Entree: Russia – St. Petersburg & Northwest – Котлета по-пожарски ➤ Kotleta po-Pozharsky (Breaded pan-fried minced chicken cutlet with a core of cold butter for a rich, tender interior)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

- 1 lb (454 g) ground chicken
- 2 slices white bread, crusts removed, approx. 2 oz (60 g)
- 1/4 cup (60 ml) whole milk
- 1 small onion, finely chopped, approx. 2 oz (60 g)
- 1 large egg
- 4 tbsp (57 g) cold unsalted butter, cut into 4 equal cubes for stuffing
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 1/2 cup (60 g) all-purpose flour for dredging
- 1 large egg, beaten for coating
- 1 cup (100 g) fresh breadcrumbs for coating
- 3 tbsp (45 ml) vegetable oil for frying
- 2 tbsp (28 g) unsalted butter for frying
- 2 tbsp (8 g) fresh parsley, chopped for garnish
- Lemon wedges for serving

Instructions

1. Tear the bread into pieces and place in a small bowl. Pour 1/4 cup (60 ml) milk over the bread and let soak until softened, about 5 minutes. Squeeze out excess milk and crumble the soaked bread.
2. In a skillet, heat 1 tbsp (15 ml) vegetable oil over medium heat and sauté the finely chopped onion until translucent, about 4–5 minutes. Cool slightly.
3. In a mixing bowl combine the ground chicken, crumbled soaked bread, sautéed onion, 1 beaten egg, salt, pepper, and nutmeg. Mix gently but thoroughly until the mixture becomes cohesive and slightly sticky.
4. Divide the mixture into 4 equal portions. With wet hands, flatten one portion into an oval, place one cube of cold butter in the center, and fold the meat around the butter to enclose it completely, shaping into a smooth oval cutlet. Repeat with remaining portions.
5. Prepare three shallow dishes for dredging: flour, beaten egg (reserve from ingredients), and fresh breadcrumbs. Dredge each cutlet in flour, then dip in beaten egg, and press into breadcrumbs to coat evenly.
6. Heat 3 tbsp (45 ml) vegetable oil and 2 tbsp (28 g) unsalted butter in a heavy skillet over medium heat until shimmering. Fry the cutlets, working in batches if necessary, until deep golden brown on each side and cooked through, about 4–5 minutes per side. Adjust heat to prevent burning; the internal temperature should reach 165°F (74°C).
7. Transfer cutlets to a wire rack or paper towel-lined plate to drain briefly. Garnish with chopped parsley and serve immediately with lemon wedges and your choice of potatoes or a simple vegetable side.