Pozharsky Cutlets are named after the man who invented them, an innkeeper in the town of Torzhok, where travelers used to stop on the road from Moscow to St. Petersburg and feast on these cutlets. They were originally made of partridge or other game, but Russians make them of chicken today. Serves 6.
8 slices fresh white bread
1-1/2 cups milk
8 boneless chicken cutlets
1 t. salt
1/2 cup butter or margarine
5 or 6 T. of dry bread crumbs
Step 1. Cut crusts off bread, shred white part and soak in milk for 30 to 45 minutes.
Step 2. Preheat oven to 300 degrees. Put chicken through meat grinder. Squeeze bread to eliminate milk, and mix bread with ground chicken. Grind again. Mix in salt and 2 tablespoons melted butter. With wet hands, form cutlets roughly in the shape of lamb chops. Coat them thoroughly with the dry bread crumbs.
Step 3. Fry chicken in 2 tablespoons butter a few at a time, until browned on both sides. Add butter as needed while frying. Place browned cutlets in an ovenproof pan. When all are browned, put the pan in a 300 degree oven for about 5 minutes. Pour a little butter over the cutlets just before serving, or serve with mushroom sauce.