Pozharsky Cutlet
This Pozharsky Cutlet is a comforting delight! Juicy chicken blended with buttery flavors, perfect for any occasion!
Servings: 4 servings
Ingredients
- 1 lb Boneless Chicken Breasts fresh
- 3 slices White Bread stale works well too
- 1/2 cup Milk
- 3 Eggs
- 3.5 oz Butter
- 1 cup Breadcrumbs
- Salt and Pepper to taste
Instructions
- Start by cutting the boneless chicken breasts into smaller chunks. This will make it easier for your food processor to blend them into a smooth mixture.
- In a bowl, combine the white bread slices with the milk. Allow them to soak for about 5 minutes or until they are fully softened.
- In your food processor, add the soaked bread (along with any remaining milk), the chicken chunks, and two of the eggs. Season with salt and pepper. Pulse until the mixture is smooth and well combined.
- Transfer the chicken mixture to a mixing bowl. With damp hands, shape the mixture into patties or cutlets, about 1-inch thick. You can make them round or oval, depending on your preference.
- In a shallow dish, beat the remaining egg. In another dish, spread the breadcrumbs.
- Dip each cutlet into the beaten egg, allowing any excess to drip off, then coat them in breadcrumbs. Make sure they are evenly covered for that perfect crunch.
- In a large skillet, melt the butter over medium heat. Once hot, carefully place the cutlets in the skillet. Cook for about 4-5 minutes on each side or until they are golden brown and cooked through.
- Remove the cutlets from the skillet and let them rest for a minute on a paper towel to absorb any excess butter. Serve warm with your favorite sides, and enjoy the delightful flavors of Pozharsky Cutlet!
Equipment
- Mixing Bowl
- Food Processor
- Skillet
- Spatula
- Measuring cups and spoons
Notes
- For a gluten-free option, substitute white bread with gluten-free bread and use gluten-free breadcrumbs.
- Mix in fresh herbs like parsley or dill for added flavor.
- Store leftovers in an airtight container for up to three days.