QiMeal
Kotlet Pożarski
Kotlet Pożarski · ready in 35 min · 4 servings · 530 kcal per serving · medium · 8 ingredients
Kotlet Pożarski is a tender minced chicken cutlet with milk-soaked bread inside and a fine baguette crumb crust fried golden in clarified butter.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Serves
- 4
- kcal
- 530
- Difficulty
- medium
Ingredients · 4 servings
- 600 gChicken breast, finely minced
- 200 gBaguette, divided into crumb and fine fresh breadcrumb
- 120 mlMilk
- 1Egg, yolk only
- 10 gFresh parsley, finely chopped
- 80 gClarified butter
- 8 gSalt
- 2 gBlack pepper, freshly ground
Equipment
stovetop, knife, cutting board, mixing bowl, food processor, skillet, spatula, instant-read thermometer, plate, spoon
Instructions
- Prepare Workstation
Gather and weigh all ingredients; set out a knife, cutting board, bowls, food processor, skillet, spatula, thermometer, and plate. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Soak Bread
Tear 80 g of baguette crumb into a bowl, pour over milk, soak until soft, then squeeze out excess liquid gently. · 10 min
What to look for: The bread is fully softened but not dripping wet.
- Make Breadcrumbs
Pulse the remaining baguette into fine fresh breadcrumbs and spread them on a plate for coating the cutlets. · 3 min
What to look for: The crumbs are fine, pale, and even in size.
- Mix Chicken
Pulse chicken breast finely, then mix with squeezed bread, egg yolk, parsley, salt, and black pepper until sticky. · 5 min
What to look for: The mixture looks pale, moist, and cohesive.
- Shape Patties
Shape the mixture with damp hands into 4 oval patties, then coat each in the fresh breadcrumbs without pressing too hard. · 5 min
What to look for: Each patty is oval, evenly coated, and holds its shape.
- Fry Cutlets
Heat clarified butter in a skillet over medium heat, then fry patties 4-5 minutes per side until golden and 74°C / 165°F inside. · 10 min
When it is done: Insert a thermometer into the center of each cutlet; chicken is safe at 74°C / 165°F.
- Serve Hot
Serve the Kotlet Pożarski hot as soon as the crust is crisp and the centers are juicy, spooning over a little pan butter if desired. · 2 min
What to look for: The cutlets are steaming lightly with a glossy golden crust.
Nutrition (per serving)
| kcal | 530 |
|---|---|
| Protein | 40 g |
| Carbohydrates | 30 g |
| of which sugars | 3 g |
| Fat | 27 g |
| of which saturated | 14 g |
| Fibre | 2 g |
| Sodium | 1156 mg |
Nutri-ScoreC
Allergens
Contains: gluten, milk, eggs
Ingredient substitutions
Milk
- Water: Use only if avoiding milk; the cutlets will be less rich and slightly less tender.
Egg
- Milk: Use 18 g milk only if egg is unavailable; the mixture will be softer and more delicate to shape.
Clarified butter
- Sunflower oil: Use only if needed; it fries cleanly but lacks the traditional buttery aroma.
