Ingredients with Measurements:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup grated onion
- 2 tbsp butter
- 2 tbsp Dijon mustard
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 cup flour
- 2 tbsp vegetable oil
Special equipment needed:
- Large mixing bowl
- Frying pan
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the ground chicken, breadcrumbs, milk, grated onion, butter, Dijon mustard, egg, salt, black pepper, and nutmeg. Mix well.
2. Form the mixture into small, oval-shaped cutlets.
3. Coat each cutlet in flour, shaking off any excess.
4. Heat the vegetable oil in a frying pan over medium-high heat.
5. Add the cutlets to the pan and cook for 3-4 minutes on each side, or until golden brown and cooked through.
6. Serve hot with additional mustard on top.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
Makes 4 servings
Nutritional information:
Calories: 280
Fat: 16g
Carbohydrates: 14g
Protein: 20g
Substitutions for ingredients:
- Ground beef or pork can be used instead of chicken.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- White onion can be used instead of grated onion.
- Olive oil can be used instead of vegetable oil.
Variations:
- Add chopped herbs like parsley or thyme to the mixture for added flavor.
- Serve with a side of mashed potatoes or roasted vegetables.
- Use different types of mustard, like whole grain or honey mustard, for a different flavor.
Tips and tricks:
- Make sure to mix the ingredients well to ensure the cutlets hold their shape.
- Use a non-stick pan to prevent the cutlets from sticking.
- Let the cutlets rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the cutlets in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the cutlets on a bed of greens or with a side of roasted vegetables for a colorful presentation.
Garnishes:
Garnish with chopped parsley or a sprinkle of paprika for added color.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a simple green salad.
Troubleshooting advice:
If the cutlets are falling apart while cooking, try adding more breadcrumbs to the mixture to help bind them together.
Food safety advice:
Make sure to cook the cutlets to an internal temperature of 165°F to ensure they are fully cooked.
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 cutlets have a savory and slightly tangy flavor from the Dijon mustard, with a hint of nutmeg for warmth.
Serving suggestions:
Serve the cutlets with a dollop of sour cream or additional mustard on top for added flavor.
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Region: Russian