Pozharsky cutlets

Category: Culinary recipes
Kitchen: Russian
Pozharsky cutlets

Ingredients

Chicken fillet (breast) without skin 670-700 g
Butter 40 g
Liquid cream 200 ml
White bread 100 g
Salt, freshly ground black pepper taste
Minced eggs - not included
For frying:
Egg 1 PC.
Vegetable oil + ghee
Flour (rusks)

Cooking method

  • Preparation according to the notes from the book "Table book of the Russian state", see the text below in the note.
  • Chop the meat together with butter. I chopped in a blender, but not to a puree state, but to small pieces. Chopped with a chunk of hard butter from the refrigerator.
  • ground pieces of white bread in a blender, until small crumbs. The bread was soft.
  • Combined minced meat with butter, cream, bread crumbs, salt, pepper in a bowl. Eggs are not put into the cutlet mass !!!
  • Mix the mass well, let it stand for 20 minutes, to swell the bread, and to see what consistency the mass will turn out to be. The cutlet mass should turn out to be soft, but hold on to your hand in a lump when forming cutlets.
  • Prepare flour on a plate for rolling cutlets. Cutlets can and should be rolled in breadcrumbs, but I do not like breadcrumbs, so I only use flour, the cutlets will be much softer and juicier.
  • Beat the egg for deboning cutlets.
  • Heat vegetable oil in half with melted oil until hot in a pan.
  • We take the minced cutlet with our hand, dip it in an egg, turn it over, now put the minced meat in flour and roll the cutlet bun in flour, shape an oblong cutlet in our hands, crush it a little, and put it in a hot frying pan.
  • Fry over low heat, so that the patties have a light crust and remain juicy inside. It turned out very tasty, only in moderation - the cutlets are soft and juicy!
  • I recommend serving cutlets to the table only hot, since the minced meat contains a relatively large amount of butter and is also fried in oil. Cold cutlets are also very tasty, but hot ones are tastier and juicier !!!
  • Pozharsky cutlets

Note

I was looking for a recipe for fire cutlets for a long time. In many recipes, it is proposed to make cutlets with minced pork and chicken, pass the meat through a meat grinder several times, with soaked bread in milk, with the addition of eggs, onions, and put a piece of butter inside the cutlets (like Kiev), and all these options the preparation of the fire cutlets did not suit me, because they did not quite correspond to the original recipe.

And then, finally, I came across the book "The Table Book of the Russian State", which is dedicated to the history of Russian culinary arts.

Here is a recipe for fire cutlets from this book, according to which I cooked cutlets, trying to keep the details of cooking as closely as possible:

Pozharsky cutlets

A rare cookbook that mentions Pozhansky cutlets does not include citing Pushkin's letter to S. A. Sobolevsky on November 9, 1826. We will not be an exception. Let's remember the delicious lines:

"Dine at your leisure

At Pozharsky's in Torzhok,

Taste fried cutlets (namely cutlets)

And go light ... "

Meanwhile, in modern descriptions, fire cutlets often resemble ordinary chicken ones. But the classic fire cutlets in their preparation require some concentration.

Separate the chicken meat from the bones and chop finely in a wooden trough. Add to the crushed mass the crumb of white bread soaked in cream, a hefty chunk of hard butter and put everything in a mortar. Add salt and black pepper and, if the mixture is not tender enough, add cream. Prepare broth from chicken bones, wings and legs.When cutting cutlets, you can insert a boiled chicken bone into each of them in a wide part. Dip in a beaten egg and breadcrumbs, fry over low heat to keep the crust light. Serve with a side dish of vegetables and pican or syuprem sauces. The cookbook of the Pushkin-Hannibal family also mentions sauces made of morels, crayfish, dried green peas, fried mushrooms, sorrel sauce, etc. Wine: Rhine, Go-Sauternes, Chateau.

Do not overdo it with butter and cream, otherwise the cutlets may fall apart when frying. But eggs are not put in the cutlet mass!



It turns out that cutlets made from minced meat, and even without onions and eggs, are also very tasty !!!

Bon Appetit!

Admin

Yesterday I repeated this recipe for cutlets, ate hot with a bang, today the leftovers were warmed up in the microwave and went very well for breakfast with a salad

A good option for cutlets, no eggs, no onions - and the cutlets keep their shape and are delicious!
Allegra
cool cutlets!

