Classic Chicken Pozharsky Cutlets with Breadcrumbs
Description
Tender chicken cutlets with a crispy white bread crust, fried in butter. A classic Russian recipe.
- Soak 70 g of bread in 120 ml of milk for 5-7 minutes, then squeeze out.
- Grind chicken fillet, soaked bread and onion through a meat grinder or in a blender until smooth.
- Season with salt and pepper, mix thoroughly until sticky.
- Form 3 oval-shaped cutlets.
- Cut toast bread into small cubes (croutons).
- Coat each cutlet in bread cubes, pressing lightly.
- Heat butter in a pan over medium heat.
- Fry cutlets for 3-4 minutes on each side until golden brown.
- Reduce heat, cover and cook for another 5-7 minutes until done.
- Serve hot with berry sauce or jam if desired.
684
176 kcal / 100 g
kcal
45.6 g
11.8 g / 100 g
Protein
54.5 g
14.1 g / 100 g
Carbohydrates
31.5 g
8.1 g / 100 g
Fats
6.3 g
1.6 g / 100 g
Ash
2.7 g
0.7 g / 100 g
Fiber
63.7%
Water
7.7 g
2.0 g / 100 g
Sugars
43.3 g
11.2 g / 100 g
Starch
0.27 g
0.07 g / 100 g
Omega-3
2.37 g
0.61 g / 100 g
Omega-6
17.2 g
4.4 g / 100 g
SFA