Ingredients with Measurements:
- 1 lb ground chicken
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped mushrooms
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter
- 1 cup sliced mushrooms
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
Special equipment needed:
- Large mixing bowl
- Frying pan
- Baking sheet
- Saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine ground chicken, breadcrumbs, milk, egg, Parmesan cheese, onion, chopped mushrooms, parsley, salt, and black pepper. Mix well.
2. Shape the mixture into 8-10 oval-shaped cutlets.
3. Place the flour in a shallow dish and coat each cutlet in flour.
4. Heat the vegetable oil in a frying pan over medium heat. Add the cutlets and cook for 3-4 minutes on each side until golden brown. Transfer the cutlets to a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes until cooked through.
5. In the same frying pan, melt the butter over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until tender.
6. Pour in the white wine and chicken broth and bring to a simmer. Cook for 5-7 minutes until the liquid has reduced by half.
7. Stir in the heavy cream and cook for another 2-3 minutes until the sauce has thickened.
8. Serve the Pozharsky cutlets with the mushroom sauce on top.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Frying pan: medium heat
Oven: 350°F
Serving size:
4-5 servings
Nutritional information:
Calories: 480
Fat: 32g
Carbohydrates: 23g
Protein: 25g
Substitutions for ingredients:
- Ground chicken can be substituted with ground turkey or ground beef.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Milk can be substituted with buttermilk or almond milk.
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese.
- Onion can be substituted with shallots or leeks.
- Mushrooms can be substituted with any other type of mushrooms.
Variations:
- Add chopped herbs such as thyme or rosemary to the chicken mixture for extra flavor.
- Use a different type of sauce such as a tomato-based sauce or a creamy garlic sauce.
- Add chopped bacon or pancetta to the mushroom sauce for extra richness.
Tips and tricks:
- Make sure the chicken mixture is well combined before shaping into cutlets.
- Use a meat thermometer to ensure the cutlets are cooked through.
- Let the cutlets rest for a few minutes before serving to allow the juices to redistribute.
- Use a non-stick frying pan to prevent the cutlets from sticking.
Storage instructions:
Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cutlets in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the Pozharsky cutlets on a bed of mashed potatoes or with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a glass of dry white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a green salad.
Troubleshooting advice:
If the chicken mixture is too wet, add more breadcrumbs. If it is too dry, add more milk.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Pozharsky cutlets are a traditional Russian dish made with ground meat and breadcrumbs. They are named after the Pozharsky family, who were known for their culinary skills.
Flavor profiles:
The Pozharsky cutlets are savory and juicy with a crispy exterior. The mushroom sauce adds a rich and earthy flavor.
Serving suggestions:
Serve the Pozharsky cutlets with a side of mashed potatoes and roasted vegetables for a hearty and satisfying meal.
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Region: Russian