I always make cutlets without eggs - nothing falls apart, add onions and cabbage (chop on Berner - mask vegetables) and "fry" in water (so they are not fatty) - everything is whole, only the color is not "fried".
Admin

Allegra, this "fire cutlets", and they never add onions, eggs, or any other additives ...
And these cutlets are prepared only from minced meat (not ground!) And with cream and butter! and fried in oil

These are such cutlets
If you make a replacement for products and technologies, then these will be different cutlets
Admin
Quote: Lyulёk

Admin, thank you so much for the recipe for these cutlets.

The most delicious and insanely delicious!

Cook with pleasure, I hope you like it Pozharsky cutlets!

Thank you
Lyulek
I felt that these cutlets were very good!

I made a double portion at once
I have already frozen half of the raw cutlets. I want to see how they can stand the freeze. Will their taste change too much after a week in the freezer?
Admin

Lyulek, but this is very interesting!
I am looking forward to testing the frying of frozen fireball cutlets, I have not done that, and I hope your experience will be interesting
rinishek
Quote: Lyulёk

I have already frozen half of the raw cutlets. I want to see how they can stand the freeze. Will their taste change too much after a week in the freezer?

I will also wait for the report, because my son, from one scent, somehow recognizes frozen cutlets, dumplings, cabbage rolls. I'm already afraid to freeze - then they don't eat
Allegra
Quote: Admin

Allegra, this "fire cutlets", and they never add onions, eggs, or any other additives ...
And these cutlets are prepared only from minced meat (not ground!) And with cream and butter! and fried in oil

These are such cutlets
If you make a replacement for products and technologies, then these will be different cutlets

and I was talking about others

and "Pozharskie" - yes .... delicious and with butter
Lyulek
Quote: Admin

Lyulek, but this is very interesting!
I am looking forward to testing the frying of frozen fireball cutlets, I have not done that, and I hope your experience will be interesting

I am reporting!

Frozen cutlets lose their juiciness

I fried them without defrosting! Maybe this is where the mistake crept in, because I had to fry over low heat.

And the taste turned out to be different.

But all the same, these cutlets are delicious !!!
Admin

If there is an urgent need, I freeze the finished minced meat, and then it can be restored with a little cream.

And just do the most delicious cutlets, it's made from fresh minced meat!

I tried to freeze ready-made fried cutlets, but also not that! The meat is defrosting.
Hairpin
Admin, I am glad that you, as always, are on guard of the classics!

I'm about to make them! The emphasis on cream is especially interesting. In my book (66 years old), milk is indicated. But I will trust you, I will use cream!

It was I in the footsteps of Merlin who decided to raise the recipe from the depths!
Admin
Quote: Hairpin

Admin, I am glad that you, as always, are on guard of the classics!

I'm about to make them! The emphasis on cream is especially interesting. In my book (66 years old), milk is indicated. But I will trust you, I will use cream!

Kate, THANK YOU!!

Perhaps in 66, cow's milk was given natural, in which the spoon stood from naturalness and fat content - now only old-timers know about this And today milk does not even ferment from the abundance of antibiotics in it

Katya, I use heavy cream to increase the viscosity of the minced meat when forming cutlets, and the cream tastes creamier than milk.

Cook these cutlets, they are worth it!
* Anyuta *
Admin, Taaaaaaan .... well thank you for the super delicious chicken cutlets !!! Now I sit and chew them, and I myself say thank you a thousand times ...
So delicious chicken I have not eaten chicken cutlets yet !!!
Make cutlets the beginning last night. Made from whole chicken, because when I went for meat, there were no breasts available. From a whole chicken, I got 800 grams of meat. From this amount I did. When I played the chicken with butter, but found that there was no white bread at home. Well, until yesterday in the night I put the white bread to bake, while it was baked, so I fry the cutlets today (more precisely, they are still being fried now) ... I also rolled it in flour. I thought that one egg would not be enough. But enough, and even a couple of cutlets left ... Well, I'm delighted .. Honestly ... I'm like this now ... Thank you a thousand times !!!!
Admin

Anyuta, FOR HEALTH! It's so great when it's delicious and hungry
Now you will boast that you have fried real fire cutlets that the great Pushkin ate in Torzhok

I also like these cutlets, I love them for their tenderness.Today, I also have cutlets, though with beef and pork, I went to twist the minced meat, I also cut the meat in the evening and prepared it
Irgata
Pozharsky cutlets
Irgata
Quote: Admin
put everything in a mortar.
here, as I understood from the recipe, the way gluing meat pieces the same as for making ham, so no other products are required === true meat patties
Quote: Admin
And go light ...
here is the stomach and the miracle cutlets are not overloaded, Tanya, thanks for the recipe !!
Admin

Irinka, Thanks for the comment!

