Pozharskie Kotlety s Grechkoy i Gribami (Golden Butter-Crumb Chicken Cutlets with Buckwheat) – Authentic Russia Recipe
Created in Torzhok and praised by Pushkin: ultra-juicy chicken cutlets in a crunchy golden breadcrumb crust with buckwheat.
- Country of Origin
- 🇷🇺 Russia (Eastern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Juicy minced chicken cutlets coated in crispy buttered bread cubes, Toasted kasha (buckwheat groats), Mushroom gravy, Melted butter, Nutmeg
Ingredients for Pozharskie Kotlety s Grechkoy i Gribami (Golden Butter-Crumb Chicken Cutlets with Buckwheat) (4 Servings)
- 1.25 lbs (or 2.5 cups) juicy minced chicken cutlets coated in crispy buttered bread cubes, prepped into bite-sized pieces
- 1.5 cups toasted kasha (buckwheat groats), washed and trimmed
- 1 cup mushroom gravy
- 1 medium onion and 3 cloves garlic, finely minced with melted butter
- 1.5 tbsp traditional Russia seasoning (nutmeg, caramelized onions, fresh parsley)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and melted butter for 2–3 minutes until softened and fragrant.
- Add juicy minced chicken cutlets coated in crispy buttered bread cubes and toasted kasha (buckwheat groats) along with nutmeg, caramelized onions, fresh parsley, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with mushroom gravy and serve straight from the skillet.