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Pozharsky cutlet
 A Pozharsky cutlet served with mashed potatoes, mushroom sauce and sliced cucumber | |
| Alternative names | Chicken suprême Pojarski, Veal chop Pojarski |
|---|---|
| Type | Patty, minced cutlet |
| Course | Main |
| Place of origin | Russia |
| Serving temperature | Hot |
| Main ingredients | Chicken or veal, bread crumbs, butter |
A Pozharsky cutlet (Russian: пожарская котлета, pozharskaya kotleta, plural: пожарские котлеты, pozharskie kotlety; also spelled Pojarski) is a breaded ground chicken or veal patty that is typical of Russian cuisine.[1][2][3] A distinct feature of this cutlet is adding butter to minced meat, which results in an especially juicy and tender consistency.[1][4][5][6] The dish was created in the beginning of the 19th century in Russia and later adopted by French haute cuisine.[1][2][6]
- ^ a b c Павел Сюткин, Ольга Сюткина. Непридуманная история русской кухни. Котлетная история. Moscow: Астрель, 2015 (in Russian). ISBN 978-5-45717-598-3.
- ^ a b Н. А. Лопатина. История пожарских котлет. Тверь: ТО "Книжный клуб", 2014 (in Russian). ISBN 978-5-903830-44-2
- ^ Jeremy MacVeigh. International Cuisine. Cengage Learning, 2008. pp. 218, 233. ISBN 978-1-41804-965-2
- ^ Пелагея Павловна Александрова-Игнатьева (1909). Практические основы кулинарного искусства. Saint Petersburg, 1909, p. 317 [Pelageya Alexandrova-Ignatieva (1909). The Practical Fundamentals of the Cookery Art (in Russian)]
- ^ Книга о вкусной и здоровой пище. Moscow: Пищепромиздат (Food Industry publishing house), 1952, с. 191 (in Russian) [English translation: Book of Tasty and Healthy Food: Iconic Cookbook of the Soviet Union. Pozharskie croquettes. SkyPeak Publishing, 2012. ISBN 978-0615691350]
- ^ a b Auguste Escoffier. A guide to modern cookery. London: W. Heinemann, 1907. pp. 513, 421
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