Well, yes - the principle of gluing is "sausage"! And as it turned out, the most optimal and convenient! And the calorie content is low, and chicken meat and wheat breading from white bread are quickly digested

* Anyuta *
Quote: Admin
It's so great when it's delicious and hungry

.. I already bought chickens for two portions last night. I didn’t have time to cook, because I’ve been in the bath for a long time ... but today I’ll cook them again ... just .. .. nobody ....
Scarecrow
But it seems to me. that it is precisely from the skimmed meat that are the most authentic. It is easier from fillet, of course, you do not need to wallow with stripping. But in the removed meat it is different: both red and white, which makes them tastier. In my opinion...
* Anyuta *
Quote: Scarecrow
But it seems to me. that it is precisely from the skimmed meat that are the most authentic.

I made it from meat taken from a whole chicken, but in fact it turned out that the main part just falls on the breasts .... Yesterday I bought a breast of 800 grams and about the same 2 huge legs ... Well, I'll see today what the weight will be ...
Admin

It is possible that cutlets from a mixture of white and red meat will be tastier, but in the original cutlets, "fillet" of meat (and these are breasts) is used, and therefore white chicken meat, therefore, "go light", since white meat is dietary, not high in calories
Scarecrow
I read this in the recipe - "to separate the chicken meat from the bones ..". No fillet was mentioned. For some reason, I always thought that there was mixed meat. That means she was wrong.
* Anyuta *
Well, in general, the second batch is ready ... I'm already lying in my bed with a beech, and the smell of cutlets is all over the house ... well, I left the kitchen on purpose ... otherwise it is fraught with staying there ...
Ta-a-a-a-n, and Tanya, as you think, will not kick me out of the house if I only feed them with your cutlets until November 28, or naturally eat them myself ...
Admin

So, they are also low in calories
If only on the film: "I'll cluck soon, omelet yesterday, omelet today, omelet tomorrow"
* Anyuta *
Quote: Admin
If only on the film: "I'll cluck soon, omelet yesterday, omelet today, omelet tomorrow"

FSyo .. homemade for the next week definitely have no options ... yesterday 2 packs of chicken basics were bought (we have these just parts from the breast, only already cut) ... like it or not, but you have to eat ...
Now I will try to pass the next batch through the largest meat grinder and see which of the 3 nozzles is more "to my taste" ...
eye
we also tried cutlets, the main property is light, if necessary, cook something dietary, but not steam, will help out, in a piggy bank.
We did not feel a special taste and extraordinary aromas, comparing with traditional cutlets, we make a choice in favor of the latter, we really missed the onion.
but we got the experience, and now the Pozharsk cutlets don't seem like something fabulous, Tatyana, thanks for the educational program!
Pozharsky cutlets
Admin

Tanyusha, to your health!
It is always interesting to try something new, in a new version and try on the taste for yourself - this is how my "love-dislike" menu will turn out, but I will know
Anchic
Admin, thanks for the recipe! Just awesome cutlets, tender, juicy! The only thing, I had to replace the cream with goat's milk - my son is allergic to cow's milk. But this, in my opinion, did not affect the taste - there is no specific smell, and the fat content of goat milk is also very high.
Admin

Anyuta, FOR HEALTH!
The main thing is that the cutlets turned out to be tasty, while the Son of health, and the cutlets will help with this
inka_kot
Oh, how delicious it looks! Pass me the cutlet, please!
Admin
Quote: inka_kot

Oh, how delicious it looks! Pass me the cutlet, please!

