Name: Russian Ground Chicken Cutlet - Kotlety Pozharskie
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 lb ground chicken; 2 slices white bread (cut off the crusts); 1/2 cup milk; 6 tbsp butter (divided); 1/2 cup breadcrumbs; 1/4 ts nutmeg; 1/2 ts salt; 1/2 ts pepper

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One regret I have is not having discovered Kotlety Pozharskie, or Russian Ground Chicken Cutlet prior to now. These Russian ground chicken cutlets are out of this world delicious! This couldn’t be simpler to prepare. You make the cutlets by mixing ground chicken, milk soaked bread, butter, and salt and pepper. Shape the mixture into cutlets, and then roll in breadcrumbs. Fry these delicacies in butter, and the results are incredibly moist and juicy cutlets!

Russian ground chicken cutlets pan frying

History of the Kotlety Pozharskie

The Kotlety Pozharskie is one of the foods listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. It is #20 in my quest to try each and every one of the foods in the book.

The Pozharskie family created this dish in the 19th century in Russia. The Pozharskie’s owned an inn and restaurant in Torjok. Torjok was a place between Moscow and St. Petersburg where travelers could stop, rest, and get a bite to eat. I can just imagine the delight of travelers who stopped here and then were treated to the Kotlety Pozharskie!

The cutlets (or kotlety) were originally made out of ground beef, with some game meats or veal mixed in. Nowadays, the cutlets are mostly made with ground chicken.

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What To Serve With Russian Ground Chicken Cutlet

These Russian ground chicken cutlets make a quick, easy, and inexpensive main course! Served with egg noodles, and a side dish made of creamed spinach and mushrooms, and you have a superb meal!

The recipe I used for the vegetable side is Creamed Spinach and Mushrooms, from the site Produce for Kids. I didn’t intend for this meal to be “kid friendly,” but I believe kids would absolutely adore the chicken cutlets, the egg noodles, and the creamed spinach and mushrooms!

Add a red/pink hued sour cream to the egg noodles as the finishing touch. This is so easy to make! Pour a splash of milk to 1/4 cup of sour cream (milk will loosen up the sour cream). Add in 1/2 ts of paprika and there you have your pink hued sour cream. 🙂

Russian Ground chicken Cutlets creamed mushroom and spinach and egg noodles with paprika sour cream

1,000 Foods to Eat Project

Please follow along with me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! For a list of the foods tried so far visit the 1,000 Foods to Eat Project page.

As mentioned the Kotlety Pozharskie, or Russian Ground Chicken Cutlet, is #20 on my list of foods to try. 20 down, 980 to go!

If you’d like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It’s an incredible journey, please join me by signing up here. 🙂

Some Other Recipes You May Enjoy!

Russian Beef Stroganoff

The BEST Tomato Basil Chicken

Russian Ground Chicken Cutlet – Kotlety Pozharskie

Grace

Moist and tender, this ground chicken cutlet recipe comes from Russia. Easy, quick, and absolutely delicious!

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Prep Time 20 mins

Cook Time 12 mins

Total Time 32 mins

Course Main Course

Cuisine Russian

Servings 3 people

Ingredients

1 lb ground chicken
2 slices white bread cut off the crusts
1/2 cup milk
6 tbsp butter divided
1/2 cup breadcrumbs
1/4 ts nutmeg
1/2 ts salt
1/2 ts pepper

Instructions

Remove the crusts from the bread slices. Soak in milk for approximately 15 minutes. After soaking, squeeze out the milk, and place on the side.
Soften 4 tbsp of butter.
Meanwhile, add your ground chicken to a large mixing bowl. Add nutmeg, salt, pepper, 4 tbsp of softened butter, and the bread (milk has been squeezed out). Mix very lightly with your hands (do not overdo it!). Once mixed form into cutlets (should be enough for 6.)
Dip each cutlet into the breadcrumbs making sure the entire cutlet is covered.
Warm up a large skillet to med-high. Add the remaining 2 tbsp of butter, and once melted add your cutlets. Cook approximately 6 minutes on each side, or until browned.

Notes

Serve these delicious cutlets with some creamed spinach and mushrooms, and of course with egg noodles! This is a dish the whole family will enjoy!

Keyword Chicken

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