Russian Chicken Patties – Pojarskie Kotleti

Legend says that Emperor Nicholas The First dined at the Pojarsky tavern on the road from St. Petersburg to Moscow, in the town of Torzhok and really liked Pojarsky cutlets*. But the best advertising for cutlets and tavern did a great Russian poet Alexander Pushkin. In 1826, he recommended the tavern to his friend and made it into a poem.
Until now, there are debates about the original, right recipe, someone believe that cutlets  made from veal, others say that it was only chicken. Someone adds crushed ice or freeze butter into meat mix for more juice. Someone put chicken bone from chicken wing or leg into cutlet to justify the name (cutlet derived from French côtelette, côte (“rib“)).
Today Pozharsky Cutlets usually means minced or ground chicken in bread crumbs coating.

* In Russia, we call patties from minced meat – the cutlets – kotleti.
Russian Chicken Patties – Pojarskie Kotleti

1 lb. ground chicken
2 slice white bread, cut into cubes, crust removed
1⁄3 cup heavy cream
salt and pepper
1/2 cup flour
1 egg, beaten
1 cup plain breadcrumbs (I used Panko)

Place bread and cream in a small bowl, let the bread soaks. In a large bowl, mix together ground chicken, cream soaked bread, salt (about 3/4 tsp.) and pepper.

Divide chicken mix into four portions. Roll patties in flour, coat lightly in egg, then roll in breadcrumbs. Let patties stand in fridge or cold place while heating oil in a skillet over a medium heat.

Cook patties for 3-4 minutes on each side, or until done inside. Drizzle with melted butter if needed. Serve with French fries and green peas.

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