Pozharsky Two Butter Chicken Cutlets

Name: Pozharsky Two Butter Chicken Cutlets
Total time: 100 min
Yield: 1 portions
Cuisine: Russian
Ingredients: 120 g Ground chicken Raw, finely minced chicken; 1 tbsp Milk Whole milk; 1 tbsp Butter 10 g cold filling, 5 g frying; 25 g Bread Plain white bread without crusts; 15 g soaked, 10 g coating; To taste Salt; To taste Black Pepper

One portion of two tender minced-chicken cutlets with cold butter mixed into the meat and a crisp coating of tiny white-bread cubes.

Ingredients

120 g

Ground chicken

Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.

1 tbsp

Milk

1 tbsp

Butter

25 g

Bread

To taste

Salt

To taste

Black Pepper

Steps

5 min1

Cut 10 g butter into tiny cubes and chill until very firm. Tear 15 g bread into a small bowl, add all the milk and leave for 5 minutes, then mash to a paste without discarding liquid. Cut the remaining 10 g bread into very small cubes.

60 min2

Mix all the cold raw ground chicken with the bread-milk paste, salt and pepper until evenly sticky. Fold in the cold butter cubes without melting them. Cover and refrigerate for 60 minutes. Shape into two equal oval cutlets about 2 cm thick and press all the bread cubes evenly onto their surfaces.

4 min3

Fry

Heat the oven to 200 °C. Melt the remaining 5 g butter in a small ovenproof frying pan over medium heat. Fry both cutlets for 2 minutes per side until the bread coating starts to turn golden; reduce the heat if the butter threatens to burn.

15 min4

Bake

Transfer the pan to the oven and bake at 200 °C for 10-12 minutes until the thickest part of each cutlet reaches 74 °C. Rest for 3 minutes and spoon the small amount of buttery pan juices over the cutlets. Serve both as one portion; potatoes, peas and sauce are not included.