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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":509,"pronunciation":534,"substitutions":535,"slug":548,"title":549,"shortTitle":550,"nativeName":551,"romanized":552,"countrySlug":553,"region":554,"baseServings":494,"prepMinutes":555,"cookMinutes":556,"restMinutes":557,"difficulty":558,"course":559,"diet":561,"mainIngredients":562,"images":564,"keywords":574,"publishedAt":581,"updatedAt":581,"authorSlug":582,"summary":583,"localeSlug":548,"alternates":584},[394,397,400,403,406],{"answer":395,"question":396},"The cubes stand proud of the surface and brown into individual crisp points, giving the cutlet its characteristic spiky look and a crust that shatters rather than crunches evenly. Fine breadcrumbs make a smooth, dense coating that behaves more like an ordinary fried patty. Cut the bread small, about 3 to 4 mm, and let it dry out first.","Why are Pozharsky cutlets coated in bread cubes instead of breadcrumbs?",{"answer":398,"question":399},"Almost always because the mixture was too warm or too wet. The butter must be cold when it goes in, the soaked bread must be squeezed out firmly, and the shaped cutlets need at least 30 minutes in the fridge before they meet heat. Turning them too early also breaks them, so wait until the underside has set into a solid crust.","Why did my cutlets fall apart in the pan?",{"answer":401,"question":402},"You can bake them at 200 °C for around 25 minutes, but the crust will be paler and drier because the bread cubes need fat to brown properly. A good compromise is to brush the coated cutlets generously with melted butter before baking, which gets you most of the color without a pan of frying fat.","Can I bake them instead of frying?",{"answer":404,"question":405},"A mixture of thigh and breast, roughly half and half, gives the best result: thigh brings fat and flavor, breast keeps the texture light. If you only have breast meat, increase the butter by about 20 g, because lean mince plus a hot pan is the fastest route to a dry cutlet.","What kind of chicken should I use?",{"answer":407,"question":408},"The centre should reach 74 °C on an instant-read thermometer, and the juices should run clear when you pierce the thickest part. Timing alone is unreliable because cutlet thickness varies, but as a guide, three to four minutes per side in the pan plus twelve minutes in a 180 °C oven is usually right for a cutlet about 3 cm thick.","How do I know when they are cooked through?",[410,411,412,413,414,415],"Mince the chicken yourself if you can, using half thigh and half breast, pulsed in a food processor. Shop mince is often too lean and too finely ground.","Cut the bread for the coating into 3 to 4 mm cubes and let them dry uncovered for an hour. Fresh bread cubes go soggy instead of spiky.","Chill the shaped cutlets for at least 30 minutes. Warm butter in the mixture makes them slump in the pan and leak fat.","Fry in a mix of butter and oil over medium heat, never high. Bread cubes burn fast, and the crust should be amber, not dark brown.","Do not press the cutlets with a spatula. Every press squeezes out the butter and juices you went to the trouble of putting in.","Let them rest 5 minutes out of the oven before cutting, so the melted butter is reabsorbed rather than running onto the plate.","🍗","A Pozharsky cutlet is minced chicken treated like a delicate forcemeat: bread soaked in milk is squeezed and worked into the meat, cold butter is folded through in small pieces, and the mixture is shaped into a thick oval and rolled in cubes of white bread instead of crumbs. Fried in butter and finished in the oven, the coating turns into a spiky golden shell that shatters when you cut it, while the butter inside melts into the meat and keeps it juicy in a way plain minced chicken never manages. The flavor is