The appearance and the name of Pozharskie Cutlets are said to origin from the last names of different people. Some believe, that the name of the curtlets came from the Great prince Pozharsky.
Once the Great Prince Moskovsky came to visit Pozharsky. The host decided to treat the guest with veal cutlets, but unfortunately there wasn’t any veal in the kitchen and the cook made cutlets from poultry. The guest liked them a lot, but Pozharsky, himself, preferred veal cutlets to his dying day.Other people suppose that the name of Pozharskie cutlets is related to Daria Evdokimovna, the wife of the owner of the most popular tavern in Torzhok, a small Russian town. Once Russian tsar Alexander I stayed in a small town, as his carriage was broken, he ordered veal cutlets for dinner. The owner of the tavern was in despair, he could find veal anywhere and the tsar servant didn’t want to listen to any refusals. Then, the poor owner, having taken the advice of his wife, made the chicken cutlets and rolled them in breadcrumbs. The cutlets were served to the tsar and he found them delicious and ordered to reward the tavern-keeper. Afraid of the expose, he confessed that it was his wife who taught him. The tsar rewarded the wife Daria Evdokimovna, asked their names and told to call these cutlets Pozharskie and include in the menu of tsar cuisine. The happy tavern-keeper made a new sign board “Pozharsky, supplier of Court of His Imperial Majesty”.


The happy tavern-keeper made a new sign board “Pozharsky, supplier of Court of His Imperial Majesty”.

  • 1/4 c milk.
  • 2 lb chicken breasts, boned & skinned.
  • 5 ea white bread slices.
  • 1/4 lb unsalted butter.
  • 3/4 ts salt.
  • 1/2 ts white pepper.
  • 2 c dried bread crumbs.
  • 10 tb unsalted butter.


  • Put 5 bread slices in a bowl and pour in the milk.
  • Soak the bread for 15 minutes.
  • Squeeze the bread dry being careful not to tear it up.
  • Grind the chicken fine then combine with the bread slices.
  • Gradually beat in the 1/4 lb of butter that you have softened, along with the salt & pepper, until the mixture is smooth.
  • Make 6 patties from this mixture. Roll them in the bread crumbs coating them completely.
  • Take the 10 tablespoons of butter and clarify them in large skillet over a low heat.
  • Remove from heat and allow to sit for 3 minutes so the whey will settle out.
  • Spoon off the clear butter, dump the whey, and return 6 tablespoons of the butter to the skillet.
  • Place over a medium- high heat and when hot fry the patties for approx.
  • 5-6 minutes per side or until done to suit your taste.
  • Serve at once, pour remaining butter over the patties.
  • Very good with a dollop of plain yogurt or sour cream on each patty.