russian

Pozharsky Chicken Cutlet With Pan Sauce and Cabbage Salad

This pan-fried dish pairs ground chicken with green cabbage, shredded, white bread, crust removed, cubed and sunflower oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

39 g Protein

28 g Carbohydrates

43 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

184g ground chicken (thigh meat preferred) 263 kcal
32g white bread, crust removed, cubed 85 kcal
9g sunflower oil 80 kcal
11g butter 79 kcal
46g sour cream 91 kcal
37g onion 15 kcal
119g green cabbage, shredded 30 kcal
7g fresh dill 2 kcal
7g white vinegar 1 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

white bread
Toast the bread cubes in a dry skillet for 2-3 minutes until lightly dried; cool. (Do not brown deeply.)
ground chicken (thigh meat preferred)sour creamonionsaltblack pepper
Mix ground chicken with grated onion, salt, and pepper. Stir in 20 g of the sour cream until cohesive.
white bread
Shape one large cutlet. Press bread cubes onto the outside to coat well.
sunflower oil
Heat oil in a skillet over medium heat. Sear the cutlet 3-4 minutes per side until golden and cooked through (or cover for the last 2 minutes to finish).
buttersour cream
Reduce heat to low. Add butter to the pan, then stir in remaining sour cream and a splash of water to form a quick pan sauce; simmer 1 minute.
green cabbagefresh dillwhite vinegar
Toss cabbage with dill and vinegar. Serve cutlet with pan sauce and cabbage salad.