mild, buttery and faintly sweet from the bread — this is comfort food from a restaurant kitchen, not a rustic dish, and it rewards precision.","The cutlet is named for the Pozharsky family who ran a coaching inn in Torzhok, on the post road between Moscow and St Petersburg, in the first half of the nineteenth century. Everyone travelling between the two capitals stopped there, which is a considerable advertising advantage, and the cutlets became famous enough that Pushkin recommended them by name in a verse letter to a friend, telling him to dine at Pozharsky's in Torzhok and try the fried cutlets. That reference is the reason the dish is still remembered by name rather than absorbed anonymously into the general category of kotlety.\n\nThe usual account says the original was made with veal and switched to chicken, and there are competing stories about how that happened. They are entertaining and none of them is well documented, so the honest summary is this: by the mid-nineteenth century the Pozharsky cutlet was a chicken cutlet, it was famous, and it belonged to the coaching-inn and restaurant tradition rather than to home cooking.\n\nWhat distinguishes it technically is the ratio of butter and the coating. Ordinary Russian kotlety are minced meat patties bound with bread and fried in breadcrumbs, eaten weekly in every household. The Pozharsky version adds enough butter to make the interior almost creamy, uses cream or milk rather than water for the bread, and swaps fine crumbs for small cubes of stale white bread, which stand out from the surface and brown into points. That coating is the signature, and it is also the reason the dish reads as luxurious: it takes the same ingredients as everyday food and spends far more effort on them.","Cooked cutlets keep 2 days refrigerated. Reheat them in a 180 °C oven for 8 to 10 minutes so the crust re-crisps — a microwave turns the coating to wet bread. The shaped, uncooked cutlets can be coated and frozen on a tray for up to 2 months; cook them from frozen, adding about 8 minutes in the oven. Do not refrigerate the raw mixture longer than a day, as the soaked bread continues to soften and the cutlets lose structure.",[421,422,423,424],"Cold butter folded through the mince in pieces rather than melted in, so it steams the meat from the inside as it cooks.","A bread-cube coating with a clear description of how to cut and dry the bread, which is where most attempts go wrong.","Pan-fry then oven-finish, so the crust browns without the centre staying raw or the outside burning.","A chilling step that makes the soft mixture shapeable instead of a sticky mess on your hands.",[426,427,428,429],"Food processor","Heavy skillet","Baking tray","Instant-read thermometer",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},39,42,2,980,40,690,[438],"Mashed potato or fried potatoes, a spoonful of green peas, and a wedge of lemon.",[440,443,446],{"name":441,"description":442},"Veal Pozharsky","Made with minced veal instead of chicken, which several nineteenth-century recipes specify. Add an extra 20 g butter, since veal is leaner and firmer than chicken thigh.",{"name":444,"description":445},"With a mushroom sauce","Serve the cutlets with a sauce of fried mushrooms finished with sour cream and dill — a common restaurant pairing that turns them into a full main course.",{"name":447,"description":448},"Deep-fried","Instead of pan-frying, deep-fry at 170 °C for about 6 minutes. The crust is more even and dramatically spiky, at the cost of a litre of oil.",[450,456,460,465,469,474,478,482,486,490,493,498,502,505],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},600,"chicken","chicken, half thigh and half breast, skinless and boneless","g","For the cutlets",{"qty":457,"name":458,"note":459,"unit":454,"group":455},120,"white bread, crusts removed","for soaking