Everyone knows about the benefits of chicken meat. It is low in calories and is easily absorbed by the body. Chicken dishes are recommended for dietary and baby food. Chickens are fried, boiled, baked in the oven, in portions and whole. Or you can make cutlets from minced chicken, the recipe of which dates back to the 19th century and, according to one of the legends, is associated with the name of Daria Pozharskaya, an innkeeper from Torzhok. Chicken and bread cutlets are called Pozharsky.
It is necessary
-
- 400 g chicken (pulp);
- 100 g of stale white bread;
- 0.5 cups milk or cream;
- 10-20 g of internal chicken fat;
- 30 g butter;
- 100 g of stale white bread for breading;
- 40 g ghee;
- salt.
Instructions
Step 1
To prepare fire cutlets, it is necessary to remove the skin from the chicken carcass and separate the flesh from the bones. To do this, wash the thawed or chilled chicken well and pat dry with a towel or napkin. Make an incision in the neck and breast and very gently, starting from the neck to the wings, separate the skin from the meat. Cut the tendons from the inside and continue to remove the skin along with the wings and then pull along the carcass down to the legs. At the joints, make incisions along the cartilage and remove the skin to the end. Then separate the pulp from the bones.
Step 2
Cut the inner fat into pieces and pass it together with the chicken meat through a meat grinder with a fine grid. Soak stale white bread in milk or cream for ten minutes and add to the resulting minced meat. Mix everything well and pass it through a meat grinder again. Season with salt, add softened butter, stir and beat the minced meat thoroughly.
Step 3
The main secret of fire cutlets is breading. For her, cut stale white bread into small cubes (about 0.5 centimeters) and dry them in a pan or oven. Can be fried in a little ghee. Then form cutlets from the minced meat (this should be done with wet hands) and roll well in prepared bread cubes. Heat the ghee in a skillet and fry the patties on both sides for four to five minutes, until a lightly browned crust forms. Then put the frying pan with cutlets in the oven for about five minutes or make the heat low, cover the frying pan with a lid and leave the cutlets for a while on the stove.
Step 4
Before serving, put the prepared fire cutlets on a dish and pour over with melted butter. Vegetables are well suited for garnish: green peas, beans, cauliflower, pre-cooked and seasoned with oil, as well as fried potatoes.
