Pozharsky cutlets - a classic step-by-step cooking recipe

The recipe for fire cutlets was very popular in tsarist Russia. Its origins are attributed to different people. However, regardless of the authorship, the dish was liked and stuck so much that it is popular to this day. Over time, in addition to the classic recipe, others appeared.

The classic recipe for firefighter chicken cutlets with croutons in a pan

Juicy Russian cutlets with a crispy crust go well with any side dish. Incredibly tasty and satisfying - your loved ones will definitely like them.

Cooking time - 2 hours.

Cooking time - 1 hour 45 minutes.

Servings Per Container: 12-15

• 
  We take chicken meat and rinse it under running warm water. We put it on a paper towel and wipe it off thoroughly. Tip: Examine the meat carefully. Pieces of damp towel can stick to it. We remove the meat from the bone, remove the excess skin. We twist both pieces through a meat grinder into a deep bowl.
• 
  We peel the onion from the husk, chop finely, put it in a frying pan (it must be heated over low heat with a small amount of vegetable oil). Stir the onions constantly until golden brown.
• 
  Add salt, pepper, butter to the finished minced meat.

  Tip: Take the oil out of the refrigerator beforehand so that it defrosts a little and becomes softer. Put the finished onion in a bowl. Mix the ingredients. To make the cutlets more juicy, the resulting mass must be beaten off. We put in the refrigerator for 15 minutes.

• 
  While the meat is infused in the refrigerator, we begin to prepare the croutons. We take a loaf and cut it into small cubes. We take out the baking sheet from the oven, cover it with parchment paper, try to spread the loaf cubes more evenly on it (the oven should be preheated to 150 degrees in advance). We simmer the cubes for 10 minutes.
• 
  We take a bowl. We drive eggs there. Pour in milk next. Mix well with a spoon or whisk. We begin to sculpt cutlets, not forgetting to wet our hands in the prepared liquid every time.
• 
  In parallel with the formation of cutlets, heat the pan with a small amount of vegetable oil. When everything is ready for cooking, dip each piece in an egg-milk mixture, then dip it in breadcrumbs and roll. Put the cutlets in a pan and fry (each side for about 2 minutes).
• 
  For the cutlets to be fully prepared, it is necessary to darken in the oven for 15 minutes (preheat in advance to 180 degrees). We take a baking sheet, lay out the parchment paper, lay out the almost finished cutlets. Bon Appetit!

How to cook Pozharsky cutlets in the oven?

Thanks to the special cooking technology, the fire cutlets are very juicy and tasty. First, they are fried in a pan until golden brown, and then simmer in the oven for at least 20 minutes.

Cooking time - 2 hours.

Cooking time - 1 hour 40 minutes.

Servings Per Container: 10-12

Ingredients:

• Chicken meat (breast) - 0.4 kg.
• Chicken meat (ham) - 0.4 kg.
• Dry white bread (loaf) - 3 slices.
• Cream - 1 glass.
• Butter - 0.2 kg.
• Onions - 2 heads.
• Vegetable oil - 150-200 ml.

Cooking process:

1. Let's start with the butter.Cut into cubes 150 grams of butter and put in the refrigerator, leave the rest in a warm place.
2. Moving on to the meat. First, rinse it with warm water and then dry it with paper towels. Be sure to make sure that wet towel pieces do not stick to the surface. Then we cut the chicken into small cubes.
3. Chop the onion finely. Take the remaining butter. We grease the pan with it. Heat over low heat. Put the onion in a pan and fry it (do not forget to stir with a spoon or spatula).
4. Now let's move on to the loaf. First, soak it in cream, then carefully remove the crust. Collect the pulp and add to the chicken cubes. We put the ready-made onion there. Sprinkle the mass with salt, pepper and stir until smooth.
5. Now add the diced butter to the mixture. We mix. We form medium-sized cutlets, roll in homemade breadcrumbs (we make them from the remaining crusts, chopped on a grater).
6. Put in a frying pan and fry on both sides until golden brown.
7. Next, take a baking sheet and cover it with parchment paper. We spread the cutlets on paper and put in the oven. We cook for 20 minutes at a temperature of 200 degrees. We serve the dish with any side dish on the table.

Bon Appetit!

Pozharsky cutlets - a classic pre-revolutionary recipe

In tsarist times, this wonderful dish was served with potatoes or vegetables cooked in the oven. And on top, the cutlets were poured with mushroom sauce or melted butter.

Cooking time - 2 hours.

Cooking time - 1 hour 45 minutes.

