Pojarskaya Cutlet in Clarified Butter

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The recipe for this dish is surprisingly simple, but it requires careful attention to every detail. The secret to success is that the finished cutlet should be the size of a good veal chop.

Ingredients

Veal - 2.8 oz
Chicken fillet - 2.8 oz
Onion - 3.9 oz
White bread - 1.1 oz
Milk - 1 fl oz
Ghee - 4.8 oz
33% Cream - 4 fl oz
Butter - 1.1 oz
Breadcrumbs - 2.1 oz
Salt - to taste
Ground Black Pepper - to taste
Potato - 7.1 oz
Garlic - 0.2 oz
Champignons - 1 piece
Thyme - 1.8 oz
Dry White Wine - 1 fl oz

Step by Step guide

Step 1

Take fresh veal and butter. Remove the skin, membranes, and tendons from the chicken breast. Add the veal meat and pass it through a meat grinder.

Step 2

Chop the onion and sauté it in clarified butter (20 g) until it is a uniform golden color.

Step 3

Remove the crusts from the white bread, slice it, and soak it in cold milk.

Step 4

Add fried onions and bread to the minced meat, then season with salt and freshly ground black pepper, and mix lightly. Pass the mixture through the meat grinder once more, pour in the cream, and beat the mixture for the patties by tossing it in the air and striking it against a wooden board.

Step 5

Next, take the very cold butter and cut it into tiny cubes (make sure they don’t stick together) and immediately add them to the minced meat. Mix gently to ensure the butter is evenly distributed throughout the mixture, but be careful not to let it melt from the heat of your hands.

Step 6

Shape large patties and mold them into the form of a true veal chop (the shape of a natural cutlet from a veal rib on the bone), evenly coat them on all sides with white bread cut into small cubes, and return to the refrigerator for 2-3 hours.

Step 7

Heat a thick cast iron or copper skillet over medium heat, pour in the melted butter, and slowly fry the cutlet on each side until a golden, crispy crust forms. Then, place it in a warm oven and let it sit for a few minutes. The cutlet is ready when a clear meat juice appears upon gentle pressing.