How Do You Spell POZHARSKY CUTLET?

Pronunciation: [pəʒˈɑːski kˈʌtlət] (IPA)

Pozharsky cutlet is a traditional Russian dish, consisting of a ground chicken or veal patty, seasoned with spices and bread crumbs, and fried in butter. The name of this dish may be confusing to some, as it is spelled differently in different sources. The correct spelling is "pəˈʒarskʲɪ kʊtlet" (puh-zhar-skee koot-let), pronounced with stress on the second syllable of both words. The word "Pozharsky" comes from the name of a Russian noble family, and "cutlet" is an Anglicization of the French word "côtelette" (koh-tuh-let).

Meaning and Definition
Etymology
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POZHARSKY CUTLET Meaning and Definition

  1. Pozharsky cutlet is a traditional Russian dish consisting of finely ground minced meat shaped into a flat oval or round patty, coated in breadcrumbs and pan-fried until golden brown. It is typically made using a mixture of ground veal or chicken blended with butter, eggs, breadcrumbs, and various seasonings.

    The name "Pozharsky cutlet" is derived from its origin, which is believed to be from the Russian city of Ryazan, specifically associated with the Pozharsky noble family. The dish gained popularity in the early 19th century and has become a staple of Russian cuisine.

    The preparation of Pozharsky cutlet involves meticulous attention to detail. The minced meat mixture is carefully formed into uniform patties and then coated with breadcrumbs, ensuring a crispy and golden exterior while preserving the juiciness of the meat inside. The cutlets are then shallow-fried in a skillet, providing a delectable combination of tenderness and crunchiness.

    Pozharsky cutlets are often served as a main course alongside mashed potatoes, rice, or a side salad. They are highly regarded for their juicy, flavorful meat and crispy coating. This dish remains popular in Russian cuisine due to its rich history, traditional preparation methods, and satisfying taste.

Etymology of POZHARSKY CUTLET

The word "Pozharsky cutlet" derives from its historical association with the Russian noble family of the same name. The Pozharsky family were prominent landowners in the 16th and 17th centuries. The dish is named after Dmitry Pozharsky, a Russian military commander who played a significant role in the Polish-Muscovite War in the early 17th century.

During the Time of Troubles, when Russia faced political and social chaos, Dmitry Pozharsky and his ally, Kuzma Minin, raised a volunteer army to fight against the Polish occupation. They successfully liberated Moscow from Polish control in 1612. Pozharsky later became a national hero.

Legend has it that to celebrate their victory, Dmitry Pozharsky hosted a feast where a chef named Shadrin presented him with the dish now known as Pozharsky cutlet.