Cutlets of Daria Pozharskaya is a dish that at one time made a lot of noise.
They say that even the Emperor Nicholas himself could not resist their taste.
And each time, passing by the Daria Pozharskaya tavern, he always called on a bite to eat.
What is so unusual about this dish?
Pozharsky patties - general principles of preparation
A feature of these Pozharsky cutlets is the complete absence of eggs. The mass keeps its shape perfectly and without this ingredient, if everything is done correctly and follows the recipe. But modern chefs still sometimes add eggs to the minced meat.
Original cutlets of Daria Pozharskaya were prepared from chicken fillet or hazel grouse. Basically, a mixture of breast and trim from the hip in equal proportions was used.
What else is put in the cutlet mass:
• Bread. Mandatory ingredient. Before laying, it is soaked and crushed.
• Cream. Used to soak bread. Sometimes replaced with fat milk.
• Spices. This is mainly black pepper and salt.
• Butter. It is put in forcemeat and used for frying.
Breadcrumbs are breaded. They can be purchased and small, sometimes they use grated roll or dried bread cubes.
Pozharsky cutlets are always prepared in two stages. They are pre-fried in a pan, and then brought to full readiness in the oven. It is this technology that allows you to preserve the juiciness inside and at the same time gives the products a crisp.
Recipe 1: Classic Pozhar Chicken Fillet
The recipe for the famous Pozharsky cutlets, which are prepared from chicken or hazel grouse. Fatty creams are used, it is advisable to take at least 20%.
Ingredients
• 0.4 kg of breast;
• 0.4 kg of chicken ham;
• 3 pieces of dry loaf;
• 1 glass of cream;
• 0.2 kg butter;
• 2 onion heads;
• spices;
• vegetable oil.
Cooking
1. Take 150 grams of butter and cut into cubes of 0.5 centimeters. We put it in the freezer. Let the rest of the oil stay warm.
2. We wash the chicken and chop into small pieces. You can use a combine with knives. But a meat grinder is not recommended, as it squeezes juice from meat.
3. Onion cut into small cubes and send to the pan with the remaining butter. Fry until soft, but do not brown much.
4. Soak the loaf in cream, remove the crust, and transfer the crumb to the chicken. Add the cooled onion, salt and pepper.
5. Stir and fill in the butter previously diced.
6. Mix and sculpt the cutlets of medium size and classic oblong shape. Bread with white bread.
7. Fry in a skillet from two sides until golden brown. Cooking over high heat.
8. We shift onto a baking sheet covered with foil. We put in the oven at 200 degrees and cook another 20 minutes.
Recipe 2: Pozharsky meatballs with crackers
A variant of very interesting and beautiful Pozharsky cutlets, which are covered with crackers. But not with the usual ordinary crumb crumbs, but in the form of pieces. Chicken pulp is used for forcemeat. Recipe without onion.
Ingredients
• 0.5 kg of chicken;
• 0.25 ml cream;
• 0.25 kg of bread without a crust;
• 50 grams of butter;
• 0.2 kg of plain white bread;
• 0.1 kg of ghee;
• salt and pepper.
Cooking
1. Prescription bread with a crust cut into small cubes of 4-5 millimeters. We spread on a dry baking sheet and dry in the oven. Bread should dry well and become brittle, but for now we are doing the cutlet mass.
2. Fill the bread without crust with cream and let stand for twenty minutes.
3. Chop finely or twist the chicken, add to it the swollen bread crumb, salt and pepper. Stir thoroughly.
4. Form small cutlets of 70 grams and put a piece of butter inside each. You can use chicken fat.
5. Bread products in the breadcrumbs that have been prepared previously.
6. Put in hot ghee and fry on each side for 3 minutes.
7. We shift to the prepared baking sheet and send for fifteen minutes in the oven. Bring to readiness at 190 degrees.
Recipe 3: Fire Cutlets with Mushrooms
For the preparation of such cutlets you will need ceps. Of course, you can take fresh ones, but they are not always available.
Ingredients
• 0.5 kg of chicken;
• 50 grams of dried mushrooms;
• 150 ml cream;
• 0.2 kg of white bread without crust;
• 1 clove of garlic;
• salt and pepper;
• crackers;
• 120 grams of oil.
Cooking
1. Soak the mushrooms and keep in cold water for at least three hours. You can fill it the day before.
2. Change the water and boil the mushrooms for 20 minutes. Drain the liquid, throwing it in a colander. Then cut into small cubes.
3. Pour the bread with cream and let it swell.
4. Twist the chicken with bread, immediately with them you can chop a clove of garlic.
5. Add the mushrooms and spices and knead the cutlet mass well.
6. We form cutlets of 70 grams and put 7-10 grams of oil in each.
7. Bread in ordinary crackers.
8. Fry in the remaining butter over high heat.
9. After the appearance of the crust on both sides, we transfer to the form and bake another 15 minutes in the oven.
Recipe 4: Pozharsky patties with cheese
Of course, this is not a completely original dish and it can be called a la Pozharsky cutlets. Nevertheless, it took all the best from the classic recipe. We use hard cheese.
