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Pozharsky cutlet served with mashed potatoes
Crispy Russian chicken cutlet with bread cube coating

Pozharsky Cutlets (Russian Chicken Patties)

Author: Flavelo
Recipes Main Courses
This is no ordinary chicken patty. A masterpiece of Tsarist cuisine, the Pozharsky cutlet is essentially a ground Chicken Kiev. The secret? A massive amount of cold butter is diced into the ground meat. During cooking, the butter melts inside, making every bite incredibly juicy. The signature coating of bread cubes (croutons) adds an unforgettable crunch.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Russian

Ingredients

Equipment Needed

  • Food processor (for meat)
  • Large bowl
  • Skillet
  • Baking sheet

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Panade: Soak the 2 slices of bread in the heavy cream for 5 minutes until soft.

Tip: This milk-bread mixture (panade) keeps the chicken tender.
2 ✓

Mix: Combine ground chicken, the squeezed-out panade, salt, and pepper. Finally, gently fold in the FROZEN butter cubes.

Tip: The butter must remain in solid cubes! If it melts now, the cutlet will be greasy, not juicy.
3 ✓

Chill: Refrigerate the mixture for 20 minutes to firm up.

Tip: Cold mixture is easier to handle.
4 ✓

Shape & Coat: With wet hands, shape oval patties. Dip in beaten egg, then press firmly into the bread cubes to coat.

Tip: The bread cubes create the signature extra-crunchy exterior.
5 ✓

Fry: Heat oil in a skillet. Fry cutlets until golden brown (2-3 minutes per side).

Tip: We are just setting the crust here; the inside finishes in the oven.
6 ✓

Bake: Transfer to a baking sheet and bake at 350°F (180°C) for 10-12 minutes.

Tip: This melts the butter inside gently without burning the crust.

Recipe FAQ

Butter leaked out while frying.
The mixture wasn't cold enough or you cooked it too slowly. Always chill the patties before frying!
It's sticky to shape.
Use wet hands and work quickly so the butter doesn't melt from your body heat.

Ingredients

  • 1 lb Ground Chicken (breast and thigh mixed)
  • 2 slices Stale White Bread (crusts removed)
  • 0.5 cup Heavy Cream
  • 6 tbsp Unsalted Butter (FROZEN, diced tiny)
  • 1 tsp Salt
  • 0.5 tsp White Pepper
  • 2 cups Small Bread Cubes (for coating, approx 0.2 inch)
  • 1 large Egg (beaten)
  • 0.5 cup Clarified Butter or Oil (for frying)