Cutlet "Pozharsky": a classic recipe. The secret of cooking delicious cutlets

Today we present to your attention chicken cutlets "Pozharsky" - a real royal dish that is served in restaurants. The classic recipe is complicated, and cooking will take quite a long time. However, large, juicy, crunching cutlets deserve to be tasted! There is also a simplified version of the dish (based on the finished minced meat), as well as a dietary recipe. Let's consider them all in our article.

Cutlets "Pozharsky": history of occurrence

In fact, this dish is not so many years. Going by Torzhok, on the way from Tver to Moscow for Easter, Nicholas I and his family were stuck in the off-road. While the servants were pushing the carriage, the emperor went to the nearest tavern and wanted to try a cutlet from veal. However, there was no such meat in the kitchen, and the wife of the owner of the inn Daria Pozharskaya ordered at her own peril to cut the chicken, so there was no shortage of them. What was the surprise of the owners of the inn, when the Emperor enthusiastically estimated the proposed dish. Moreover, the emperor ordered to put a dish with such an unusual taste to the court.

Recipe preserved through cookbooks

And the restaurant quickly gained popularity. People visited the place to taste delicious food, they asked for a recipe. I went there and AS. Pushkin, which he later wrote about in his works. As you can see, pre-revolutionary recipes did not sink into oblivion due to the culinary books published at that time.

Some recommendations

Before you start cooking, you need to consider some of the nuances. To use it is necessary a whole chicken carcass, yes choose a bird of sweets, fatter. Remove the meat from the breast and thigh in equal proportions, do not use the skin. If you want, you can make cutlets from the breast in half with veal. But this is already a variation of the classic dish.

The secret of the classic recipe

Extraordinary juicy and delicious are cutlets because minced meat needs to be added with pieces of frozen butter. Portions are formed quickly until the oil has melted, and as a breading, small pieces of dried white bread are used. It is these particles that create an unsurpassed crust, and butter, melting, remains inside. That is why the Pozharskaya cutlet, the classic recipe of which we now represent, should be eaten immediately after preparation. Otherwise, it will lose a characteristic, so attractive crunch.

Classic recipe: ingredients

In order to prepare a dish, we will need the following products:

• Chicken breast meat - 400 g;
• Leg meat - 400 g;
• White bread without crust - 150 g;
• Cream fat content of 20% - 200 g;
• Frozen butter - 150 g;
• White bread for breading - 300 g;
• Bulb-turnip - 1 pc;
• salt;
• black pepper;
• Baked or vegetable oil for frying.

Cutlets from fillets always get a little dryish, so we add to the main component as much by weight of tender juicy chicken meat.

What do I need to know before cooking?

Breading in this recipe is a technologically rather complicated process. One day before cooking 300 grams of white bread for breading should be left in the refrigerator, removing the packaging. During this time, moisture will come out of the crumb, and the bar will dry. When the day expires, the bar is cut into very thin slices, and then on the squares, the thickness of which is only half a centimeter. Very good for slicing use wavy bread knife.

Cutlet "Pozharskaya" (a classic recipe for the dish we bring to your attention), contains frozen butter. This ingredient is not cut into pieces, and tinder on a large grater, and then the resulting particles are sent back to the freezer. What else in the presented recipe is non-standard moves in comparison with usual cutlets? Bread crumb soaked in cream, but not squeezed, since this dairy product should be in the stuffing. Onions are cut and buttered in oil in a frying pan, and only then they are scrolled together with meat through a meat grinder.

Method of cooking stuffing

We cut the prepared processed meat into small pieces and let it pass through the meat grinder along with the cream crumb. Let the cream dissolve in the meat. Do you remember how the "Pozharskaya" cutlet was prepared (we now master the classic recipe) in the original? An hour ago the little hen was still running around the yard, and now it is already on the table in the form of exquisite food. That's why meat is scrolled with our own hands, not using ready-made semi-finished products with additives. Now we re-pass the minced meat through the unit, but this time we add the seasoned onion to the composition. It remains to mix the composition, salt and add black ground pepper. In order to make the cutlets more airy, lightly beat the mince by hand and place it for an hour in the refrigerator. If you want to cook a dish quickly, you can cheat a little: send the mass in the freezer for about twenty minutes.

Forming cutlets

Now that all the cooling times have been fulfilled, you can mix the minced meat with ice-cold oil shavings. We will repeat that it is necessary to do everything very quickly, but in order that the oil does not flow, melted by the heat of the hands, we will put on thin medical gloves. The Pozharskaya cutlet, whose classic recipe we have practically mastered, should be the size of a chop. So, in restaurants, the dish is served on the bone together with mushrooms and baked potatoes. Formed cutlets should weigh 200 grams. We pan each portion in breadcrumbs and send it back to the refrigerator for at least 30 minutes. Now we practically know how to make cutlets according to an old Russian recipe.

Heat treatment process

In the meantime, we have time to warm up the oven to 200 degrees and even do other things, for example, cooking a side dish. Send the cooled preforms to a well-heated frying pan. The oil in it should bubble, but you can not allow the stick. In this process, you need to feel a fine line when the well-heated frying pan has not yet heated up. Fry our servings from two sides to a ruddy crust, and then send them to the oven for 8 minutes. The ready dish is served immediately, as we said, traditionally with mushrooms and potatoes. So, you can use fried potatoes with mushroom sauce, or you can protect mushrooms in cream. Bon Appetit!

Dietary Recipe

Now we will learn how to make meatballs "Pozharskie" dietary. A dish on this recipe can be prepared when there is absolutely no time to fuss with repeated freezing of the ingredients. If you cook a super diet dish, then you will have to abandon the meat from the legs, replacing it with another part of the chicken fillet, and not putting oil at all, although in the recipe presented, this ingredient is already present at a minimum. Also, instead of frying in a frying pan and languishing in the oven, cook the patties in pairs, and instead of the cream for the crumb, use low-fat milk.

Ingredients that will be needed for the preparation of this dish:

• Chicken fillet - 500 g;
• Egg chicken fresh - 1 pc;
• White bread - 100 g;
• breadcrumbs;
• Cream (milk) - 1 glass;
• Butter - 20 g;
• Vegetable oil for roasting;
• salt;
• Black pepper powder.

Cooking method

First cut off the bread crust, crumbled and poured with milk. Take a deep plate in order to beat a fork with an egg in it with two tablespoons of water. We chop the chicken into pieces and scroll through the meat grinder, add the bread soaked in milk, and again we will pass the mince through the kitchen unit. Squeeze the remains of milk from bread crumbs or not, in this case - your business. Now it remains to salt and pepper the resulting mass, as well as add butter to it (in this recipe, the butter will be softened) and mix everything thoroughly.

Immediately proceed to the formation of cutlets. They can be both oval and round - as you like. This is not a classic recipe, it is allowed fantasy. Dipped the resulting semi-finished products in the egg composition, and then we pan each loaf in breadcrumbs. By the way, this ingredient can be replaced with small bread crumbs. Then warm up the oiled pan, spread the cutlets and fry them from two sides until the formation of a ruddy golden crust. Then, as in the case with the classic recipe, we send it to a preheated oven for 200 minutes for 8 minutes. Dietary dish is ready! You can serve it with sauce and vegetables. Bon Appetit!