Pozharski chicken and partridge cutlets

Pozharski chicken and partridge cutlets


300 grams
Olive oil
2 tablespoons
Iodised salt
to taste
Black pepper
to taste
200 grams
200 grams
White bread
300 grams
Chicken fillet
800 grams


  1. Freeze 150g of butter.
  2. Chop the onion, fry it in 50 g of butter until it's clear and cool it down.
  3. Toss together the soft side of white bread and cream.
  4. Mince chicken breast.
  5. Chop frozen butter.
  6. Toss together chicken breast, bread in cream, fried onions and butter, add spices and put it in the fridge for half and hour.
  7. Dry or freeze crusts of white bread and grate it.
  8. Quickly roll minced meat in breadcrumbs: the size of a handful, oval and slightly flat on both sides.
  9. Fry them for 2 minutes on both sides until they are crusted.
  10. Place in the oven and cook for 15 minutes until it's ready.
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