Composition / ingredients
Step-by-step cooking
Step 1:
How to fry classic Pozharsky cutlets? Prepare all the products listed in the recipe. If you have a frozen chicken breast, then take it out of the freezer in advance and leave it at room temperature to defrost. Send the butter to the freezer for a few minutes, it should be slightly frozen.
Step 2:
Cut several slices of loaf into very small cubes with a sharp knife. Put the bread slices in one layer so that they dry out while you cook the minced meat.
Step 3:
Pour the cream into a deep plate and soak the rest of the loaf in them, use only the crumb, and cut the remaining crusts for breading cutlets.
Step 4:
Peel the onion, rinse and grind in a blender to a puree state (you can use a meat grinder). Put the onion in a deep container.
Step 5:
Pass the chicken fillet through a meat grinder using a fine sieve, or chop it in a blender.
Step 6:
Send the chopped breast to the onion. Add a loaf soaked in cream to the bowl. Remove the butter from the freezer and grate it on a fine grater. Add salt and pepper to taste.
Step 7:
Knead the minced meat well until smooth. Cover the bowl with cling film and send it to the refrigerator for an hour so that the minced meat is infused and becomes denser.
Step 8:
How is the cutlet mass cut up for the Firemen's cutlets? Moisten your hands in cold water and form small patties. The minced meat is very soft, so proceed carefully. Roll each cutlet in the dried pieces of the loaf, slightly pressing the bread into the chicken meat.
Step 9:
Leave the cutlets on the kitchen table for 5-10 minutes to lie down.
Step 10:
Heat vegetable oil in a frying pan with a thick bottom. Fry the cutlets over medium heat until golden brown on the breadcrumbs.
Step 11:
Gently turn over and leave again for a couple of minutes. Dip the cutlets with paper napkins to get rid of excess fat.
Step 12:
Place the cutlets on a baking tray. Send it to the preheated oven for literally 15-20 minutes and bring it to full readiness. The oven temperature should be about 180 degrees, the top-bottom mode.
Step 13:
Serve the fireman's cutlets until they are cold!
According to one of the theories Pozharsky cutlets appeared under Alexander the Great.
Once the Russian tsar stopped near Torzhok, went into a tavern, the owner of which was a man by the name of Pozharsky. I ordered myself a veal cutlet. But there was no veal, the innkeeper was upset and decided to cheat by cooking chicken cutlets.
It was not so easy to pass off a chicken for veal. Then the innkeeper decided to roll the cutlets in white breadcrumbs to mask the taste.
Alexander liked the cutlets and the tsar generously rewarded the innkeeper.
The fame of the new dish spread very quickly throughout Russia. Everyone who could afford to stay in Torzhok and be sure to try the famous pozharsky cutlets.
Serve cutlets with fresh vegetables and favorite sauces.
Bon appetit!
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Loaf - 273 kcal/100g
