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Kotlety Pozharskie ground Chicken Cutlets recipe

1/4 c Milk
2 lb Chicken breasts, boned &
- skinned
- or -
2 lb Turkey breast meat
5 ea Italian type white bread
- slices
1/4 lb Unsalted butter
3/4 ts Salt
1/2 ts White pepper
2 c Dried bread crumbs
10 tb Unsalted butter in small pcs
measures conversion [+]

Put 5 bread slices in abowl and pour in the milk. Soak the bread for 15 minutes. Squeeze the bread dry being careful not to tear it up. Grind the chicken fine then combine with the bread slices. Gradually beat in the 1/4 lb of butter that you have softened, along with the salt & pepper, until the mixture is smooth. Make 6 patties from this mixture. Roll them in the bread crumbs coating them completely. take the 10 tablespoons of butter an clarify them in large skillet over a Low heat. Remove from heat and allow to sit for 3 minutes so the whey will settle out. Spoon off the clear butter, dump the whey, and return 6 tablespoons of the butter to the skillet. Place oever a Med. high heat and when hot fry the patties for approx. 5-6 minutes per side or until done to suit your taste. Serve at once, pour remianing butter over the patties. Very good with a dollop of plain yogurt or sour cream on each patty.

Cuisine: Russian
Source: Dr. Donald Houston's collection. ORIGIN: Dr.'s Pavel & Marina Pachenev, Uralsk-Kazakhstan, circa 199
Recipe category: Meat-Dishes > Poultry

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