The first fire patties were prepared in the 19th century - and this is the only real, documented fact, which cannot be said about the versions of the origin of this dish. According to the first, the recipe for fire cutlets was invented by the cook of Count Pozharsky, who once had to cook a meal for the Grand Duke of Moscow. There was no veal in his kitchen, so I had to somehow save the situation and use poultry meat. It was after this event that a wonderful dish called fire cutlets appeared in world culinary. However, there is another version, which says that this dish got its name from the name of Daria Evdokimovna Pozharskaya, which contains in the middle of the XIX century a wonderful inn in the town of Torzhok. This institution at one time was incredibly popular among local residents, and its owner’s signature dish eventually became known as the recipe for fire cutlets.
Modern cutlets are very different - this dish is surprisingly versatile, prepared from any kind of meat and in several ways. Basically, cooks prepare such a dish in several forms: natural - from thin layers of pork or lamb fillet, or minced - from ground pork, veal, lamb or beef. In addition, such a dish can be prepared from poultry (for example, chicken), from fish, game or individual vegetables (carrots, beets or cabbage). As for cooking methods, any cutlets are either fried or baked, and the last method is the right one if you want to learn how to cook fire cutlets according to an old recipe. Two simple rules should be remembered - for such cutlets, the freshest chicken meat is usually chosen, and for spinning it is a large amount of boiling oil, into which the meat is dipped in order to quickly and evenly cover with a ruddy but soft crust. Under it, the chicken will gradually soak and cook. But all these are just general conditions, without the knowledge of which no culinary specialist can master the preparation of fire cutlets at a high professional level.
And here’s a specific recipe for this: you need to take chicken fillet (500 gr.), Milk (100 ml.), Some butter and spices to taste, as well as an egg and a slice of white bread. Grind the meat thoroughly, preferably by passing it through the meat grinder twice, and for the second time it will be necessary to add the loaf to the meat and sprinkle it with spices. Small cutlets can be formed from the finished mass in such a way that a frozen piece of butter is in the middle. Then cutlets should be greased with a mixture of milk and eggs, breaded in breadcrumbs, dipped in the milk-egg mixture again, and then subjected to yarn frying in vegetable oil (required in large quantities).
Another recipe for fire cutlets involves not only frying them, but also further baking in the oven, which will give the dish sophistication and special tenderness. This method is as simple as effective - it takes chicken fillet (900 gr.), White bread (100 gr.), Milk (200 ml.) And butter. Chicken meat should be passed through a meat grinder twice, while grinding again, adding white bread to the minced meat (ideally, if it has been soaked in milk for some time). Such a mass must be thoroughly mixed, adding warmed butter, salt to taste and proceed to the formation of cutlets. They will be fried in a skillet for 3-4 minutes, until they are covered with a delicious golden crust, after which they will go to the oven for some more time. You should look after the upcoming dish if you use this recipe for fire cutlets for cooking, as with an unnecessarily long baking process it can become excessively tough.