Chicken Pozharsky Cutlets
Juicy minced chicken cutlets with a little cold butter mixed through, coated in crisp breadcrumbs and finished in the oven.
- Time50 min
- LevelMedium
- Costabout £1.50 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 667kcal
- 33.7gcarbs
- 3.2gof which sugars
- 34.7gfat
- 14.3gsaturates
- 54.1gprotein
- 2.2gfibre
- 2.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Tear the bread into a bowl, pour over the milk and leave for 5 minutes. Squeeze out most of the milk.
5 min - 2
In a large bowl, mix the mince, soaked bread, onion, salt, nutmeg and black pepper with your hands for 1 to 2 minutes until sticky. Fold in the cold butter cubes, keeping them whole. Chill for 15 minutes.
15 min - 3
Heat the oven to 180°C (160°C fan). Wet your hands and shape the mix into 8 thick oval cutlets with one end slightly narrower.
- 4
Coat each cutlet in flour, then beaten egg, then breadcrumbs, pressing the crumbs on.
- 5
Heat the oil in a large frying pan over a medium heat. Fry the cutlets in batches for 3 minutes each side, until deep golden. Move them to a baking tray.
6 min - 6
Bake for 12 minutes, until cooked through and the juices run clear. Serve hot with buttery mashed potato and pickled cucumbers if you like.
12 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
