Usuba
Pozharsky Chicken Cutlets
Tender chicken breast cutlets with bread and cream. Crispy breadcrumb coating, butter inside and outside make the dish juicy and aromatic. Cooked in a pan or baked in the oven.
- Total
- 60 min
- Standard serving
- 212.2 g
Ingredients
Total 10
Instructions
- 1
Step 1
Finely chop the onion and fry it until golden in vegetable oil.
- 2
Step 2
Soak the bread in milk.
- 3
Step 3
Finely chop the chicken fillet, mix it with soaked bread and fried onions. Pass the mixture through a meat grinder or chop it finely with a knife.
- 4
Step 4
Grate 40 g of frozen butter on a coarse grater and add it to the ground meat mixture along with the cream. Mix the ground meat thoroughly and place in the refrigerator for 30 minutes.
- 5
Step 5
Form cutlets from chilled ground meat and coat them in white breadcrumbs.
- 6
Step 6
Brush the cutlets with melted butter. Fry on both sides in a pan with butter or bake in the oven at 180°C for 12–15 minutes.
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