Pozharskiye chops


2 pieces of chicken fillet
 2 raw eggs
 2 tbsp. milk
 3 tbsp. finely ground dreid bread-crumbs
 4 oz (100 gm) butter
 salt and pepper to taste


Take the two pieces of chicken fillet with a bone, pound them slightly, salt, pepper and soak in the raw eggs beaten with milk, rall in the dried bread-crumbs and brown on both sides for about 15 minutes until done. Serve with the rice or vegetables.


Classical Pozharskiye chops are made of minced chicken meat. Chops are formed in shape of ovals and further are cooked are indicated above. It is not recommended to add pepper.