Pozharsky cutlets were first produced in 19century. Since then, they have gained immense popularity all over the world. The dish is made from chicken fillet, which must be very finely chopped. Also, the composition includes butter, aromatic spices and breadcrumbs for breading. Recipe has a low level of complexity, so without problems can be cooked at home.
There are many legends about the origin of the firecutlets. The most popular is the story associated with the owner of a tavern near Torzhok Daria Pozharsky. When the emperor stayed at her institution, he asked to cook cutlets from veal meat, but as veal in the kitchen was not, cutlets were made from chicken. When serving, the ready dish was decorated with a calf bone.
The Emperor was very pleased with the cutlets, andwhen he learned about the substitution of the ingredient, he did not get angry. The king liked the fire cutlets so much that he gave orders to include them in the court menu. Since then, this dish has been served not only by noble people, but also by the common people. Cutlets were inexpensive, but very fragrant and tasty. They can rightly be considered a masterpiece of Russian cuisine.
First you need to prepare all the ingredients forcooking. It is necessary to cut chicken meat from the breast and thighs very finely. It is important that minced meat can not be used for this recipe. Cut with very sharp axes or a knife until a uniform soft consistency is obtained. Also need 20% cream, rusks for sprinkling, onions, oil and salt with pepper. From the classic fagot cutlets are distinguished by the absence of eggs when mixing minced meat and its formation. With fillets and thighs must remove the skin. Oil should not be replaced with margarine. Bread should have a dense structure with fine pores. Also for breading, a salty cracker, preliminarily ground into small crumbs, is suitable.
Start cooking with chopping chickenblender or sharp knives. It is allowed to use the mincer with a shortage of time. Then chop the onion and fry until it is transparent and light golden, mixed with bread slices soaked in cream. Butter the butter and add to ground, wiping it on a grater in the shavings. For breading, use breadcrumbs or crumbs of bread. Fry fire pies on vegetable and butter until they are delicious. After the crust is formed, send it to the oven until it is ready.
In the classic everything must beobserved: all proportions and grammovki. For 800 g of chicken meat, add 1 glass of 20% cream and about 400 g onions. For breading, white bread is used, which, when fried, gives an appetizing crust. If there is no cream, then they can be replaced with milk.
Ingredients for cutlets:
