Pozharsky patties were first made in the 19th century. Since then, they have gained immense popularity around the world. The dish is prepared from chicken, which should be very finely chopped. The composition also includes butter, aromatic spices and breadcrumbs for breading. The recipe has a low level of complexity, so it can be cooked at home without any problems.
The history of the origin of the dish
There are many legends about the origin of fire cutlets. The most popular is the story associated with the owner of the inn near Torzhok Daria Pozharskaya. When the emperor stayed in her establishment, he asked to cook veal cutlets , but since there was no veal in the kitchen, the cutlets were made from chicken. When serving, the finished dish was decorated with a calf bone.
The emperor was very pleased with the cutlets, and when he found out about the substitution of the ingredient, he was not angry. The Tsar liked the fire cutlets so much that he gave the order to include them in the court menu. Since then, not only noble people have treated this dish, but also ordinary people. Cutlets were inexpensive, but very fragrant and tasty. They can rightfully be considered a masterpiece of Russian cuisine.
Cutlet Recipe Basics
First you need to prepare all the ingredients for cooking. It is necessary to chop chicken meat from the breast and thigh very finely. It is important that mincemeat cannot be used for this recipe. Chop with very sharp hatchets or a knife until a homogeneous soft consistency is obtained. Also need 20% cream, croutons for sprinkling, onions, butter and salt and pepper. Pogarsky differ from classic cutlets in the absence of eggs when kneading the minced meat and its formation. It is imperative to remove the skin from the fillet and thighs. Oil does not need to be replaced with margarine. Bread should have a dense structure with small pores. Also for breading, a salty cracker, previously crushed into small crumbs, is suitable.
Start cooking by chopping chicken with a blender or sharp knives. It is allowed to use a meat grinder with a lack of time. Then chop the onion and fry until transparent and light golden, mix with bread slices soaked in cream. Freeze butter and add to minced meat, grating it in a chip. Use breadcrumbs or bread crumbs for breading. Fry fire cutlets in vegetable and butter until a delicious crust. After the crust has formed, send to the oven until tender.
Classic recipe for fire cutlets
In classical, everything must be observed: all proportions and grammars. For 800 g of chicken, add 1 cup of 20% cream and about 400 g of onions. For breading, white bread is used, which when roasted gives an appetizing crust. If there is no cream, then they can be replaced with milk.
Ingredients for cutlets:
- 400 g chicken breast;
- 400 g of chicken with thighs;
- 150 g white bread crusts;
- 100 g of crumb;
- 0/5 packs of butter;
- 1 tbsp. a spoon of olive oil.
How to cook
- Divide the oil into 2 parts. For frying and for adding to forcemeat.
- Chop the onion and fry until transparent in a pan.
- Chop the chicken meat. Mix with onions. Add white bread soaked in milk or cream. Knead minced meat with added butter.
- Stir the mixture thoroughly so that the oil chips do not melt. Place the container with minced meat in the refrigerator for half an hour or an hour.
- Bread crusts must be grated on a coarse grater. From the minced meat, form neat cutlets the size of a medium-sized potato.
- Combine olive and butter for frying. Cook on medium heat breaded blanks until golden brown.
- After crusting, move the fire cutlets into the oven for 10-15 minutes at 180-200 degrees.