Cutlets are one of the most favorite dishes in almost every Russian family. Each housewife has her own secrets when preparing this dish, and there are a lot of recipes for cutlets. They can be prepared from both minced meat and vegetable. Pozharskie cutlets are made from chicken meat. Where this name came from is not exactly known. Some believe that their name is associated with Prince Pozharsky, others suggest that the cutlets are named after the wife of the inn owner Daria Evdokimovna Pozharskaya. How to cook such cutlets?
It is necessary
-
- 400 - 500 g of chicken fillet or breasts;
- 10% cream;
- a piece of white bread or loaf;
- salt
- pepper;
- egg;
- bread crumbs (flour);
- vegetable oil for frying.
Instructions
Step 1
Pass the chicken (breast or fillet) through a meat grinder. To make the cutlets tender and juicy, pour the loaf with 10% cream for 10 - 15 minutes, then squeeze and add to the minced meat. Beat the egg into the mixture, add salt, pepper and other seasonings. Mix all ingredients well. Add a spoonful of cold water occasionally while stirring. Knead the minced meat until it begins to peel off the side of the bowl and from your hands.
Step 2
Separate small pieces from the main mass of minced meat. Shape each piece into a tortilla, in the middle of which put a little butter. Then wrap the butter in this tortilla. Give the cutlet an oblong, elongated shape. Dip in egg white and roll in breadcrumbs or flour.
Step 3
Place the patties in a well-heated skillet. This is necessary so that the cutlet immediately turns brown, and a crust forms, which will prevent the vegetable oil from flowing out. Fry the patties on both sides until tender. To get rid of excess fat, you can put fire cutlets on paper towels, which will absorb all the excess.
Step 4
Ready cutlets for beauty can be sprinkled with chopped herbs. For a side dish, you can serve boiled potatoes, mashed potatoes, rice, stewed vegetables, etc.
