Our take on the classic Pozharsky Cutlet, welcomed into our thaal with its own style, texture, and unmistakable swag.
Cultural Notes: There is a certain habit in our culture. We take a recipe, give it our own swag, and then present it in our own andaaz, with plenty of nazaakat. The Pozharsky Cutlet, traditionally associated with the Pozharsky family, has received exactly that kind of welcome here. In our kitchen, it has become the Russy Cutlet.
Whatever you call it, once it arrives on the thaal, the combination of crisp coating, tender chicken, vegetables, cheese, and creamy binding sauce makes every bite worth the effort.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| For the Chicken | |||
| • | 750 | g | Chicken |
| • | 1 | batch | Salt, to taste |
| • | 1 | batch | Ginger-garlic paste, as required |
| • | 1 | batch | Chicken stock, reserved from cooking the chicken |
| For the Vegetables | |||
| • | 1 | cup | Boiled sweet corn |
| • | 150 | g | Mushrooms, sliced |
| • | 50 | g | French beans, finely sliced |
| • | 1 | no | Carrot, cut into long slices |
| • | 1 | no | Green capsicum, cut into long slices |
| • | 1 | no | Yellow capsicum, cut into long slices |
| • | 1 | no | Red capsicum, cut into long slices |
| • | 2 | tbsp | Oil |
| • | 2 | tsp | Oregano |
| • | 2 | tsp | Red chilli flakes |
| • | 1 | tsp | Black pepper powder |
| For the Binding Sauce | |||
| • | 3 | tbsp | Ghee or Butter |
| • | 80 | g | Maida |
| • | 150 | ml | Milk |
| For the Cutlet Mixture & Coating | |||
| • | 200 | g | Mozzarella cheese, grated |
| • | 100 | g | Roasted sev |
| • | 1 | batch | Bread crumbs, a little |
| • | 1 | batch | Eggs, beaten, as required |
| • | 1 | batch | Oil, for shallow frying |
Method / Instructions
- 1. Cook and Shred the Chicken: Boil chicken with salt and ginger-garlic paste until cooked. Remove from bones, reserve stock, and shred very finely until cotton-like. Set aside.
- 2. Prepare the Vegetables: Heat 2 tbsp oil in a kadhai. SautΓ© French beans, carrots, and mushrooms with salt. Add boiled sweet corn, then green, yellow, and red capsicums towards the end with oregano, red chilli flakes, and black pepper. Cook 5–7 minutes over low heat until moisture evaporates. Cool on a tray.
- 3. Season the Chicken: In the same kadhai, add shredded chicken, oregano, red chilli flakes, and black pepper. Mix well, cook briefly, and transfer to the tray with vegetables.
- 4. Prepare the Binding Sauce: Heat 3 tbsp ghee or butter in the kadhai. Roast maida until it leaves the sides. Add 150 ml milk and whisk, then gradually mix in reserved chicken stock until a smooth, medium-thick sauce forms.
- 5. Combine the Mixture: Pour hot binding sauce over the cooled vegetables and shredded chicken. Add grated mozzarella cheese and mix thoroughly. Adjust seasoning if needed.
- 6. Prepare the Sev Coating: Place roasted sev in a tray, crush into fine crumbs, and mix in a little bread crumbs.
- 7. Shape the Cutlets: Take a handful of mixture, shape into a ball, and gently flatten into a burger-patty-style cutlet.
- 8. Coat the Cutlets: Dip each cutlet into beaten egg and coat generously with the crushed sev mixture, pressing gently.
- 9. Shallow Fry: Heat oil in a shallow frying pan. Fry cutlets gently, turning and spooning hot oil over them until light golden brown and crisp. Drain on a wire rack.
- 10. Serve: Serve hot and crisp. Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 295 Kcal |
| πͺ Protein | 18.5 g |
| πΎ Carbohydrates | 14.2 g |
| π₯ Total Fat | 18.6 g |
| π§ Saturated Fat | 6.4 g |
| π± Dietary Fibre | 2.1 g |
| π¬ Total Sugars | 2.5 g |
| π§ Sodium | 380 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- The chicken should be shredded very finely. This soft, almost cotton-like texture is important to the character of the cutlet.
- Cook the vegetables separately and gently. They should be cooked but still retain some texture, especially the capsicum.
- The binding sauce should be medium-thick. Too much sauce can make the mixture difficult to shape and fry.
- Always drain the fried cutlets on a wire rack rather than directly on kitchen paper if you want the sev coating to remain crisp.
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