Ingredients
• 0.4 kg of chicken breast;
• 0.5 cups of milk;
• 5 tablespoons butter;
• 0.2 kg of white bread;
• salt pepper;
• 0.15 kg of cheese;
• 2 cloves of garlic;
• bread crumbs white;
• a spoonful of oil grows.
Cooking
1. Pour bread with warm, but not hot milk (cut the crusts). Leave for a few minutes. After a while, turn it over so that the crumb is completely softened.
2. Cut the fillet into several pieces and twist through a meat grinder with bread. Immediately peeled garlic cloves can be added to them.
3. Salt and pepper the mass, stir.
4. Cut the cheese into cubes.
5. We pluck off 100 grams of minced meat and form an elongated cutlet. In the center we place a bar of cheese and carefully hide it.
6. Dip the product in breadcrumbs and fry in a skillet with butter until golden brown.
7. Spoon vegetable oil with a grease form or a small baking sheet. We put the patties and bake for 15 minutes in the oven.
Recipe 5: Pozharsky pork cutlets "Tender"
Improved recipe Pozharskaya cutlets, which are prepared with pork loin. Products are incredibly delicate. They are especially appreciated by meat eaters and lovers of fatty dishes. Used pork loin. You can take smoked.
Ingredients
• 0.4 kg loin;
• 0.4 kg of chicken;
• 100 grams of oil;
• 2 onions;
• crackers;
• 0.2 kg of bread;
• 1 glass of cream;
• salt and pepper.
Cooking
1. Pour the bread with cream and let it soak.
2. Cut the peeled onion heads into cubes and fry until soft with 30 grams of butter. Cool down.
3. While the onion cools, we twist the loin with chicken. Add the bread slightly squeezed from the cream. You can not twist it, and without it it will perfectly disperse in mass when stirred.
4. Transfer the fried onions to the cutlet mass, stir. We put spices to taste.
5. We form cutlets of any shape. Bread in breadcrumbs. If there is no breadcrumbs, then you can just rub the stale white roll.
6. Heat the butter in a frying pan. The oven by this time should also already have warmed up to 200 degrees.
7. Fry the patties at maximum heat for 2 minutes on each side. Immediately transfer to the oven mold in one layer.
8. Put in the oven for 25 minutes. We take out and rather serve.
Recipe 6: Pozharsky meatballs with veal and bacon
Of course, for such cutlets you can use beef, but still it is better to take tender veal. With it, the dish will cook faster and will not be dry. But a recipe feature is pieces of bacon.
Ingredients
• 450 grams of veal;
• 100 grams of fat;
• 400 grams of chicken;
• 100 grams of cream;
• 4 slices of bread;
• 70 grams of butter;
• stale roll;
• seasoning.
Cooking
1. Soak the bread in cream, transfer to a bowl. It is not necessary to squeeze and drain excess moisture, the meat will absorb everything.
2. We remove the fat for an hour in the freezer so that it freezes a little. Then cut into small cubes and send into a bowl.
3. Twist the chicken and beef, shift to fat with bread.
4. Add spices and mix thoroughly. It is advisable to repulse the mass on the table, then the products will be more even and neat.
5. We cut the stale bun into small pieces or lay them in a combine and interrupt several times. Large crackers should turn out.
6. Form the patties and roll in the cooked bread crumbs.
7. Heat the oil given in the recipe. Fry breaded cutlets on both sides.
8. We shift into the form and put in the oven for 15 minutes.
Recipe 7: Mushroom Sauce for Pozharsky Cutlets
Original Pozharsky patties were served not only with different side dishes, but also often were sprinkled with mushroom sauce. But how to cook it?
Ingredients
• 400 grams of champignons;
• 400 ml cream 15%;
• 2 tablespoons of flour;
• 50 grams of butter;
• salt and pepper;
• dill greens.
Cooking
1. Rinse the mushrooms and cut into arbitrary pieces. Better 3 mm plates.
2. Heat half the prescription oil in a pan and place the champignons in it. First, cook under the lid for about 15 minutes, and then fry for five minutes just like that. Spread the mushrooms in a bowl to free the pan.
3. Spread the remaining oil and reheat. Add flour and fry for a minute.
4. Pour the cream into the flour and bring the champignons back. Salt and pepper, warm under a lid for five minutes.
5. The sauce is slightly cooled and mashed with a blender. Add pepper and salt to taste, if necessary. Put chopped greens.
Fire cutlets - useful tips and tricks
• Are breadcrumbs run out? Instead, you can crush a stale bun or loaf. A crushed cracker is also suitable, but it is very important that it is not sweet. Otherwise, the products will quickly burn out and lose their attractive appearance.
• It is possible to fry Pozharsky cutlets in vegetable oil, but they turn out not so beautiful and fragrant. It is better to still use butter or ghee, you can take a mixture with vegetable fat.
• No oven? Pozharsky cutlets can only be cooked in a pan, but after the coup do not forget to cover and darken the products under it. Or you can bring the dish to readiness in the microwave.
• Fire cutlets can be made even more interesting if you put the filling inside. And it can be not only cheese, but also a slice of tomato, bacon or ham.
• Fire cutlets can be prepared for the future. To do this, they need to be fried in a skillet, cooled, hermetically packed and put in the freezer. Then it remains to put in a form and put in a preheated oven for half an hour. Thawing is not necessary beforehand.
