Ingredients with Measurements:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1/4 cup chopped onion
- 1/4 cup chopped garlic
- Salt and pepper to taste
- 2 cups fresh spinach leaves
- 2 tbsp olive oil
Special equipment needed:
- Large mixing bowl
- Frying pan
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine ground chicken, breadcrumbs, milk, egg, Parmesan cheese, parsley, onion, garlic, salt, and pepper. Mix well until all ingredients are evenly distributed.
2. Form the mixture into small, round patties, about 2 inches in diameter.
3. Heat olive oil in a frying pan over medium-high heat.
4. Add the patties to the pan and cook for 3-4 minutes on each side, until golden brown and cooked through.
5. Remove the patties from the pan and set aside.
6. In the same pan, add the fresh spinach leaves and cook for 2-3 minutes, until wilted.
7. Serve the Pozharsky cutlets on a bed of spinach.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 12g
Protein per serving: 23g
Carbohydrates per serving: 12g
Fiber per serving: 2g
Sugar per serving: 2g
Sodium per serving: 400mg
Substitutions for ingredients:
- Ground chicken can be substituted with ground turkey or ground beef.
- Breadcrumbs can be substituted with panko breadcrumbs or almond flour.
- Milk can be substituted with almond milk or soy milk.
- Parmesan cheese can be substituted with nutritional yeast for a vegan option.
- Spinach can be substituted with kale or Swiss chard.
Variations:
- Add chopped mushrooms to the chicken mixture for extra flavor.
- Serve the Pozharsky cutlets with a side of roasted vegetables or mashed potatoes.
- Top the cutlets with a dollop of sour cream or Greek yogurt.
Tips and tricks:
- Make sure to mix the chicken mixture well to ensure all ingredients are evenly distributed.
- Use a non-stick frying pan to prevent the cutlets from sticking.
- To make the cutlets ahead of time, form the patties and refrigerate until ready to cook.
Storage instructions:
Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cutlets, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Pozharsky cutlets on a white plate with a bed of wilted spinach underneath.
Garnishes:
Garnish the cutlets with a sprinkle of chopped parsley or a dollop of sour cream.
Pairings:
Pair the Pozharsky cutlets with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
Serve the cutlets with a side of roasted vegetables or mashed potatoes.
Troubleshooting advice:
If the cutlets are falling apart in the pan, add more breadcrumbs to the chicken mixture to help bind it together.
Food safety advice:
Make sure to cook the chicken cutlets to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
Pozharsky cutlets are a Russian dish that originated in the 19th century. They are named after the Pozharsky family, who were known for their culinary skills.
Flavor profiles:
The Pozharsky cutlets are savory and flavorful, with a crispy exterior and a tender interior. The spinach adds a fresh and earthy flavor to the dish.
Serving suggestions:
Serve the Pozharsky cutlets as a main dish for dinner, or as an appetizer for a party.
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Region: Russian