Pozharskyi Cutlets

Those cutlets are easy to make and they taste as good the next day, or the day after, as long as you keep them in the fridge.


-1kg of chicken breasts or chicken strips

-1 egg -1 slice of white toast

-dry bread crumbs

Method: Put the chicken through the meat grinder, together with a piece of the toast. Then mix everything by hand, adding one organic egg.

Add salt and pepper and make individual sized cutlets, the size of your fist or there about, making sure that either side is flat-ish, so it’s easier to turn when you are frying them in the pan.

Heat olive oil in the frying pan and then add the cutlets, each one of which has been dipped in dry breadcrumbs on both sides.

Fry over the medium heat, until both sides look nice and brown. Now transfer your cutlets in to the fan oven, which has been pre-heated to about 185-190C and bake them for about 30 minutes or so, until they are cooked through.

Serve with pasta, a nice mixed leaf salad or with sliced mozzarella and tomatoes and olive oil. If you want to add a little bit of a twist, eat it with chicken teriyaki sauce for a slight zing.

Galina Achkasova-Portianoi

Born and raised in Moscow, Galina moved to London at the age of 14, one of the first Russians to go to a British school. After graduating with two Bachelor’s degrees, one in International Economic Relations from MGIMO (Moscow) and Banking and International Finance from City University (London), Galina worked in several finance companies and then turned her hand to journalism after studying a Postgraduate course on the subject. Her site, www.galinka.co.uk, covers a variety of subjects, including beauty & health, politics, fashion, kids, culture, women’s issues and travel.