Yes, to your health - help yourself!
OlgaGera
Quote: inka_kot
Oh, how delicious it looks!
And how they smell !!! And how delicious !!! Mmmmmmmm
Admin-Tatiana, I cooked them. Great cutlets!
Thank you!!!
Tricia
Tatyana! Thanks a lot for the recipe and story!
Impressed by your story about these cutlets, I went for several days. It would seem, what is there, and the composition is immaculate, and all the ingredients are there, but something bothered me. Rather, it was the thought "but what about spices ?!" My husband is a lover of odorous (in the best sense) food: Indian, oriental dishes, where the smell knocks down - our everything. I warned him that the cutlets would be very delicate in taste and smell, that I was preparing myself and he did not have to choke on them, if anything ...
And the result is simply amazing cutlets based on the Pozharsky!
Why motivated? Because there was not a single gram of butter at home! I had to make the minced meat without it: I separated the fillet from 2 breasts, chopped finely, took a homemade baguette, cream, mixed everything until smooth (the threads appeared). I could not resist amateur performance: I took 10 dry shiitake mushrooms, soaked, cut into thin strips, added 1 tsp. nut sauce and 1 tbsp. l. ghee, some cilantro. I stuffed a couple of cutlets with this mixture, the rest were without filling. Fried until golden brown on both sides and then brought it under the lid for a couple of minutes. in a frying pan.
Well sooooo delicious !!! The husband ate, rolling his eyes and purring. And this is without spices, without which he cannot live. To say that I was surprised is to say nothing!
And the cutlets are really tasty: tender, juicy, surprisingly meaty - I don't know how to describe it otherwise, it must have been the smell of chicken meat, hitherto clogged with spices. The stuffed cutlets were dominated by the smell of shiitake mushrooms and ghee - I liked both those cutlets and these.
Photo report:
Pozharsky cutlets
Pozharsky cutlets

Pozharsky cutlets
Admin
Quote: Tricia
And the cutlets are really tasty: tender, juicy, surprisingly meaty - I don't know how to describe it otherwise, it probably was the smell of chicken meat, hitherto clogged with spices.

Nastya, to your health and your husband If your husband purred, it says a lot

Here, that's it, clogged with spices. Spices are also a "culinary drug", and they are addictive - and at some stage it seems that there are not enough of them, I want to add more and more, and all in a row "in a bunch" and still the taste does not suit

So, you need to be treated - the pure taste of Mozhaisk cutlets is just this option

I began to add only culinary salt to the minced meat, which contains only salt-sugar-pepper (and sugar is just an enhancer of the taste of the product) and dill - the minced meat turns out to be tasty, and emphasizes the taste of natural meat.

Try this option - I hope you and your husband will like it too

Pozharsky cutletsCooking salt (curing mixture)
(Admin)
Tricia
Tatyana, yes, I have breastfeeding ahead, and there are no spices at all ... so my baby and I will definitely "update" both the taste of food and habits. And now I am preparing my husband on the sly to the fact that he will also be on a diet of spices and some products with us. I select recipes with a minimum of spices, I do not impose food. So, thank God, he eats, praises. Here is this recipe in the piggy bank.
And I wrote down the recipe for salt, as it will be possible, I will definitely do it! Thank you!
Admin
Quote: Tricia
Yes, I have breastfeeding ahead, and there are no spices at all ...

Nastya, did I understand correctly? waiting for an addition? URAAAAAAAA!
Tricia
Aha! We wait
Here I make up all sorts of recipes, I translate my husband for adequate nutrition. Let him also feel how much a pound, so to speak.
Admin

Nastyusha, CONGRATULATIONS! And may everything work out well

So him, so Let him empathize, get used to the new living conditions "in a team"
Vinokurova
and in my family these cutlets are always called chicken, because I never wrap butter in them .. I always make them from a mixture of breasts and chicken legs - I agree with Nata
Quote: Scarecrow
But it seems to me. that it is precisely from the skimmed meat that are the most authentic. It is easier from fillet, of course, you do not need to wallow with stripping. But in the removed meat it is different: both red and white, which makes them tastier. In my opinion...
, scrolled on the largest grill of the meat grinder and always add salvaged onions .. always add a roll soaked in heavy cream ... and cut the crusts from the roll into a cube for breading and dry slightly ...
really delicious and tender cutlets are obtained)))
Admin
AlenkaI tried to stick to technology fire cutlets "from distant times" as they could be in the original.
I took the recipe from the book "Table Book of the Russian State"

Separate the chicken meat from the bones and finely chop in a wooden trough. Add to the chopped mass the crumb of white bread soaked in cream, a hefty piece of hard butter and put everything in a mortar... Add salt and black pepper and, if the mixture is not tender enough, add cream.

