Imagine sinking your teeth into a golden-brown, crispy cutlet that's incredibly juicy and bursting with flavor - welcome to the world of Kotlety Pozharskie! These Russian-style ground chicken cutlets are not just a meal, but a culinary journey that will transport your taste buds straight to the heart of traditional Russian cuisine. With a perfect blend of tender ground chicken, aromatic onions, and a delicate breadcrumb coating, these cutlets are about to become your new favorite comfort food that's both simple to prepare and absolutely delicious.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Russian
Serves: 4 servings
Ingredients
- 500g ground chicken
- 1 onion, finely chopped
- 1 slice white bread, soaked in milk
- 1 egg
- Salt and pepper to taste
- Breadcrumbs for coating
- Vegetable oil for frying
Instructions
- Remove the slice of white bread and soak it in milk for about 5 minutes to soften completely.
- Finely chop the onion using a sharp knife, ensuring pieces are very small and uniform.
- In a large mixing bowl, combine ground chicken, soaked bread (squeeze out excess milk), finely chopped onion, egg, salt, and black pepper.
- Mix the ingredients thoroughly using your hands or a wooden spoon until well combined and the mixture becomes slightly sticky and uniform.
- Cover the mixture and refrigerate for 15-20 minutes to allow flavors to meld and mixture to firm up.
- Prepare a shallow dish with breadcrumbs for coating the cutlets.
- Shape the chicken mixture into oval or round cutlets, approximately 1-
- 5 cm thick, ensuring even thickness for consistent cooking.
- Gently coat each cutlet in breadcrumbs, pressing lightly to ensure even coverage.
- Heat vegetable oil in a large skillet over medium heat until it shimmers but doesn't smoke.
- Carefully place the breaded cutlets in the hot oil, cooking for about 4-5 minutes on each side until golden brown and internal temperature reaches 75°C (165°F).
- Remove cutlets and drain on paper towels to remove excess oil.
- Serve hot, traditionally accompanied by mashed potatoes, buckwheat, or a fresh vegetable salad.
Tips
- Moisture is Key: Soaking the bread in milk helps create incredibly tender and moist cutlets by adding extra softness to the mixture.
- Chill for Better Binding: Refrigerating the mixture for 15-20 minutes helps the ingredients bind together and makes shaping easier.
- Even Thickness Matters: Ensure your cutlets are uniformly thick (1-
- 5 cm) for consistent cooking and perfect texture.
- Oil Temperature Control: Use medium heat to achieve a golden-brown exterior without burning the breadcrumbs.
- Don't Overcrowd the Pan: Fry cutlets in batches to maintain oil temperature and ensure crispy coating.
- Temperature Check: Always ensure the internal temperature reaches 75°C (165°F) for safe consumption.
- Serving Suggestion: Pair with creamy mashed potatoes or a fresh salad for a complete meal that will impress family and friends!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 8g
Protein: 25g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 110mg
