I’m Russian and I’m trying to learn this recipe from French Academy 😍

@marinavor

2 жыл бұрын

Same:))

@kevincarlson4562

2 жыл бұрын

I use a Russian woman's recipe,with chicken breast,but add dill and a little nutmeg."Stuffed" with Havarti cheese and coated in panko(Japanese breadcrumbs) they're amazing.This is inauthentic too,but a few drops lemon juice squeezed on top(like Weinerschnitzel) makes it obscenely good.

@ErmakBrovar

2 жыл бұрын

Ваша мать или бабка не делали пожарских котлет?

@fimblch

2 жыл бұрын

Find Ilya Lazerson's (Илья Лазерсон) video :)

OMG I made these tonight with Haddock and Rainbow trout (separately) and they were outstanding. My husband actually asked me to not forget this recipe lol. I did add lightly caramelized onion to the mix.

Can’t wait to try this recipe! Thank you.

Just loved it

Loving this, Stephane! 💕 I really want to test this with different herbs, spices, and Sauce Soubise! Mercí mille fois!

These were delicious!! Merci beaucoup Stéphane!

The directions this base can go is impressive. Thank you

I love the history of food. Im also going to try it out. Merci Chef.

Great recipe, my kids will love it . Merci.

Thanks Stéphane, I was having trouble with cooking my schnitzels, and immediately come to your channel for guidance. Thanks for your videos…🍲

Love the Opinel.

Umm…delicious! Clear and simple explanation …I subscribe! Thank you very much

Just done replacing chicken with pistachios & chestnut mushrooms ( seasoned along with garlic salt) ….amazing results! 😊👍❤️

(Yet) another Stephane recipe to add to my list - I always love the dishes with some interesting history behind them and particular like how you used the pictures in this video.

I made it and added garlic powder and. Onion it was delicious!

Btw, it's totally ok to use whole chicken (without sinew, ofc) If I remember correctly, some 19th-century Russian cookbooks call for meat from whole chicken

The Escoffier version this Russian inspired classic recipe. You can use chicken or veal meat and even fish. and you can make these small, large and f any shape. this is one tiny example of what can be done. and the only things I would say is try it first 😋

Very interesting recipe. I like the idea of soubise as a dipping sauce.

Nice art

Crunchy!

Fun Idea: make a "leaf" of compound butter - lemon, garlic, or tarragon or some such - and mould the chicken around that, then bread and fry... THAT would fun to bite into!

I thought it would be deep fried😂 looks delish imma try it

I made these thirty years ago from the Craig Claiborne International Cookbook. Oh it was so delicious!

Just coming across this video. When I make Veal Pojarski, based on Pierre Franey’s recipe, I make patties and serve them with a morel (or mushroom) cream sauce. Franey’s recipe mixes cream with the meat, so it’s a pretty rich (and delicious) dish.

Hi Stefan, thanks for another an easy-to-prepare dish. How about challenging us (your audience) a little bit more with a tasty, typical French dish which is appropriate for the upcoming holiday dinners?

@FrenchCookingAcademy

2 жыл бұрын

we don’t have real typical christmas recipe but i have something in mind 😉

Danke!

@stephantrzonnek1720

2 жыл бұрын

it's not only that your recipes work out great, I also love the historical background that you provide. Even more enjoyable is, when you finally get a taste of your dish. Sometimes it's like I can taste from the video :-) Thanks a lot. Greetings from Berlin

Looks easy. I might add some herbs to the meat mixture and see how that turns out.

A man after my own heart! I LOVE chicken tenders LOL! I’m such a kid about them. I like to dip mine in a spicy honey sometimes. Yummy!

I love how easy these look. Definitely gonna try some this week. Does it matter what kind of bread you use for the mixture?

@monastyrskiiden

2 жыл бұрын

It's better to use white soft bread

Thank you for another great video. I always appreciate your instructions with explanations. A few years ago you responded about a question I had as to a ham hock terrine. I love those brined, green peppercorns. What other dishes are they good as a component?

A lemon piccata sauce would be lovely with this.

You're amazing & great

I'm going to try this with pork. What the heck. Here in Yucatan, Mexico, it's very difficult to get tender meat or poultry. This seems like an excellent technique to overcome that problem. Thank you, Stephane!

I think those look superior to what you get in a fast food outlet. Cheers, Stephane!

@lordjaashin

2 жыл бұрын

it will be superior in price too lol

@dwaynewladyka577

2 жыл бұрын

@@lordjaashin Not true at all. You also know what's going inside them.

@lordjaashin

2 жыл бұрын

@@dwaynewladyka577 how is it true?

@dwaynewladyka577

2 жыл бұрын

@@lordjaashin Look at the price of fast food chicken nuggets, for starters.

Good one Stephan. Sauce Robert perhaps?

A savoury raspberry sauce and a few slices of Brie.