The meat is tender white, and chop it with a chop-knife - but not with a blender that "mashes" the meat fibers.
And without onions, even sauteed.

And the cutlets turn out to be very lush and tender in taste, a great way
Vinokurova
Admin, Tan, you are always a heroic hero ... personally, I am not capable of such feats ... and I always make a bunch of cutlets)))
but about the technology, I immediately read and understood ... and I also found the salted onion in some old records stolen from Daria Pozharskaya)))

Famous Pozharsky cutlets
became a legend already under A.S. Pushkin, who loved to visit Torzhok - to the tavern of Daria Pozharskaya, where they cooked the best Russian cutlets from minced chicken meat, soft, juicy and with a crispy crust. After the poet glorified this delicious dish in his works, recommended to his friends to stay at a hotel and dine in a tavern, Torzhok turned into one of the most popular places in Russia. Pushkin wrote to his friend Sobolevsky: "At your leisure, dine at Pozharsky's in Torzhok, taste fried cutlets and go light." However, many celebrities of that time stayed in the famous Pozharsky hotel - and everyone tasted the Pozharsky cutlets, the recipe of which was not known to anyone at that time. We were more lucky, we learned how to cook Pozharsky cutlets at home.
Pozharsky cutlets: the history of a colorful dish
Who invented the recipe for Pozharsky cutlets? There are different versions of the origin of this dish, but Prince Dmitry Pozharsky, who liberated Moscow from the Polish-Lithuanian troops, has absolutely nothing to do with it. Some historians claim that once Emperor Nicholas I stayed at the Pozharsky hotel.The pre-approved menu included veal cutlets, but, to the horror of the owners of the inn, veal was not available, and then Daria's father, at his own peril and risk, replaced the veal with chicken. The sovereign liked the tender chicken cutlets so much that he began to invite the Pozharskys to cook for the imperial court. According to another version, the secret of cutlets was told to Daria Pozharskaya by one poor Frenchman who had nothing to pay for the night and dinner. On this recipe, the Pozharsky family made a fortune, because the cutlets have become a real culinary attraction not only in Torzhok, but throughout Russia. The peculiarity of Pozharsk cutlets is that they are not prepared from minced chicken, but from finely chopped meat, without eggs and spices, rolling semi-finished products in a special breading and frying them in butter of the highest quality. It would seem that the dish is simple and it will not be difficult to prepare it, but first, get acquainted with the secrets and subtleties of cooking cutlets, which, undoubtedly, were known to Daria Pozharskaya.
Pozharsky cutlets: what meat they are made from
There is an assumption that in the original recipe for cutlets there was veal, but from the 18th-19th centuries they were prepared only from chicken. Experienced chefs who make Pozharsky cutlets in restaurants advise mixing meat of different fat content, using chicken breast and legs in equal proportions, because cutlets should not be dry. So, you will need about 800 g of meat - this is already without bones and skin. Whether to add skin to the minced meat is a matter of taste, but in classic recipes, the meat is ground without the skin. The minced meat should turn out to be very tender and juicy, it is no coincidence that the artist Mikhailo Zhdanov wrote in his travel diary: “Very tasty cutlets are prepared in the Pozharskaya Hotel; they are made from chicken and melt in the mouth: I advise everyone passing through Torzhok to eat them. A portion or two cutlets cost only a ruble. "
So, the minced meat turned out to be very tender, juicy and melting in the mouth, in accordance with the pre-revolutionary recipe for Pozharsky cutlets, the meat for them was not ground, but finely chopped.
Minced meat cooking secrets
In the minced chicken for Pozharsky cutlets, a crumb of fresh bread of good quality was necessarily added - dense, without voids and bubbles - in this case, you will need about 150 g of crumb of a white sliced ​​loaf. It was soaked in a glass of heavy cream of at least 30% fat. A bread crust weighing about 200 g was frozen in the freezer - it is needed a little later for making breading.
