Quick Recipe Version (TL;DR)
Quick Ingredients
- 700 g (1.5 lb) ground chicken
- 3 slices white bread (crusts off) + 120 ml (1/2 cup) warm whole milk
- 85 g (6 Tbsp) very cold unsalted butter, 1/4-inch dice
- 1 large egg + 1 yolk
- 2 tbsp finely grated onion or shallot (optional)
- 1 3/4 tsp fine sea salt, 1/2 tsp white pepper, pinch nutmeg
- 1 1/2 cups (75 g) fine dry breadcrumbs or panko, pulsed fine
- 2 Tbsp neutral oil + 2 Tbsp clarified butter (for frying)
- 900 g (2 lb) Yukon Gold potatoes, 120 ml (1/2 cup) warm milk, 3 Tbsp butter
- 120 ml (1/2 cup) chicken stock, 1 tsp Dijon (optional), 1 Tbsp cold butter
- 1/4 cup chopped dill and parsley
Do This
- 1) Preheat oven to 175°C/350°F. Soak bread in warm milk 5 min; squeeze dry. Freeze diced butter 10 min.
- 2) Mix chicken, squeezed bread, egg + yolk, onion (optional), salt, pepper, nutmeg until sticky. Fold in cold butter. Chill 15 min.
- 3) Shape 4 oval patties (about 175 g each). Coat all over in fine breadcrumbs; rest 10 min.
- 4) Boil peeled potatoes in salted water until tender (15–20 min). Warm milk and butter for mash.
- 5) Fry patties in oil + clarified butter over medium heat until golden, 4–5 min per side. Finish in oven 2–4 min to 74°C/165°F.
- 6) Deglaze pan with stock, whisk in Dijon (optional) and cold butter. Mash potatoes with warm milk-butter. Serve cutlets with mash, pan juices, and herbs.
Why You’ll Love This Recipe
- Ultra-juicy cutlets thanks to folded-in cold butter and milk-soaked bread.
- Shatteringly crisp breadcrumb crust with a tender, cloud-like center.
- Quick pan jus made right in the skillet—no complicated sauces.
- A complete plate: golden cutlets, creamy mash, and a shower of fresh herbs.
Grocery List
- Produce: Yukon Gold potatoes, fresh dill, fresh parsley, 1 small onion or shallot (optional)
- Dairy: Unsalted butter, whole milk, eggs
- Pantry: Ground chicken, white bread, breadcrumbs/panko, chicken stock, neutral oil, Dijon mustard, salt, white pepper, nutmeg
Full Ingredients
For the Pozharskie Kotlety (Chicken Cutlets)
- 700 g (1.5 lb) ground chicken (preferably thighs or a thigh/breast mix)
- 120 g white bread, crusts removed (about 3 slices)
- 120 ml (1/2 cup) whole milk, warmed
- 85 g (6 Tbsp) unsalted butter, very cold, cut into 1/4-inch (6 mm) dice
- 1 large egg + 1 large yolk
- 30 g finely grated onion or shallot (about 2 Tbsp), optional
- 1 3/4 tsp fine sea salt (about 10 g)
- 1/2 tsp ground white pepper
- Pinch ground nutmeg
For Coating & Frying
- 1 1/2 cups (75 g) fine dry breadcrumbs or panko (pulsed to fine crumbs)
- 2 Tbsp neutral oil (such as sunflower or grapeseed)
- 2 Tbsp clarified butter or ghee
For the Mashed Potatoes
- 900 g (2 lb) Yukon Gold potatoes, peeled and cut into chunks
- 1 Tbsp kosher salt (for the cooking water)
- 120 ml (1/2 cup) whole milk, warmed
- 45 g (3 Tbsp) unsalted butter
- Fine sea salt and white pepper, to taste
For the Pan Juices & Finish
- 120 ml (1/2 cup) low-sodium chicken stock
- 1 tsp Dijon mustard (optional, but lovely)
- 15 g (1 Tbsp) unsalted butter, cold
- 1/4 cup finely chopped fresh dill and parsley
- Freshly ground black pepper, to taste
To Serve
- Extra chopped dill and parsley
- Flaky sea salt
Step-by-Step Instructions
Step 1: Preheat and set up
Preheat your oven to 175°C/350°F. Place a wire rack over a sheet pan for the cutlets to rest after frying. Set out a large nonstick or well-seasoned skillet.
