Pozharsky cutlets appeared in Russia during the time of tsarism. Traditionally, they were prepared from poultry or veal and fried in breadcrumbs. Modern cooking methods are not much different from the original ones. For example, you can make such cutlets from a budget chicken fillet. And the rest of the ingredients will need the simplest ones.
It is necessary
- - chicken fillet - 0.8 kg;
- - medium-sized onions - 3 pcs.;
- - any bread (rye flour or loaf) - 6 pieces;
- - classic cream with fat content from 20% - 200 ml;
- - butter - 1 package (180-200 g);
- - bread crumbs - 5 tbsp. l. with a slide;
- - ground black pepper;
- - salt;
- - sunflower oil for frying;
- - frying pan, baking dish.
Instructions
Step 1
Cut 3/4 of butter (130-150 g) into small cubes, place on a flat plate at a distance from each other and put in the freezer.
Step 2
Peel the onions and chop into small pieces. After that, take a frying pan, heat it well and melt half of the remaining butter slice (15 g), add a little sunflower oil and fry the onion until it becomes transparent. Then remove the skillet from the stove and set it aside to cool the onion.
Step 3
Rinse the chicken fillet under running water, dry it and pass it through a meat grinder.
Step 4
Pour the cream into a separate cup. Cut off all the crusts from slices of bread and set them aside, and soak the crumb in the cream for 1 minute. Then swap the pieces of bread so that they are all soaked evenly.
Step 5
When all the ingredients are prepared, put the minced chicken, sautéed onion and bread crumb into a large bowl (you don't need to squeeze it out of the cream). Add black pepper and salt and mix well.
Step 6
Now remove the plate of butter from the freezer and mix the pieces with the minced meat. This must be done quickly so that the butter does not have time to melt. After that, cover the bowl with the minced meat with a lid and put it in the refrigerator.
Step 7
When 1 hour has passed, turn on the oven and set the temperature to 180 degrees. Also, take a frying pan and place it on the stove. Form the minced meat into oval cutlets. Pour the breadcrumbs into a small bowl and roll the blanks in them. Pour the sunflower oil and the remaining butter into a preheated skillet. Lay the cutlets and fry them on both sides until golden brown (2-3 minutes on each side).
Step 8
Then transfer the cutlets from the pan to a baking dish and place in the oven for 15 minutes to rise. Ready-made fire cutlets are best served hot along with a side dish of potatoes, pasta or buckwheat, sprinkled with chopped green onions.
