Pozharsky cutlets - the right and delicious recipe

Fire cutlets are not ordinary cutlets that you can serve at any dinner, and if necessary reheat, it is a restaurant-level dish that requires maximum attention, both during cooking and during the selection of ingredients. That's why we decided to devote a separate material to how to cook fire pies on the right and delicious recipe.

Pozharsky cutlets - a classic pre-revolutionary recipe

Cutlets of the family of Tver innkeepers of firefighters were a real sensation in their time, they received wide publicity, and after that, they secured a place in the list of classics of Russian cuisine. True, the complex technology of preparation, which requires from the cooking culinary skills, later led to the modification and simplification of the classic recipe, which was then lost among dozens of variations of breaded cutlets. We will try to revive the classic recipe for fire cutlets further.

Ingredients:

• chicken - 860 g;
• white bread - 340 g;
• fatty cream - 230 ml;
• Butter - 195 g;
• olive oil - 35 ml.

Preparation

To choose meat for cooking cutlets come up with the mind, as this is the basic component of the dish, completely determining its taste qualities. Ideally, buy a carcass of homemade chicken and separate from her fillets and hips. The resulting mixture of red and white meat, peeled from the skin and films, is ideal for making juicy cutlets.

Cut the oil (150 g) into small cubes and put in a freezer. Measure 140 grams of bread and send them after the oil. Leave the remaining bread with cream and leave to swell. Swell the bread crumb without squeezing it, pass it through the meat grinder along with the chicken. Stir the forcemeat, season and combine with slices of ice-cold oil. Mix the chicken forcemeat like a dough, working it with your fingers, and then throwing it into a bowl from a height. Leave the mixture in the refrigerator for 15-20 minutes. During this time, the fat from chicken in a mixture with butter will harden, the mass will become dense and perfectly fit for sculpting cutlets.

After a while, prepare the breaded breading. Sieve the frozen piece of bread on a medium-sized grater. Some prefer a recipe for cooking fire cutlets in crackers, for which bread crumb is diced 5x5 mm. Let's leave these details at your discretion, and we will proceed to molding and roasting cutlets. Wet hands in hot water, take a portion of minced meat, form a cutlet from it, roll in breadcrumbs and fry on a mixture of olive oil with creamy to browning, then put everything in a preheated to 180 degree oven for 7-10 minutes.