“Pozharsky” cutlet

Pozharsky cutlets became famous in the first half of the 19th century thanks to the Pozharsky family’s tavern in Torzhok, located on the busy road between Moscow and St. Petersburg. In 1826, Alexander Pushkin advised a friend to try them along the way. The famous chicken version is associated with the name of Daria Pozharskaya. Chopped meat, butter, and bread crumb coating create a characteristic combination of a tender center and a crispy crust.

Cutlets — or minced meat fried patties — are one of the favorite main dishes in Russian culinary tradition. There are lots of variations and different recipes. One of the iconic «Pozharsky» cutlet made with a minced chicken base. The dish has been known from around the first half of the 19th century, after Emperor Nicholas I tried them in the Pozharsky family tavern in Torzhok on his way from Moscow to St. Petersburg. There are some points that make Pozharsky cutlets unique. First, they are coated in small fried white bread cubes, or croutons. Second, there is no onion or garlic in the recipe. The cutlets require 2-step cooking: frying in a pan, then baking in an oven.

The Pozharsky cutlet is tender and juicy, qualities achieved through the proper chopping of the meat—neither too fine nor too coarse, but medium—and the use of high-quality butter, which should not be skimped on. It is important that the breadcrumbs in the coating remain crisp; this adds texture to the cutlet and imparts the flavor of toasted bread.

represented by

Artem Mukhin

cooking
time 60 min

difficulty
level Medium

key
ingredients 9

Ingredients

chicken breast

500 g

white bread

100 g

for coating

100 g

heavy cream (20-35%)

70 ml

milk

50 ml

butter

50 g

for frying

20 g

sugar

1 tsp

salt

ground pepper

vegetable oil for frying

Portions: 8

Recipe

Take half of the white bread, cut off the crusts, mix the bread with milk and set aside.

Run the chicken breast through a grinder, then add the soaked bread and run it through the grinder again.

Add soft butter to the meat mixture, a generous pinch of salt, ground pepper and sugar. Mix with your hands for at least 5 minutes, then cover with plastic wrap and leave in the fridge for half an hour to cool and set.

Shaping: take a handful of meat mixture, gently cover it in croquettes and start shaping into an oval with slightly pointed edges. Repeat until you run out of minced meat.

Fry cutlets on a mixture of vegetable oil and butter for 3-4 minutes on each side until crispy golden surface. Transfer onto a baking pan and put in the oven for 15-20 minutes at 180°C

Serving

Serve with buttery mashed potatoes or truffled mash potatoes

where
to try

CDL (Central House of Writers)

Moscow

A grand restaurant at the Central House of Writers on Povarskaya Street — a historical, architectural, and gastronomic landmark of the city. The kitchen serves lavish Russian cuisine, sometimes in an author’s interpretation by Chef Fyodor Verin. Classic beef stroganoff or Pozharsky cutlets sit harmoniously alongside sorrel shchi with pastrami.

Astoria

Saint-Petersburg

The restaurant of the legendary Astoria Hotel, opened long ago opposite St. Isaac’s Cathedral. From the moment it opened, the hotel became one of the symbols of St. Petersburg’s high society: it hosted foreign guests, diplomats, performers, and members of the upper class. Today, the restaurant preserves the atmosphere of a historic grand hotel: European cuisine, classic service, and views of St. Isaac’s Square.

Millionka

Vladivostok

A Chinese-Russian fusion restaurant set within the historic Millionka quarter, styled in chinoiserie decor with hand-carved lacquered furniture, and known for a 250-plus label wine list recognized by the Russian Wine Awards.