Pozharsky cutlets

INGRIDIENTS:

  • 800 g of chicken fillets
  • 2-3 onions
  • 200 ml of full fat milk or cream
  • 6 slices of white bread or baguette
  • salt and black pepper on your taste
  • 150 g butter
  • extra 10 g butter + 1 tbsp of oliva oil for frying finely chopped onions
  • 500 ml of veggies oil for deep-fry
  • finely chopped greens for garnish

METHOD:

  1. Finely chop or mince chicken fillets. Finely chop the onions and fry in the mix of oil and butter until soft and transparent for 2 min.
  2. Cut off the crust from baguette. Finely chop the butter. Freeze the crust and butter for 15-30 min. Then grate or finely chop the crust.
  3. Cut bread slices and soak them in the cream. Don’t squeeze.
  4. Mix all together chopped chicken fillets, fried onions, soaked bread, cream and season with salt and pepper. Add butter cubes and mix. Let it rest for 30 mins in a fridge.
  5. Divide chicken mince into several cutlets and coat with breadcrumbs. Freeze them for 30 min.
  6. Heat the oil and deep fry for 2 min until slightly golden. Transfer cutlets to a baking shit ans bake in preheated 180 ℃ oven for 15-20 min.
  7. Serve immediately with finely chopped greens. Enjoy!