into the mince",{"qty":461,"ref":462,"name":463,"unit":464,"group":455},150,"heavy-cream","cream or whole milk","ml",{"qty":466,"ref":467,"name":468,"unit":454,"group":455},100,"butter","cold butter, in small cubes",{"qty":470,"ref":471,"name":472,"unit":473,"group":455},1,"onion","onion, very finely chopped","piece",{"qty":475,"name":476,"unit":477,"group":455},1.5,"fine salt","tsp",{"qty":479,"ref":480,"name":481,"unit":477,"group":455},0.5,"black-pepper","white or black pepper, finely ground",{"qty":470,"ref":483,"name":484,"unit":485,"group":455,"optional":8},"nutmeg","grated nutmeg","pinch",{"qty":487,"name":488,"unit":454,"group":489},200,"stale white bread, in 3–4 mm cubes","For the coating",{"qty":433,"ref":491,"name":492,"unit":473,"group":489},"eggs","eggs, beaten",{"qty":494,"ref":495,"name":496,"unit":497,"group":489},4,"flour","plain flour","tbsp",{"qty":499,"ref":467,"name":500,"unit":454,"group":501},50,"butter, for frying","For frying",{"qty":433,"ref":503,"name":504,"unit":497,"group":501},"olive-oil","neutral oil, for frying",{"qty":470,"ref":506,"name":507,"unit":473,"group":508},"lemon","lemon, in wedges","To serve",[510,514,518,522,525,530],{"tip":511,"text":512,"title":513},"Stop while you can still see individual flecks of meat. Over-processed chicken turns rubbery.","Tear the crustless bread into a bowl, pour over the cream and leave it for 10 minutes until completely saturated, then squeeze out the excess liquid with your hands. Pulse the chicken in a food processor in short bursts until it is coarsely minced but not pasty.","Soak the bread and mince the chicken",{"tip":515,"text":516,"title":517},"Fry a small spoonful and taste it before shaping — the mixture should be clearly seasoned, as the bread mutes salt.","Mix the minced chicken with the squeezed bread, the finely chopped onion, salt, pepper and nutmeg, then fold in the cold butter cubes with a spatula using as few strokes as possible. The butter should stay in visible pieces, not smear into the meat.","Fold in the butter",{"text":519,"title":520,"timerSeconds":521},"With wet hands, shape the mixture into four plump ovals about 3 cm thick, pressing them firmly so no cracks remain, and put them on a lined tray. Refrigerate for 30 minutes until the surface feels cold and firm.","Shape and chill",1800,{"text":523,"title":524},"Roll each chilled cutlet in flour, then in beaten egg, then press it into the bread cubes on all sides, pushing gently so the cubes stick out from the surface like a rough shell. Return them to the tray.","Coat in bread cubes",{"tip":526,"text":527,"title":528,"timerSeconds":529},"Do not press them down. Every press pushes out the butter that keeps the inside juicy.","Heat the oven to 180 °C. Melt the butter with the oil in a heavy skillet over medium heat and fry the cutlets for 3 to 4 minutes a side, until the bread cubes are amber and crisp — move them if the pan starts smelling toasty rather than nutty. Transfer to a tray and bake for 12 to 15 minutes.","Fry, then bake",900,{"text":531,"title":532,"timerSeconds":533},"Check that the centre has reached 74 °C, then let the cutlets rest on the tray for 5 minutes so the melted butter settles back into the meat. Serve with lemon wedges and mashed potato.","Rest and serve",300,"pah-ZHAR-skah-yah kaht-LYEH-tah",[536,540,544],{"note":537,"swap":538,"original":539},"Turkey behaves almost identically. Veal is drier and needs the full butter quantity, but it is what some nineteenth-century recipes call for.","Minced turkey, or minced veal for the older version","Minced chicken",{"note":541,"swap":542,"original":543},"Panko gives a crisp crust but not the spiky look, which is the visual signature of the dish. Enriched breads brown faster, so lower the heat.","Stale brioche or challah, or panko as a last resort","White sandwich bread for the