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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.
A particular form of the Russian kotleta known as Pozharsky cutlet is an elaborated version of minced poultry kotleta covered with breadcrumbs or small croutons. A distinct feature of this cutlet is that butter is added to minced meat, which results in an especially juicy and tender consistency.
Pozharsky cutlet: A breaded ground chicken patty [25] Shashlyk: A dish of skewered and grilled cubes of meat. Veal Orlov: A dish invented by the French [26] consisting of braised loin of veal, thinly sliced, filled with a thin layer of pureed mushrooms and onions between each slice, topped with bechamel sauce and cheese.
A particular form of the Russian kotleta known as Pozharsky cutlet is an elaborated version of minced poultry kotleta covered with breadcrumbs. A distinct feature of this cutlet is that butter is added to minced meat, which results in an especially juicy and tender consistency.
The Pozharsky cutlets are breaded ground chicken patties for which butter is added to minced meat. This results in an especially juicy and tender consistency. The dish was a widely appraised invention of 19th-century Russian cuisine, which was also adopted by French haute cuisine and subsequently by the international cuisine .
Pozharsky cutlet – Russian dish of breaded ground meat; Pollo a la Brasa – Chicken dish; Pollo al disco – Argentine chicken dish; Popcorn chicken – Chicken dish originated from Kentucky Fried Chicken; Poularde Albufera; Poulet au fromage – French chicken and cheese dish
Pozharsky cutlet is a more elaborated version which was adopted by French haute cuisine. Beef Stroganoff: Sautéed pieces of beef served in a sauce with smetana . From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.
It may be formed into patties which are then grilled or fried , breaded and fried (menchi-katsu, Pozharsky cutlet), or braised (Salisbury steak). It may be formed into meatloaves or pâtés and baked. It may also be used as a filling or stuffing for meat pies such as Shepherd's pie and böreks, and also as stuffing.