Pozharsky cutlets

Pozharsky cutlets

Pozharsky cutlets


Chicken or veal – 900 g

Fatty cream – 480 ml

Bread crumbs – 285 g

Sol – 3 g

Nutmeg – 1 pc.

Black pepper – 1 g

Oil – for frying

Allemand Sauce – to taste


Prepare the ingredients.

Twist the meat grinder.

Get mince, add salt, pepper, nutmeg and cream. Mix well with a mixer.

In the resulting mixture, add 180 g of bread crumbs. Good and quickly mix the minced hands.

It turns rather soft and elastic stuffing.

Form the patties out of it.

Heat a frying pan, heat 2 tablespoons in it. l. ghee. Roll each patty in the remaining bread crumbs and place in pan.

Roast until chops are not fry until golden brown.

Turn again and cook until golden brown.

Put the chops in the pan. Heat the oven to 220ᵒS and thither patties for 5 minutes.

Cutlets are ready!

Bon Appetit!

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