Ingredients with Measurements:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup butter, softened
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup flour
- Salt and pepper to taste
- 1 cup sour cream
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large mixing bowl
- Frying pan
- Baking sheet
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the ground chicken, breadcrumbs, milk, butter, Parmesan cheese, egg, salt, and pepper. Mix well until all ingredients are evenly combined.
3. Form the mixture into small, round cutlets, about 2 inches in diameter.
4. Coat each cutlet in flour, shaking off any excess.
5. Heat a frying pan over medium-high heat. Add a small amount of oil to the pan.
6. Fry the cutlets in the pan until golden brown on both sides, about 3-4 minutes per side.
7. Transfer the cutlets to a wire rack set over a baking sheet.
8. Bake the cutlets in the preheated oven for 10-12 minutes, until cooked through.
9. While the cutlets are baking, prepare the sour cream sauce. In a small bowl, mix together the sour cream and chopped parsley.
10. Serve the cutlets hot with a dollop of sour cream sauce on top.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Frying pan: medium-high heat
Oven: 375°F
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 380
Fat: 25g
Carbohydrates: 16g
Protein: 22g
Substitutions for ingredients:
- Ground chicken can be substituted with ground turkey or beef.
- Breadcrumbs can be substituted with panko or crushed crackers.
- Milk can be substituted with almond milk or soy milk.
- Parmesan cheese can be substituted with Romano or Asiago cheese.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add chopped onions, garlic, or herbs to the chicken mixture for added flavor.
- Use different types of ground meat for a different taste.
- Add a teaspoon of mustard or Worcestershire sauce to the chicken mixture for a tangy flavor.
Tips and tricks:
- Make sure the chicken mixture is well combined before forming into cutlets.
- Use a cookie scoop or spoon to portion out the chicken mixture for even-sized cutlets.
- Don't overcrowd the frying pan when cooking the cutlets, as this will lower the temperature and make them greasy.
- Let the cutlets cool on a wire rack before baking to ensure they cook evenly.
Storage instructions:
Store any leftover cutlets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cutlets in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the cutlets on a platter with the sour cream sauce on the side for dipping.
Garnishes:
Garnish the cutlets with chopped fresh parsley or chives.
Pairings:
Serve the cutlets with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the chicken mixture is too wet, add more breadcrumbs until it holds together.
- If the cutlets are falling apart in the frying pan, add more flour to the coating to help them hold their shape.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw meat and other ingredients to prevent cross-contamination.
Food history:
Pozharsky cutlets are a traditional Russian dish made with ground meat, breadcrumbs, and spices. They are named after the Pozharsky family, who were Russian nobles in the 19th century.
Flavor profiles:
The Pozharsky cutlets are savory and slightly crispy on the outside, with a juicy and flavorful center. The sour cream sauce adds a tangy and creamy element to the dish.
Serving suggestions:
Serve the Pozharsky cutlets as a main course for dinner, accompanied by a side dish and a glass of red wine.
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Region: Russian