Pozharsky Cutlet with a Twist

Ingredients

• 4 chicken breast fillets (about 500g / 1.1 lb) 4 chicken breast fillets (about 500g / 1.1 lb)
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil 1/4 teaspoon dried basil
• 1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
• 2 eggs, beaten 2 eggs, beaten
• 1 cup breadcrumbs (100g) 1 cup breadcrumbs (100g)
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2.5g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 32g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the chicken breast fillets between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch.
3. 3.
   In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, dried thyme, dried parsley, dried oregano, and dried basil.
4. 4.
   Season both sides of the chicken breast fillets with the spice mixture.
5. 5.
   Dredge each fillet in flour, shaking off any excess.
6. 6.
   Dip the floured fillets into the beaten eggs, allowing any excess to drip off.
7. 7.
   Coat the fillets in breadcrumbs, pressing gently to adhere.
8. 8.
   Heat vegetable oil in a large skillet over medium heat.
9. 9.
   Fry the breaded fillets for about 3-4 minutes on each side, until golden brown.
10. 10.
    Transfer the fried cutlets to a baking sheet and bake in the preheated oven for 10-12 minutes, or until cooked through.
11. 11.
    Serve the Pozharsky cutlets hot with your choice of side dishes.

Treat your ingredients with care...

• Chicken breast fillets — Pound the fillets gently to ensure even thickness, which helps in achieving a consistent cooking time and tender texture.

Tips & Tricks

• For an extra crispy crust, refrigerate the breaded cutlets for 30 minutes before frying.
• Experiment with different spice blends to customize the flavor of the cutlets.
• Serve the cutlets with a squeeze of lemon juice for a refreshing tang.

Serving advice

Serve the Pozharsky cutlets hot, accompanied by a side of creamy mashed potatoes and a fresh cucumber and dill salad.

Presentation advice

Arrange the golden-brown cutlets on a platter, garnished with fresh herbs such as parsley or dill. Serve with a lemon wedge on the side for an appealing presentation.