coating",{"note":545,"swap":546,"original":547},"Milk works fine and is what many home versions use. Cream gives a slightly richer, softer interior.","Whole milk","Heavy cream for soaking","kotleta-pozharskaya","Pozharsky Cutlets (Breaded Minced Chicken Cutlets)","Pozharsky Cutlets","Пожарская котлета","Pozharskaya kotleta","russia","Tver",35,25,30,"medium",[560],"main",[],[452,467,563,491],"milk",[565,568,570,572],{"alt":566,"src":567},"Golden Pozharsky chicken cutlets with a spiky bread-cube crust, served with mashed potato and lemon","\u002Fimages\u002Frecipes\u002Fkotleta-pozharskaya\u002Fhero.jpg",{"alt":566,"src":569},"\u002Fimages\u002Frecipes\u002Fkotleta-pozharskaya\u002Fhero-16x9.jpg",{"alt":566,"src":571},"\u002Fimages\u002Frecipes\u002Fkotleta-pozharskaya\u002Fhero-1x1.jpg",{"alt":566,"src":573},"\u002Fimages\u002Frecipes\u002Fkotleta-pozharskaya\u002Fhero-4x3.jpg",[575,576,577,578,579,580],"pozharsky cutlet","kotleta pozharskaya","chicken cutlet","russian cutlet","torzhok","breaded chicken","2026-08-20","dishroute-kitchen","Minced chicken enriched with butter and milk-soaked bread, shaped into plump ovals and coated in bread cubes rather than crumbs so they fry into a spiky, shattering golden crust.",{"en":585},"\u002Frecipe\u002Fkotleta-pozharskaya",{"items":587,"total":859,"page":470,"limit":860,"hasMore":861},[588,619,649,679,708,740,768,795,805,831],{"slug":589,"title":590,"shortTitle":591,"nativeName":592,"romanized":593,"countrySlug":553,"baseServings":494,"prepMinutes":594,"cookMinutes":595,"difficulty":596,"course":597,"diet":598,"mainIngredients":599,"images":602,"keywords":612,"publishedAt":581,"updatedAt":581,"authorSlug":582},"beef-stroganoff","Beef Stroganoff (Beef Strips in Mustard Sour Cream)","Beef Stroganoff","Бефстроганов","Befstroganov",15,20,"easy",[560],[],[600,601,471,467],"beef-chuck","sour-cream",[603,606,608,610],{"alt":604,"src":605},"Skillet of beef stroganoff, browned beef strips in a pale mustard sour cream sauce with onions and parsley","\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero-1x1.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero-4x3.jpg",[613,614,615,616,617,618],"beef stroganoff","befstroganov","sour cream sauce","russian beef","mustard sauce","quick dinner",{"slug":620,"title":621,"shortTitle":622,"nativeName":623,"romanized":624,"countrySlug":553,"baseServings":494,"prepMinutes":594,"cookMinutes":557,"restMinutes":625,"difficulty":558,"course":626,"diet":628,"mainIngredients":631,"images":633,"keywords":643,"publishedAt":581,"updatedAt":581,"authorSlug":582},"blini","Blini (Thin Yeast-Risen Russian Pancakes)","Blini","Блины","Bliny",90,[627],"breakfast",[629,630],"vegetarian","nut-free",[495,563,491,632,467],"yeast",[634,637,639,641],{"alt":635,"src":636},"Stack of thin lacy Russian blini pancakes with sour cream, jam and salted salmon on the side","\u002Fimages\u002Frecipes\u002Fblini\u002Fhero.jpg",{"alt":635,"src":638},"\u002Fimages\u002Frecipes\u002Fblini\u002Fhero-16x9.jpg",{"alt":635,"src":640},"\u002Fimages\u002Frecipes\u002Fblini\u002Fhero-1x1.jpg",{"alt":635,"src":642},"\u002Fimages\u002Frecipes\u002Fblini\u002Fhero-4x3.jpg",[620,644,645,646,647,648,627],"russian pancakes","yeast pancakes","maslenitsa","smetana","buckwheat",{"slug":650,"title":651,"shortTitle":652,"nativeName":653,"romanized":652,"countrySlug":553,"baseServings":654,"prepMinutes":625,"cookMinutes":655,"restMinutes":625,"difficulty":656,"course":657,"diet":658,"mainIngredients":660,"images":663,"keywords":673,"publishedAt":581,"updatedAt":581,"authorSlug":582},"kulebyaka","Kulebyaka (Layered Salmon and Buckwheat Pie)","Kulebyaka","Кулебяка",8,55,"hard",[560],[659],"pescatarian",[661,648,662,491,495],"salmon","mushrooms",[664,667,669,671],{"alt":665,"src":666},"Sliced kulebyaka showing layers of salmon, buckwheat, mushrooms and egg inside a golden