Pozharsky chicken cutlets (Pozharskie kotlety)

1. Cut the crust off the rolls, dice the insides and soak them in the milk; meanwhile put the butter meant for the mince (not the frying butter) in the freezer for 15 minutes so it's very cold.

2. Put the minced chicken in a bowl, add the squeezed-out bread, season with salt and pepper and work together thoroughly until the mixture is sticky and even.

3. Grate the cold butter into the meat on a coarse grater and mix quickly with cold hands – the butter should stay in small bits, which is what makes the cutlets juicy inside.

4. With wet hands, shape 8 oval patties about 2 cm thick and coat each one well in breadcrumbs; if you have time, chill them for 20 minutes so they firm up.

5. Heat the oil with the remaining butter in a frying pan and fry the patties over medium heat for 5-6 minutes per side until golden brown and cooked through.

6. Serve with mashed or boiled potatoes and pickled cucumbers or a fresh salad.

Tip: Legend has it that Pushkin loved them at an inn in Torzhok; the secret is cold butter – if the mixture gets too warm, put it back in the fridge for a few minutes before shaping.