For minced meat, onions are needed, about half as much as meat, that is, about 400 g, although Daria Pozharskaya did not add it to cutlets. Chop the onion very finely - the pieces should be the size of rice grains. It must be fried in butter or olive oil until transparent, making sure that the onion does not brown in any way. Never add raw onions to minced chicken - the taste of the cutlets will deteriorate significantly.
Some cooks believe that meat should be chopped with a knife or chopped in a blender, not in a meat grinder, arguing that a meat grinder destroys the structure of meat fibers and flattens them, rather than chops them. In their opinion, such cutlets, although they turn out to be soft, do not melt in the mouth, as it should be done by a real Pozharsky. However, other culinary experts believe that the blender turns meat into mashed potatoes, and even under Daria Pozharskaya there was no such unit, therefore, if it is impossible to finely chop the meat with a knife, it is better to use a meat grinder. Grind the meat to the consistency of buckwheat porridge, and then you can mix it with cooled fried onions and moist bread crumb, which should not be wrung out. If the bread is dense and high-quality enough, it will absorb the right amount of milk and cream - nothing more and nothing less.
How to make minced meat juicy and tender
It is not enough just to mix the right ingredients, even if they are of very high quality.According to the classic recipe of Pozharsky cutlets with a photo, minced meat is kneaded very well, as the dough is kneaded, collecting it into a lump and turning it into a layer for a long time, because the longer the minced meat is kneaded, the juicier it will turn out. In the process of kneading, the minced meat must be salted and pepper to taste. Cooks also recommend wrapping the meat in plastic wrap and hitting the table with all of your might.
Minced meat is ready as soon as the mass becomes smooth, homogeneous and plastic and it will be easy to form cutlets from it. The main thing is not to overdo it in kneading, after all, this is meat, not dough, otherwise the minced meat will turn out to be liquid.
Cubes of finely chopped and pre-frozen butter are also added to the minced meat - it should be at least 150 g. After that, the minced meat does not need to knead, it is enough to stir slightly and immediately refrigerate for about half an hour. The butter should not melt, because it is the hard oil grains that give the minced meat the necessary viscosity and density.
We form and fry Pozharsky cutlets
While the minced meat is freezing in the refrigerator, you can do breading. The crust of bread frozen in the freezer is crushed on a coarse grater, since you should not get crumbs, but scales, but small crumbs will also work. Pour the breading into a plate, place a bowl of hot water on the table, and remove the minced meat from the refrigerator.
First you need to wet your hands, then scoop the minced meat, quickly mold a patty-shaped cutlet, flatten it slightly and roll in breading. If you did everything correctly, the cutlet will be wet and the bread flakes will stick to it without difficulty.
Ready cutlets are laid out on a dish, which it is advisable to put in the refrigerator. If the minced meat becomes too soft due to the melted butter, place it back in the cold. When the semi-finished products are ready, keep them for another 10 minutes in the refrigerator, this time is just enough to prepare for frying. The oven should be turned on at 180 ° C, and 3 tbsp is melted in a pan. l. ghee or 1 tbsp. l. regular butter mixed with 2 tbsp. l. olive oil. Cutlets are laid out in a pan, lightly fried on both sides until crusty, and then transferred to a baking sheet or placed in the oven directly in the pan. If you like more juicy cutlets, then bake them in a pan with the remaining oil. Pozharsky cutlets in the oven should spend from 7 to 15 minutes, it all depends on their size and minced meat consistency. This technology gives the cutlets a crust and preserves tender and juicy meat inside.
Serve ready-made cutlets right on the table, without letting them cool down, otherwise they will not taste good, because heating this dish since the time of Daria Pozharskaya was considered a terrible culinary crime. The fact is that fresh cutlets have a crispy crust, and the flesh is very tender, but as soon as the cutlets lie down, the crust becomes very soft and moist, and the core resembles rubber.
Five tips for making Pozharsky cutlets

