Veal Cutlets Pojarsky

Rick Cooks Home Veal Cutlets Pojarsky

People have asked, why don't you publish a Russian recipe? Well, I don't know many Russian dishes, but this is one we have enjoyed for years.

I don't know the history of it, but it must have peasant origins. Veal cutlets, such as Wiener Schnitzel in Austria, or scaloppini in Italy, must have been prohibitively expensive for all but the most wealthy of Russian society. But if you had a few scraps of veal, and some chicken meat, and some breadcrumbs, you could make a mock cutlet, and if you prepared it well, it would be fit for a king. Or if you were the cook in an a wealthy household, and for some reason the kitchen supplies were meager, you could prepare this dish for the master and he would still be pleased.

This is a great main course, and goes well with mock mashed potatoes (or french fries) and salad, just like a Wiener Schnitzel.

As as alternate to the mushroom sauce, you can use a paprika sauce.

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Veal Cutlets Pojarsky

*Serves 8*

1 c fresh breadcrumbs
c half and half

1 lb veal
1 lb skinned, boned chicken breasts

1 t salt
t freshly ground pepper
1 c (2 sticks) butter, softened

2 T ( stick) butter
lb mushrooms, sliced
t salt
t freshly ground pepper
Juice of lemon

1 c fine breadcrumbs

2 T ( stick) butter
c dry white wine
1 t arrowroot dissolved in 1 t water
1 lemon, sliced (garnish)

Combine breadcrumbs and half and half in small bowl and set aside to soak.

Meanwhile, grind veal and chicken through fine blade of grinder. Repeat. Transfer ground meat mixture to large bowl.

Squeeze excess moisture from breadcrumbs through tea cloth. Add breadcrumbs, salt and pepper to meat mixture. Stir in butter one tablespoon at a time, blending well. Cover and refrigerate 1 hour.

Melt 2 tablespoons butter in medium skillet over medium heat. Add mushrooms and sprinkle with salt, pepper and lemon juice. Cover with buttered waxed paper and top skillet with lid. Steam mushrooms 4 to 5 minutes, shaking pan frequently to prevent sticking. Remove from heat. Strain liquid into small bowl and transfer mushrooms to another bowl. Set aside.

Roll meat mixture into 12-inch cylinder. Chill 15 minutes. Cut cylinder into 1-inch slices. Flatten and shape into choplike portions. Roll in breadcrumbs, coating corn­pletely. (Cutlets can be prepared ahead to this point and refrigerated.)

Melt remaining butter in large skillet over medium-high heat. Add cutlets and saute 5 to 7 minutes per side. Set aside and keep warm. Deglaze pan with wine, scraping up any browned bits clinging to bottom. Add reserved mushroom liquid and dissolved arrowroot. Stir until sauce is thickened. Strain; return to skillet. Add mushrooms, salt and pepper, stirring to blend. To serve, spoon sauce onto heated platter. Arrange cutlets over sauce and garnish with lemon.

Credits: Chef-owner Ken Hinaman, Cattails restaurant, Palm Springs, Ca., from Frederic Farlow of Houston, Texas.