Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.0 oz (340 g) ground chicken
- 1.4 oz (40 g) white bread, crust removed
- 2.1 oz (60 g) milk
- 4.3 tsp (20 g) cold butter, four small cubes
- 1.2 oz (35 g) breadcrumbs
- 2.0 tsp (9 g) neutral oil
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
- 6.3 oz (180 g) cucumber, sliced
- 0.3 oz (8 g) dill, chopped
Method
- Soak the white bread in milk for 5 minutes, then mash and mix with chicken, salt and pepper. Refrigerate for 15 minutes, additional to active preparation time.
- With damp hands, form four cutlets around one butter cube each. Seal the butter inside and coat all sides in breadcrumbs.
- Heat oil in a skillet over medium heat. Brown for 4 minutes per side, then transfer to a 375°F (190°C) oven for 10–15 minutes until the centers reach 165°F (74°C).
- Serve two cutlets per person with sliced cucumber and dill.
Cook’s note: A ground-chicken home adaptation of Pozharsky cutlets. Keep the butter cold; it helps the cutlets retain a moist center.
Allergens: Wheat and milk.
Approximate nutrition per serving: 488 kcal · Protein 44 g · Carbohydrates 24 g · Fat 24 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.