Pozharsky cutlets: recipe. Video
Pozharsky cutlets have been known in Russia since the XNUMXth century. There are several versions of their appearance. According to one of them, the cook of Prince Pozharsky surprised the suddenly arrived Moscow prince with this dish. According to another, it appeared in one of the taverns in Torzhok, where the owner’s wife Daria Pozharskaya either came up with this recipe herself, or learned it from a visiting Frenchman. In any case, the Pozhansk cutlets quickly fell in love with the nobility and even began to be present in the royal menu.
Pozharsky cutlets: video how to cook cutlets
To make fire cutlets, you will need:
– fresh chicken meat without bones, films and skin – 800 g; – onions – 400 g; – crumb of fresh white bread – 100-150 g for minced meat and 200 g for breading; – cream with a fat content of 30% – 200 ml; – butter – 150 g for minced meat and 50 g for frying; – salt, black pepper to taste.
One of the secrets that distinguish Pozhansk cutlets from ordinary chicken cutlets is the fat content of the minced meat. To prepare it, you need to take in half fillet of breast and meat from the legs
The recipe for fire cutlets is quite complicated, and before you start cooking the minced meat itself, you need to do the preparatory work. Wrap the white bread crumb, intended for frying cutlets, in paper and put it in the freezer for an hour and a half. Break the rest of the bread into large pieces and soak in the cream. Cut 150 g of butter into cubes with a side of 0,5-1 cm and put in the freezer.
Peel the onion. Grind it and fry in butter, stirring constantly, until it softens and becomes transparent. In this case, color changes should not be allowed. When the onions are cooked, place them in a bowl to cool.
Grind the chicken meat with a food processor. When the minced meat resembles buckwheat porridge in consistency, add soaked bread and onions to it without squeezing and turn on the chopper again for a short time to mix the ingredients.
It is undesirable to use a meat grinder for this recipe, as it crushes the meat, destroying its structure. If, besides the meat grinder, there are no options, use the smallest grate, passing the minced meat through it twice
Transfer the resulting mass to a bowl and knead like a dough until it becomes smooth and plastic. Then remove the frozen butter cubes, quickly mix them with the minced meat, put them in a bowl and, covered with a lid, refrigerate for about half an hour.
First of all, prepare the breading. To do this, remove the bread from the freezer (it should become tough and lose excess moisture) and grate on a coarse grater. Take a deep container and fill it with hot water just enough to hold your hands in it. Then you can get the minced meat out of the refrigerator and start forming cutlets.
Dip your hands in the water, then take a small portion of minced meat and mold an oblong cutlet, and then roll in breadcrumbs and place on a plate. Do the same with the rest of the minced meat. Thanks to the hot water, moisture will appear on the surface during the molding of the meat, and the crackers will stick without using an egg. At the end, send the dish with cutlets to the refrigerator for 10-15 minutes.
During manipulations, the minced meat must remain cold. Therefore, if necessary, take a break and put it in the refrigerator.
Quickly fry the patties in a skillet in oil on both sides until crisp, then place them on a baking sheet and cook in an oven preheated to 180 goadus for about 10-12 minutes.
Pozharskie cutlets must be eaten hot immediately after cooking, since when reheated they turn into ordinary cutlets.