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Adjust Servings:
Beef – 1 lb (450 g)
Eggs – 2
Ground Black Pepper – to taste
Cream – 1 cup
Salt – to taste
Bread Crumbs – to taste

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Russian Cutlets

Russian Cutlets

  • 50 min
  • Serves 4
  • Medium




The history of this dish goes back to the beginning of the XIX century. Russian cutlets were originally named Pozharsky cutlets because the dish originated in the tavern attached to the Pozharsky inn, owned by Evdokim Pozharsky. Many prominent people appreciated the taste of these cutlets, including Alexander Pushkin. He even wrote glowing reviews about them to his bibliographer.

Pozharsky cutlets acquired their modern look under Evdokim’s daughter Daria Pozharsky. Nicholas I himself tried Pozharsky cutlets. Furthermore, he liked them so much that he invited Daria Pozharsky to the capital to prepare them for the imperial family. Later, these cutlets became a traditional dish of Russian cuisine that is well-known in other countries.



Mince the meat and season it with salt and pepper. When mixing the minced meat, add cream.


Form cutlets and insert a rib bone into each.


Roll the cutlets in beaten eggs and then in breadcrumbs.


Deep-fry the cutlets, and then put them in the oven preheated to 360°F for 10 minutes.

According to the author’s idea, it is necessary to serve Russian cutlets with mushroom sauce. They are juicy and delicious, and they go well with any side. Share your feedback in the comments. Enjoy your meal!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

Meal Prep Soup Base
Meal Prep Soup Base

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