Classic Pozharsky cutlets
Origin of the recipe
Pozharsky cutlets first appeared in the early 19th century on the menu of the Pozharskaya Inn and Tavern in Torzhok, a town between St. Petersburg and Moscow, and quickly gained popularity in both capitals. Rumor has it that a visiting Frenchman shared the recipe with the innkeeper. Whether this is true or not, classic Pozharsky cutlets, though simple to prepare, would do credit to French cuisine!
What do you need for cooking?
Ingredients
-
Chicken fillet
-
Loaf
-
Butter
-
Cream 33%
-
Milk
-
Ground black pepper
-
Salt
Kitchen utensils
- Knife
- Board
- Bowl
- Pan
- shoulder blade
- Paper
- Meat grinder
Step-by-step recipe
Step 1:
Cut the crusts off the loaf and cut it into cubes.
Step 2:
Line a baking sheet with parchment paper and bake the bread at 150 degrees for 15-20 minutes.
Step 3:
Cut the remaining loaf into pieces, place in a bowl, pour in milk and leave for 5 minutes.
Step 4:
Pass the chicken fillet through a meat grinder, then pass the soaked loaf through it.
Step 5:
Add the ground meat to the bowl, add butter, salt, pepper, and heavy cream, mix, and beat with a mixer for 15 minutes. Refrigerate for 15 minutes.
Step 6:
Pour vegetable oil into the frying pan, add butter and heat.
Step 7:
Form patties, roll in breadcrumbs, place in a frying pan and fry over low heat for 3-4 minutes on each side.
Step 8:
Line a baking sheet with paper, place the cutlets on it and cook in an oven preheated to 180 degrees for 15 minutes.
Cooking tips
Pass the loaf through the meat grinder immediately after the meat – this way the ingredients will mix better.
Beat the minced meat until it turns white, using a dough whisk.
