Classic fire cutlet recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pozharsky cutlets were first made in the 19th century. Since then, they have gained immense popularity all over the world. The dish is prepared from chicken fillet, which should be very finely chopped. The composition also includes butter, aromatic spices and breadcrumbs. The recipe has a low difficulty level, so it can be easily prepared at home.

History of origin of the dish

There are many legends about the origin of Pozharsky cutlets. The most popular is the story associated with the owner of a tavern near Torzhok, Daria Pozharskaya. When the emperor stopped at her establishment, he asked to cook cutlets from veal meat, but since there was no veal in the kitchen, the cutlets were made from chicken. When serving, the finished dish was decorated with a calf bone.

The emperor was very pleased with the cutlets, and when he found out about the substitution of the ingredient, he did not get angry. The tsar liked fire cutlets so much that he gave the order to include them incourt menu. Since then, not only noble people, but also ordinary people have been treated to this dish. The cutlets were inexpensive, but very fragrant and tasty. They can rightfully be considered a masterpiece of Russian cuisine.

Cutlet Recipe Basics

First you need to prepare all the ingredients for cooking. It is necessary to chop the chicken meat from the breast and thigh very finely. It is important that minced meat cannot be used for this recipe. Chop with very sharp hatchets or a knife until a homogeneous soft consistency is obtained. You also need 20% cream, croutons for sprinkling, onion, oil and s alt and pepper. Pozharsky differ from classic cutlets by the absence of an egg when mixing minced meat and its formation. Be sure to remove the skin from the fillet and thighs. Butter should not be replaced with margarine. Bread should have a dense texture with fine pores. Also, s alted crackers, previously crushed into small crumbs, are suitable for breading.

Start cooking by chopping chicken meat with a blender or sharp knives. It is allowed to use a meat grinder with a lack of time. Then chop the onion and fry until transparent and light golden, mix with bread slices soaked in cream. Freeze the butter and add to the minced meat, rubbing it on a grater into chips. For breading, use crackers or bread crumbs. Fry Pozharsky cutlets in vegetable and butter until appetizing crust. After the crust has formed, send to the oven until cooked.

Classic fire cutlet recipe

Everything is obligatory in the classicmust be observed: all proportions and grams. For 800 g of chicken meat, add 1 cup of 20% cream and about 400 g of onions. For breading, white bread is used, which, when fried, gives an appetizing crust. If there is no cream, then they can be replaced with milk.

Ingredients for cutlets:

• 400g chicken breast fillet;
• 400g chicken thighs;
• 150g white bread crusts;
• 100g crumb;
• 0/5 sticks of butter;
• 1 tbsp a spoonful of olive oil.

How to cook

1. Butter divided into 2 parts. For frying and for adding to minced meat.
2. Chop the onion and fry until translucent in a pan.
3. Chop the chicken meat. Mix with onions. Add white bread soaked in milk or cream. Knead the minced meat with the addition of oil.
4. Stir the mass thoroughly so that the butter chips do not melt. Remove the container with minced meat in the refrigerator for half an hour or an hour.
5. Bread crusts must be grated on a coarse grater. From minced meat, form neat cutlets the size of a medium-sized potato.
6. For frying mix olive oil and butter. Cook breaded blanks over medium heat until golden brown.
7. After the formation of a crust, move fire cutlets into the oven for 10-15 minutes at 180-200 degrees.