image

Provided by littleturtle

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

5 slices home style bread, crust trimmed off (4 oz)
1/4 cup milk
2 lbs ground chicken breasts (or 1 lb ground chicken & 1 lb lean finely ground veal)
8 tablespoons unsalted butter, softened (1/4 lb)
3/4 teaspoon salt
1/2 teaspoon white pepper
1 egg, beaten
2 cups fresh breadcrumbs, pulverized in a blender or shredded with a fork
10 tablespoons unsalted butter, cut into small pieces

Steps:

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.

Russian-Style Chicken Cutlets image

Provided by Dancer

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 slices good-quality white bread, crusts removed
1/4 cup half-and-half
1 lb ground chicken
1 egg
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon dried dill
5 tablespoons butter, 3 of them at room temperature
1 cup dry breadcrumbs
2 tablespoons cooking oil

Steps:

Break the bread into pieces.
In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes.
Mix in the chicken, egg, salt, pepper, dill and the 3 tablespoons room-temperature butter.
Put in the freezer for about 10 minutes to firm up.
Remover the chicken mixture from the freezer; it will still be very soft.
Form the mixture into four oval cutlets and coat them with the bread crumbs.
In a large nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat.
Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.
Variation for Italian-Style Chicken Cutlets: Omit the dill.
Use half bread crumbs, half grated Parmesan cheese to coat the cutlets.