Pozharsky cutlets; Russian specialty that earned universal appeal.
Town & Country Gardens' version is a little slimmed down when it comes to intake of cream, and butter, -yet, it's just as good! Pozharsky cutlets; -easy to make, and tasty, energisers!
Ingredients - (Approx. 10 cutlets)
2 lb, raw, chicken breast meat ( minced), 3 cups (packed) fresh, white breadcrumbs, 1 egg, 1/4 cup, milk, 1 tbsp, butter (softened), cooking oil, nutmeg, salt & pepper.
Method
(1) Mix well: minced chicken meat, 1 cup breadcrumbs, egg, and milk.
(2) Season with a few pinches of ground nutmeg, salt, and pepper. Cover and chill in refrigerator for 1 hour.
(3) Place remaining breadcrumbs in a shallow dish. Bring refrigerated cutlet mixture. Use 1/2 capacity measuring cups to separate meat mixture into individual portions.
(4) Take one portion, coat it well in breadcrumbs, then shape into cutlet shapes. Continue, till all portions are coated, and shaped.
(5) Put a few tablespoons of cooking oil in a frying pan, and pre-heat it to medium-high.
(6) Place 3 cutlets, or less, in a pan (too many cutlets will decrease oil's cooking temperature, and make them cooked soggy, not crispy!), cook on med-high heat till golden brown on one side, then turn over and cook till golden brown on the other side, too. Place cooked cutlets in paper lined bowl, cover with lid, and reserve.
(7) Continue cooking the rest of the batch, till finished.
Serve with mushroom sauce (recipe, below), and dress with fresh, chopped parsley.
Quick & Easy Mushroom Sauce
Ingredients - (Approx. 2.5 cups)
1 medium onion, finely chopped,
2 cloves garlic, minced,
2 tbsp, unsalted butter,
Olive oil,
1/2 cup dehydrated, or 1 cup fresh, sliced mushrooms,
1 tbsp, flour,
1 (15 oz) can of chicken stock (broth),
1/2 cup milk,
thyme, rosemary, parsley (handful of each) chopped.
Method
(1) Preheat a few tablespoons on Olive oil to med-high, temperature.
(2) Add onions, and garlic, cover, and let them sweat till translucent.
(3) Add most of the chopped herbs, mix, and cook for a minute longer.
(4) Add flour, mix the mixture, well. As soon as it's done, decrease the temperature to simmer, and begin blending in chicken broth, little by little, till well combined.
(5) Add mushrooms, and keep simmering till sauce thickens. Add milk, and continue cooking and ( stirring occasionally) till nice, and creamy consistence.
Serve with Pozharsky cutlets, season with reserved fresh chopped parsley/other herbs.
Bon Appetit!
Other Notes
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
See, additional conversion help, below:
Ounces-to-grams conversions
Online Conversions
Temperatureconverter
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References
Special Thanks
Special Thanks to Town & Country Gardens Contributors: blogger, bulabean, dive-angel (Karin), flickr, Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams, Wikipedia