Servings Per Container: 8-10

Ingredients:

• Chicken fillet - 400 gr.
• Butter for minced meat - 100 gr.
• Butter for frying - 30 gr.
• Minced loaf - 100 gr.
• Boning loaf - 200 gr.
• Cream - 100 ml.
• Fine salt - 1 tsp
• Ground black pepper - ¼ tsp

Cooking process:

1. First, soften the loaf. To do this, put 100 g of bread crumb in a bowl and pour cream over it. We put it aside. Cut the remaining 200 g into small cubes, pour into a plate and set aside.
2. Now we take the chicken fillet. We rinse it under running warm water, dry it with paper towels. Put the meat on a cutting board, cut into small pieces, and then finely chop each of them with a sharp long knife.
3. We return to the loaf. He is already well nourished with cream, now it can be thoroughly kneaded and added to the fillet. Put 100 g of butter here, salt and pepper the ingredients.
4. Mix the products thoroughly with your hands into a single mass. Now we beat off the minced meat well: we throw it from one hand to the other and forcefully throw it on the table or into a bowl. This is necessary so that the cutlets are fluffier and more tender.
5. We make medium-sized oval cutlets from the finished mixture. To make the products more juicy, you can add half a teaspoon of butter inside each of them.
6. Now we need bread cubes. It is necessary to roll each cutlet in them so that there are no gaps on the surface. In order for the stage to go faster, it is necessary to preheat the pan over low heat with 30 g of butter.
7. Now we put the blanks in the pan and fry (2 minutes with one side and 2 minutes with the other side). While our cutlets are fried, turn on the oven and turn the arrow to 180 degrees.
8. Pozharsky cutlets are almost ready. We put all the products on a baking sheet and put in the oven. We slightly increase the temperature and after 15 minutes we serve the finished dish to the table.

Bon Appetit!

Step-by-step recipe for cooking turkey fire cutlets

Turkey meat is considered the most dietary, healthy and even hypoallergenic than chicken. And the cutlets from it are very light and tender.

Cooking time - 2 hours.

Cooking time - 1 hour 45 minutes.

Servings Per Container: 12-15

Ingredients:

• Turkey fillet - 1 kg.
• Cream or milk (20% fat) - 100 gr.
• White bread (loaf) - 2-3 slices.
• Eggs - 1 pc.
• Onion (medium size) - 1 pc.
• Butter - 150 gr.
• Salt to taste.
• Spices to taste.

Cooking process:

1. First of all, you need to prepare the loaf. Cut off 2-3 slices of medium thickness from the roll and remove the crust. Fill the soft part with cream (or milk). Knead the mixture with your hands.
2. Next, we work with butter and meat. For the mixture, we need 50 gr. Remove the pack from the refrigerator, cut off the required amount of oil and put it on a plate to warm it at room temperature. We wash the meat with warm water, dry it with a paper towel and put it on a cutting board. Then we cut it into small pieces with a knife or scroll it through a meat grinder.
3. We take the onion and chop it into small cubes. Squeeze the pieces of loaf a little and add to the minced meat. We drive in an egg there, put onions and butter. Add salt, spices to taste and mix all the ingredients.
4. Now you can start sculpting cutlets. We put a small deep plate with cold water next to the workplace. Moisten your hands a little and begin to form the first cutlet. Using the same algorithm, we make all the blanks. If desired, a piece of frozen butter can be added to each cutlet to make them more juicy.
5. Prepare breading from the crusts remaining from the loaf, rubbing them on a fine grater. Then we turn on the stove, put the pan on the burner, add the butter and let it warm up. We return to the cutlets: thoroughly roll each of them in breadcrumbs and send them to the pan. Fry for at least two minutes on each side until a crispy golden crust is formed (you can brown the patties on one side, and then put them raw side up on a baking sheet and simmer for 15 minutes). Bon Appetit!

Juicy and tender cutlets a la Pozharsky with cheese

According to the classic recipe, a piece of butter is added to each piece before frying for greater juiciness. Let's step back from tradition and cook cutlets with a delicate cheese filling.

Cooking time - 1 h 15 min.

Cooking time - 1 hour 10 minutes.

Servings Per Container: 7-8

Ingredients:

• Minced chicken - 700 gr.
• Eggs - 1 pc.
• Butter - 2 tsp
• Cheese - 80 gr.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.
• Bread crumbs - for boning.

Cooking process:

1. Wash the chicken fillet well with warm water and wipe it off with paper towels. Examine for excess skin and pieces of bone. We remove everything and scroll through the meat grinder.
2. We take butter, cut off a small piece and put it on a tablespoon. Melt slightly over a hot stove. Pour into a bowl of minced meat. This is necessary so that the minced meat is not too sticky when shaping. Sprinkle with salt and pepper to taste. Stir the ingredients until smooth.
3. Cut the cheese into even strips of moderate thickness. When sculpting cutlets, add cheese inside.
4. Pour the breading onto a plate (shallow). You can do without it, but we need the cutlets to have a crispy golden crust, so we roll each piece well and carefully put it on a plate.
5. We turn on the stove, make a small fire. Add vegetable oil to the pan, put on the burner. Preheat the pan. We lay out the blanks and fry on both sides to form a crispy golden brown crust. The dish is ready.

Bon Appetit!