Pozharsky Cutlets (Russian Chicken Cutlets)

Method

1. 1Cut the crusts off the white bread. Soak half (about 100 g) in the cream for 10–15 minutes, and dice the other half into small cubes for the coating.
2. 2Cut the butter into cubes and keep it in the freezer. Cold butter is the whole point of a Pozharsky cutlet: it melts inside as the cutlet fries and keeps it juicy.
3. 3Finely chop or grind the chicken. Squeeze out the soaked bread and add it to the meat with salt, pepper, and a pinch of sugar. Work in the cold butter quickly so it doesn't melt.
4. 4Knead the mince for 5 minutes until it's smooth and tacky, then cover and chill for 30 minutes — the mixture firms up and shapes more easily.
5. 5Dry the bread cubes in the oven at 150°C for 10 minutes until lightly golden — this crouton coating, not fine breadcrumbs, is the signature crust.
6. 6With damp hands, shape oval cutlets and roll them in the croutons, pressing to stick. Fry in the 3 tablespoons of vegetable oil (all of the butter is already inside the mince) over medium heat for 3–4 minutes per side — the croutons burn fast, so keep the heat moderate.
7. 7Finish in the oven at 175°C for 10–15 minutes (the chicken should reach 74°C inside). Serve with potatoes, mushroom sauce, or a spoon of sour cream.