1. A crust of bread or bread loaf can be replaced with salty crackers, which should be broken into small pieces.
2. If you do not have an oven, it does not matter - Pozharskie cutlets after roasting can be darkened under a lid over low heat or brought to readiness in a microwave oven, airfryer or slow cooker.
3. Pozharskie cutlets with filling - with cheese, bacon, ham or vegetables - are unusually tasty.
4. Pozharskie cutlets can also be made from veal or beef, but for juiciness, add a piece of ground bacon to the minced meat.
5. If you need to cook Pozharsky cutlets in advance, then place them after frying in an airtight package and place in the freezer. Before serving, you just need to put them on a baking sheet or in a mold without defrosting and bake for 30 minutes.
Pozharskie cutlets with cheese
Sometimes you can deviate from tradition by making cutlets with an appetizing cheese filling.Soak 200 g of white bread without the crust in half a glass of warm high-fat milk, grind 0.5 kg of chicken meat, and then mix the chicken with the soaked bread and 2 minced garlic cloves.
Knead the minced meat well according to all the rules, cut 150 g of cheese into slices, prepare half a glass of chopped crackers. Form a tortilla, place a slice of cheese in the middle, mold a patty with cheese filling.
Fry the cutlets in a frying pan in butter until golden brown, then place them on a baking sheet and simmer for 15 minutes in the oven at 180 ° C. Serve hot with potatoes or fresh salad and taste while the cheese is still melted!
Pozharskie cutlets with veal and pieces of bacon
Considering that before the Pozharskys, similar cutlets were made from veal, the recipe can be considered a classic one.
Soak 150 g of bread in the cream, dice 100 g of lard and freeze in the refrigerator. Grind 400 g of chicken and 450 g of veal in a meat grinder, mix the minced meat with lard and bread, add your favorite seasonings. Knead the minced meat well until smooth, grate the dried loaf on a coarse grater or grind it with a mortar - you should get small croutons.
Blind the cutlets, roll in bread crumbs and fry in butter, then hold in the oven until the cutlets reach. In this recipe, fat is added to the minced meat instead of butter, so the Pozharsky cutlets are even more tender and juicy.
Pozharskie cutlets were often served with various sauces, and in the Pozharskys' tavern they especially loved mushroom sauce, which was prepared like bechamel, but with the addition of fried champignons. It is interesting that the sauce was necessarily chopped to a puree state, and together with the cutlets it turned out to be unusually tasty. Agree that cooking Pozharsky cutlets is not so difficult, this dish requires a thoughtful approach and patience, and everything else will come with experience!

Admin

Lena, any method is good, and it has a place to be.

But when it comes to such "masterpieces" of cooking, our forgotten past, when we are trying to find a way close to the original ... I am a pedant and I prefer to go from the original source, and to understand why the Pozhansk cutlets were cooked in this way, how they could defeat Pushkin and other eaters of our time, that they passed on "passwords, attendances" of this institution and advised these cutlets to eat

And all the subsequent tips ... about the cracker and other substitutions ... not a word is mentioned in the original, it means it's a modern gag.It's like an Olivier salad, into which so many gags have been wound ... and is now called Stolichny or Moscow
Vinokurova
Tanya, yes, I agree with you ... that's why I wrote:
Quote: Vinokurova
in my family, these cutlets are always called chicken
or do you have something against my post ?. sorry, I can delete
Admin
Quote: Vinokurova
do you have something against my post ?. sorry, I can delete

Yes, God forbid! What a deletion can be!
We talked, shared their opinions - a very useful conversation, spoke well
You mean chicken - I'm talking about Pozharsky
Quiet
Pozharsky cutlets
- Daughter, will you eat half a cutlet? Or kiss?
- Mom, I'm two.
- With potatoes / cauliflower / pasta / cucumber? ..
- Mom, thank you, I only have TWO TURTLES!
This is the kind of conversation I had with my poor daughter

Tanya, thank you very much for the recipe!
Just recently it turned out that my daughter does not like onions in cutlets.
Therefore, the Pozharskys are what you need. They turned out to be very tasty))
I did it only from the breast, I decided to do without a meat grinder. I froze a little and cut it with a knife. It turned out unexpectedly easy. The oil was from the freezer, rubbed on a grater. In general, it is easy and fast.

If possible, I will share how I store them.
Of course, the most delicious cutlets are from a frying pan.
Therefore, I cut up all the cutlets as much from the available minced meat, then into an egg, into flour, but I fry exactly as much as they eat.
The rest, already fully prepared for frying, go into the freezer.
And then, if you need it for dinner, for example, in the morning I put them in a frying pan with butter and put them in the refrigerator. By the time I came home from work, they had just thawed out, and you can fry fresh ones again. And if you fry frozen immediately, they will dry out.
This is for any cutlets.

Thank you, Tanya!

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