Pozharsky chicken cutlets with a crisp crust

Ingredients

• Skinless chicken thigh — 600 g
• White bread — 100 g
• Cream 20% — 100 ml
• Onion — 80 g
• Butter — 80 g
• Cubed bread crumbs — 100 g
• Oil for frying — 25 ml
• Salt — 7 g
• Black pepper — to taste

Method

1. 1

   Soak the bread in cream; mince the chicken thigh with the onion.

2. 2

   Mix the mince with the bread, season and chill for 20 minutes.

3. 3

   Tuck a piece of cold butter into the centre of each cutlet and seal.

4. 4

   Coat in the cubed bread crumbs.

5. 5

   Fry until golden, then finish in the oven 8–10 minutes at 180 °C.

6. 6

   Tip: keep the mince cold so the butter stays inside.