Best Pozharsky Cutlets With Mushroom Saucve Recipes

Chicken Cutlets

Provided by Srb719

Categories Chicken

Time 3h

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground chicken (or chopped)
1 onion, chopped
2 tablespoons chopped parsley
6 tablespoons milk
3/4 cup breadcrumbs
2 eggs
2 garlic cloves, minced
salt & pepper
2 eggs, beaten
2 cups breadcrumbs
1/4 cup butter

Steps:

In a large bowl, combine chopped chicken, onion, parsely, milk, breadcrumbs, eggs, garlic, salt and pepper.
Add additional breadcrumbs as needed to thicken batter.
Divide mixture into four equal portions.
Roll mixture into a patty. Shape the patty into a small cutlet.
Refrigerate for at least two hours.
Preheat oven to 375 degrees.
Dip each cutlet into eggs and coat with breadcrumbs.
In a skillet, melt butter and cook chicken cutlets over very low heat for 3 minutes on each side until golden.
Cook in oven 30 minutes longer.
Serve with a cream of mushroom sauce.

Nutrition Facts : Calories 632.7, Fat 24.8, SaturatedFat 11.2, Cholesterol 324.7, Sodium 796, Carbohydrate 58.3, Fiber 3.8, Sugar 6.2, Protein 41.8

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.