yeasted crust","\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero.jpg",{"alt":665,"src":668},"\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero-16x9.jpg",{"alt":665,"src":670},"\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero-1x1.jpg",{"alt":665,"src":672},"\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero-4x3.jpg",[650,674,675,676,648,677,678],"coulibiac","salmon pie","russian pie","layered pie","yeast dough",{"slug":680,"title":681,"shortTitle":682,"nativeName":683,"romanized":682,"countrySlug":553,"baseServings":684,"prepMinutes":685,"cookMinutes":686,"restMinutes":687,"difficulty":656,"course":688,"diet":690,"mainIngredients":691,"images":693,"keywords":703,"publishedAt":581,"updatedAt":581,"authorSlug":582},"medovik","Medovik (Russian Honey Layer Cake)","Medovik","Медовик",12,75,45,480,[689],"dessert",[629,630],[692,495,601,467,491],"honey",[694,697,699,701],{"alt":695,"src":696},"Slice of Russian medovik honey cake showing many thin dark layers with pale sour cream between them","\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero.jpg",{"alt":695,"src":698},"\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero-1x1.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero-4x3.jpg",[680,704,705,706,647,707],"honey cake","layer cake","russian dessert","sour cream frosting",{"slug":709,"title":710,"shortTitle":711,"nativeName":712,"romanized":713,"countrySlug":553,"baseServings":654,"prepMinutes":435,"cookMinutes":557,"restMinutes":714,"difficulty":596,"course":715,"diet":718,"mainIngredients":719,"images":723,"keywords":733,"publishedAt":581,"updatedAt":581,"authorSlug":582},"olivier-salad","Olivier Salad (Potato, Pea and Pickle Salad)","Olivier Salad","Салат Оливье","Salat Olivye",60,[716,717],"appetizer","side",[],[720,721,491,722],"potato","peas","carrot",[724,727,729,731],{"alt":725,"src":726},"Bowl of Olivier salad with evenly diced potato, carrot, egg, peas and pickles in mayonnaise, topped with dill","\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero-1x1.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero-4x3.jpg",[734,735,736,737,738,739],"olivier salad","russian salad","potato salad","new year","mayonnaise salad","zakuski",{"slug":741,"title":742,"shortTitle":743,"nativeName":744,"romanized":745,"countrySlug":553,"region":746,"baseServings":747,"prepMinutes":685,"cookMinutes":594,"restMinutes":435,"difficulty":558,"course":748,"diet":749,"mainIngredients":750,"images":753,"keywords":763,"publishedAt":581,"updatedAt":581,"authorSlug":582},"pelmeni","Pelmeni (Siberian Meat Dumplings)","Pelmeni","Пельмени","Pel'meni","Siberia and the Urals",6,[560],[],[495,751,752,471,491],"ground-beef","ground-pork",[754,757,759,761],{"alt":755,"src":756},"Bowl of boiled Siberian pelmeni dumplings glossy with butter, topped with sour cream, dill and black pepper","\u002Fimages\u002Frecipes\u002Fpelmeni\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Fpelmeni\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Fpelmeni\u002Fhero-1x1.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Fpelmeni\u002Fhero-4x3.jpg",[741,764,765,766,767,647],"siberian dumplings","meat dumplings","russian dumplings","freezer food",{"slug":769,"title":770,"shortTitle":771,"nativeName":772,"romanized":771,"countrySlug":553,"baseServings":773,"prepMinutes":686,"cookMinutes":655,"restMinutes":774,"difficulty":558,"course":775,"diet":777,"mainIngredients":778,"images":780,"keywords":790,"publishedAt":581,"updatedAt":581,"authorSlug":582},"russian-pirozhki","Pirozhki (Russian Stuffed Yeast Buns)","Pirozhki","Пирожки",16,110,[776],"snack",[629,630],[495,779,491,467,471],"cabbage",[781,784,786,788],{"alt":782,"src":783},"Tray of golden baked Russian pirozhki buns, one torn open to show the cabbage, egg and dill 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