Pozharsky Cutlets with Mushroom Sauce
Not exactly croquettes nor chicken kiev, these are rich, and stuffed with butter!
Ingredients
Step 1
Pour 2 cups boiling water over the mushrooms and let steep for 20 minutes. Drain the mushrooms and reserve the liquid. Roughly chop the mushrooms.
Step 2
Put the bread into a small bowl, add 1 cup of the cream, and let soak for 15 minutes; drain and discard cream. Cut half the butter into 16 small chunks and set aside.
Step 3
Grind the chicken in a food processor until smooth, about 30 seconds. Add soaked bread, egg yolks, and nutmeg and season with salt and pepper. Pulse mixture until well combined, about 1 minute. Transfer chicken mixture to a bowl; set aside.
Step 4
In a bowl, whip the egg whites with a whisk until foamy; fold into the chicken mixture with a rubber spatula. Divide the chicken into 16 even portions (about 1⁄3 cup each) and form each into an oval cutlet. Tuck a reserved chunk of butter into the center of each cutlet. With your hands, shape the cutlets into 3 1⁄2“-long patties that are 1⁄2” thick, making sure no butter is exposed. Place finished patties on a parchment paper–lined sheet pan and refrigerate.
Step 5
Heat 2 tbsp. of the oil in a 10″ skillet over medium-high heat. Add the onions and cook until soft and transparent, about 5 minutes. Add the chopped mushrooms and cook, stirring occasionally, until browned, about 3 minutes. Sprinkle in the flour and mix well. Pour in the reserved mushroom liquid, leaving any sediment behind, and the remaining cream. Bring to a simmer and cook until thickened, about 10 minutes. Turn off heat and season with salt and pepper. Keep mushroom sauce warm.
Step 6
Remove cutlets from refrigerator and coat them in the bread crumbs, pressing them to make them adhere. In a 12″ skillet, heat the remaining butter and oil over medium heat until it sizzles. Working in batches, fry the cutlets, turning once, until golden brown, 4–5 minutes per side. Transfer to a paper towel–lined plate. Serve the cutlets with the mushroom sauce over the top.
Step 1
Transfer to a paper towel–lined plate. Serve the cutlets with the mushroom sauce over the top.
Step 2
Turn off heat and season with salt and pepper. Keep mushroom sauce warm.
Step 3
Bring to a simmer.
Step 4
Pour in the reserved mushroom liquid, leaving any sediment behind, and the cream.
Step 5
Sprinkle in the flour and mix well.
Step 6
Add the chopped mushrooms and continue to cook.
Step 7
Heat oil in a 10" skillet over medium-high heat. Add the onions and start to cook.
Step 8
Roughly chop the mushrooms.
Step 9
Drain the mushrooms and reserve the liquid.
Step 10
Pour boiling water over the mushrooms and let steep.
Step 11
Working in batches, fry the cutlets (4 - 5 minutes per side).
Step 12
In a 12" skillet, heat the remaining butter and oil over medium heat until it sizzles.
Step 13
Remove cutlets from refrigerator and coat them in the bread crumbs, pressing them to make them adhere.
Step 14
Place finished patties on a parchment paper–lined sheet pan and refrigerate.
Step 15
Tuck a reserved chunk of butter into the center of each cutlet. With your hands, shape the cutlets into 3 1⁄2"-long patties that are 1⁄2" thick, making sure no butter is exposed.
Step 16
Cut half the butter into 16 small chunks and set aside.
Step 17
Divide the chicken into 16 even portions (about 1⁄3 cup each) and form each into an oval cutlet.
Step 18
Fold into the chicken mixture with a rubber spatula.
Step 19
In a bowl, whip the egg whites with a whisk until foamy.
Step 20
Transfer chicken mixture to a bowl; set aside.
Step 21
Pulse mixture until well combined, about 1 minute.
Step 22
Add soaked bread, egg yolks, and nutmeg to the chicken and season with salt and pepper.
Step 23
Grind the chicken in a food processor until smooth, about 30 seconds.
Step 24
Drain and discard cream.
Step 25
Put the bread into a small bowl, add the cream, and let soak.
Cooking from recipes shouldn't be hard.
Use Cheffe's proprietary Smart Cooking technology to understand this recipe and transform it into easy-to-use, step by step instructions that anyone can follow.
- No more timers
- Precise ingredient quantities
- Multitasking is a breeze
It's like cooking on auto-pilot. Try it in the app!
Address
Cheffe Inc.
288 Snowfields Run
Lake Mary, FL 32746