Step 2: Soak the bread and chill the butter
Warm the milk until just hot to the touch. Tear the crustless bread into pieces, add to the milk, and soak for 5 minutes. Squeeze the bread dry over the bowl, reserving any excess milk (discard or save for another use). Dice the butter into 1/4-inch (6 mm) cubes and place in the freezer for 10 minutes to get very cold.
Step 3: Make the chicken mixture
In a mixing bowl, combine ground chicken, squeezed bread, egg, yolk, grated onion (if using), salt, white pepper, and nutmeg. Mix firmly with a spoon or your hand for 1–2 minutes until the mixture becomes slightly sticky and cohesive—this helps the cutlets hold together and stay juicy. Gently fold in the chilled butter cubes so they’re evenly dispersed but not smeared. Cover and chill for 15 minutes to firm up.
Step 4: Shape and coat
Place the breadcrumbs in a shallow dish. With damp hands, divide the chicken mixture into 4 even portions (about 175 g each). Shape into plump, oval patties about 2.5 cm/1 inch thick. Roll each patty in the breadcrumbs, pressing lightly so the coating adheres on all sides. Set on a plate and let rest 10 minutes; this helps the crust set and prevents bursting.
Step 5: Start the mashed potatoes
While the cutlets rest, add the potatoes to a pot of cold water and 1 Tbsp kosher salt. Bring to a boil and cook until very tender, 15–20 minutes. In a small saucepan, gently warm the milk with the butter until the butter melts; keep warm.
Step 6: Fry and finish the cutlets
Heat the oil and clarified butter in your skillet over medium heat until shimmering (aim for about 175°C/350°F surface temp). Add the breaded cutlets and cook until deep golden, 4–5 minutes per side. Transfer the skillet to the oven (or move cutlets to the rack and place in the oven) for 2–4 minutes, until an instant-read thermometer in the center reads 74°C/165°F. Move cutlets to the rack to rest while you make the pan juices.
Step 7: Make pan juices, mash, and plate
Pour off excess frying fat, leaving any browned bits. Return the skillet to medium heat, add the stock, and simmer while scraping up fond, 1–2 minutes. Whisk in Dijon (if using), then remove from heat and swirl in the cold butter to gloss. Stir in half the chopped dill and parsley; season with pepper. Drain the potatoes well, then pass through a ricer or mash. Fold in the warm milk-butter mixture until creamy; season with salt and white pepper to taste. Plate generous scoops of mash, set a cutlet on top, spoon over pan juices, and finish with a shower of fresh herbs and a pinch of flaky salt.
Pro Tips
- Keep everything cold. Dice butter small and chill it; a cold mixture gives you those signature buttery pockets.
- Mix until tacky but don’t overwork. A brief, firm mix helps bind; overmixing can make the cutlets dense.
- Use fine, dry breadcrumbs. Coarser crumbs won’t adhere as well and can burn before the inside cooks.
- Rest after breading. A 10-minute rest sets the crust and reduces splitting in the pan.
- Use a thermometer. Pull cutlets at 74°C/165°F for perfect doneness without overcooking.
Variations
- Turkey or veal: Substitute ground turkey or veal for a different but equally tender cutlet.
- Herb-butter center: Hide a small, soft herb-butter cube in the center of each patty for a molten core.
- Gluten-free: Use gluten-free bread and crumbs; the technique works the same.
Storage & Make-Ahead
Refrigerate cooked cutlets up to 3 days in an airtight container; re-crisp in a 165°C/325°F oven for 10–12 minutes. Mashed potatoes keep 3 days; rewarm with a splash of milk. Make the chicken mixture up to 24 hours ahead and keep cold. Shape, bread, and freeze raw patties on a tray; once solid, store up to 1 month. Cook from frozen: fry 5–6 minutes per side and finish in the oven until 74°C/165°F, adding a few extra minutes as needed.
Nutrition (per serving)
Approximate values: 900 kcal; 35–38 g protein; 55–60 g fat; 55–65 g carbohydrates; 1,200–1,500 mg sodium. Values will vary based on breadcrumbs, frying fat absorption, and seasoning.
