Pozharsky Cutlets with Mushroom Sauce

Pozharsky Cutlets with Mushroom Sauce

Not exactly croquettes nor chicken kiev, these are rich, and stuffed with butter!

Adapted from Saveur

Ingredients

Metric System
Servings
  • 2 cup heavy cream
  • 2 tsp flour
  • 2.5 oz oil
  • 1 onion
  • 4 oz mushrooms
  • 4 oz butter
  • 4 egg
  • nutmeg
  • salt
  • black pepper
  • 2 lb chicken
  • 4 slice bread
  • 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.

  • 1 cup heavy cream
  • Step 5

    Sprinkle in the flour and mix well.

  • 2 tsp flour
  • 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.

  • 2 tbsp oil
  • 1 onion
  • 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.

  • 0.5 cup mushrooms
  • 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.

  • 3 tbsp oil
  • 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.

  • 8 tbsp butter
  • 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.

  • 2 egg
  • 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.

  • 2 egg
  • nutmeg
  • salt
  • black pepper
  • Step 23

    Grind the chicken in a food processor until smooth, about 30 seconds.

  • 2 lb chicken
  • Step 24

    Drain and discard cream.

    Step 25

    Put the bread into a small bowl, add the cream, and let soak.

  • 4 slice bread
  • 1 cup heavy cream
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