😋

Hahaha this was not helpful to watch when your hungry at 5am Now I am digging through freezer looking for chicken thighs to mince Thank you for the video

@lordjaashin

2 жыл бұрын

trump 2024 inshallah brother

In Finland this is "kotletti", it was very popular and cheap in the 60's and 70's, best not to try find out what "meat" was used in it.

@RVNT9OE

2 жыл бұрын

Im curious now. What "meat" did they use? All I see is veal and pork fat.

@toomaskotkas4467

2 жыл бұрын

@@RVNT9OE Cheap "luncheon meet" a.k.a. Spam. Finland was paying off its debt to USSR in form of repatriations for the occupation and the war crimes they committed during the war on the occupied Soviet territory, so they lived very modest style of life at that time.

@monastyrskiiden

2 жыл бұрын

It's actually called kotletti all over post-soviet territories

Look great will try these ….Some utube chefs put msg in recipes I am sceptical but is it ok to use/ does it enhance the flavour ?

@kevincarlson4562

2 жыл бұрын

You only need a couple grains/crystals,not even a pinch.Any more than that and food tastes"weird" and can cause migraine-like headaches.

Good video. My (Ukrainian) grandmother used to make these when I was a kid but I had no idea what they were called. I just thought they were delicious chicken nuggets....although I'm pretty sure she used veal.

I love this. Just have a question. Is this not similar to chicken croquettes . Also a favorite of mine but quite dated to the 60’s. 👍

@FrenchCookingAcademy

2 жыл бұрын

Not exactly the chicken croquette involved the used of mushroom, some veloute and egg yolks as a binding agent

Please, Could you please point out the source where you got this story about the French traveler? I live in Russia and am interested in the history of cuisine. And in our country it is believed that the innkeeper himself, Evdokim Pozharsky, was the inventor of the Pozhansky cutlet. As my source, I can cite a link to the culinary historian Pavel Syutkin, but I do not know if this is allowed in your comments.

Salut! Recently I saw a apparently very popular French dish from which I have never heard before. It's called a "steak haché" and from what I saw it is just ground beef fried at medium doneness? It sounds not very french to me because of its unusual simplicity and lack of spices... Maybe you could thematize this dish in a future video?

I don’t have a good process but sure they didn’t have that back in the day either so I think I might just go to town on the chicken. Think that’s fine?

What would be the difference if you use the broiled chicken instead of raw?

@TheOldJeffrey

2 жыл бұрын

raw chicken, if properly mashed, releases protein that capture water if already broiled, it probably would be much more difficult to achieve that homogeneous succulent texture

@adrianeb5381

2 жыл бұрын

I imagine cooked chicken woundn't bind as well with the bread mixture and butter and the cutlet might fall appart. Just a guess though.

Is this a re-upload? I feel like I watched this a couple of months ago, not two weeks

Wow! What's next, the "Olivier Salad" a.k.a. the "Russian Salad"??? lol

Seems similar to fricandeaux or frikadellen.

I'd experiment by sneak a sliver of cheese into the center of each and let it melt while cooking.

@lifuranph.d.9440

2 жыл бұрын

Mini Chicken Kiev?

@KimberlyGreen

2 жыл бұрын

@@lifuranph.d.9440 Exactly my line of thinking!

Origin of Veal Schnitzel also?

@FrenchCookingAcademy

2 жыл бұрын

no the schnitzel is just a breaded flattened veal steak 👍

So according to legend the French are ultimately to blame, er, take credit for chicken nuggets. You probably should have kept that to yourself... ;-)

@lifuranph.d.9440

2 жыл бұрын

HaHa!

*Stéphane, Once I made some fish quenelles with no bread as a filler, just white fish, cream, and Pernod. They were so good. Please make some quenelles sometime!* 🇺🇸🗽

@KimberlyGreen

2 жыл бұрын

Already done, about 3 months ago. Check the list of his videos for one titled "Easiest way to make bistrot style fish quenelles with a sauce to die for"

@alanvonau278

2 жыл бұрын

@@KimberlyGreen Thank you!

Add a little pickle juice ... might taste a little like Chick-Fil-A

I ate my McNuggets with honey mustard ! (In the 80s)

@lovemyalaskaful

2 жыл бұрын

Rad!

You must have become an American, with the amount of salt you use. 😂. Thanks for your videos!

With all respect, but why would you ruin such a nice chunk of chicken to make a ... nugget, no matter what fancy name it bears??

@MrAcuta73

2 жыл бұрын

It's a dry bland piece of chicken breast....not Wagyu or Black Pork. Anything you can do to it to give it some flavor and generally make it more appealing is great! Don't get me wrong, I like chicken. Have a friend that raises free-range super well fed birds that I buy from him. It's still just chicken.

We really don’t care about Russia any more…. How about some Ukrainian dishes??

Seems a bit disgusting