Pozharsky cutlet
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A Pozharsky cutlet is a breaded ground chicken or veal patty that is typical of Russian cuisine. A distinct feature of this cutlet is adding butter to minced meat, which results in an especially juicy and tender consistency. The dish was created in the beginning of the 19th century in Russia and later adopted by French haute cuisine.
A Pozharsky cutlet served with mashed potatoes, mushroom sauce and sliced cucumber
Pozharsky inn, Torzhok, 1910. Photo by Sergey Prokudin-Gorsky
Darya Pozharskaya with a child. Painting by Carl Timoleon von Neff
Breaded cutlet
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Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
Breaded cutlet dishes are popular around the world. Katsu is the Japanese name for breaded cutlet and tonkatsu refers to pork cutlet.
Cotoletta alla milanese
Breaded minced kotlety or sichenyky
Pozharsky cutlet served with sautéed potatoes