Darya Pozharskaya cutlets are a dish that made a lot of noise in its time.
They say that even the Emperor Nicholas himself could not resist their taste.
And each time, driving past the tavern of Darya Pozharskaya, he always came to eat.
What is so unusual about this dish?
Fire Patties - General Cooking Principles
A feature of these Pozharsky cutlets is the complete absence of eggs. Mass perfectly keeps its shape without this ingredient, if everything is done correctly and follow the recipe. But modern cooks still sometimes add eggs to minced meat.
Original Darya Pozharskaya cutlets were prepared from chicken fillet or grouse. Mainly used a mixture of breast and trim from the thigh in equal proportions.
What else is put into the mass of cutlet:
• Bread. Required ingredient. It is soaked and ground before laying.
• Cream. Used for soaking bread. Sometimes replaced with fatty milk.
• Spices. Basically it is black pepper and salt.
• Butter. It is laid in mince and used for frying.
Breaded cutlets in bread crumbs. They can be purchased and small, sometimes use grated loaf or dried bread cubes.
Pozharsky cutlets are always prepared in two stages. They are pre-fried in a frying pan, and then brought to full readiness in the oven. This technology allows you to keep juiciness inside and at the same time gives the products a crisp crust.
Recipe 1: Classic Pozharsky Chicken Fillet Cutlets
Recipe famous Pozharsky cutlets, which are made from chicken or grouse. Cream is used fat, it is desirable to take at least 20%.
Ingredients
• 0.4 kg breast;
• 0.4 kg of chicken ham;
• 3 pieces of dry loaf;
• 1 glass of cream;
• 0.2 kg butter; • 2 onions;
• spices;
• vegetable oil.
Cooking
1. Take 150 grams of butter and cut into cubes of 0.5 cm. We clean in the freezer. Let the rest of the oil stay warm.
2. Wash the chicken and chop it into small pieces. You can use a combine with knives. But it is not recommended to use the meat grinder, as it is squeezing out the juice from the meat.
3. Onion cut into small cubes and send to the pan with the remaining butter. Fry until soft, but not much browned.
4. Soak the loaf in the cream, remove the crust, and shift the crumb to the chicken. Add cooled onion, salt and pepper.
5. Stir and lay the previously diced butter.
6. Mix and sculpt burgers of medium size and classic oblong shape. Breadcrumbs from white bread.
7. Fry in a skillet on both sides until golden brown. Cooking on high heat.
8. We shift on the baking sheet covered with foil. We put in the oven at 200 degrees and cook another 20 minutes.
Recipe 2: Pozharsky cutlets with crackers
The variant is very interesting and beautiful Pozharsky cutlets, which are covered with crackers. But not with a very ordinary ground crumb, but in the form of pieces. For minced meat, chicken pulp is used. Recipe without onions.
Ingredients
• 0.5 kg chicken;
• 0.25 ml of 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. Recipe 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 out well and become brittle, but for now we are engaged in the cutlet mass.
2. Pour the bread without the crust with cream and let stand for twenty minutes.
3. Finely chop the chicken or twist it, add to it a swollen bread crumb, salt and pepper. Stir well.
4. We form small patties 70 grams and put a piece of butter inside each. You can use chicken fat. 5. We roll the products in the breadcrumbs that were prepared earlier.
6. Spread in hot melted butter and fry on each side for 3 minutes.
7. We shift to the prepared baking sheet and send to the oven for fifteen minutes. We bring to readiness at 190 degrees.
Recipe 3: Pozharsky cutlets with mushrooms
For the preparation of such cutlets will need white dry mushrooms. Of course, you can take fresh ones, but they are not always available.
Ingredients
• 0.5 kg chicken;
• 50 grams of dry mushrooms;
• 150 ml of cream;
• 0.2 kg of white bread without a crust;
• 1 clove of garlic;
• salt and pepper;
• crackers;
• 120 grams of oil.
Cooking
1. Soak mushrooms and soak in cold water for at least three hours. You can pour 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. Fill the bread with cream and let it swell.
4. Twist the chicken with the bread, immediately with them you can chop a clove of garlic.
5. Add mushrooms and spices and mix the cutlet mass well.
6. Form the cutlets 70 grams and put 7-10 grams of butter in each.
7. Breaded in ordinary crackers.
8. Fry in the remaining butter over high heat.
9. After the appearance of the crust from two sides, we shift it into the form and bake for another 15 minutes in the oven.
Recipe 4: Pozharsky cheese cutlets
Of course, this is not quite an original dish and can be called a la Pozharsky cutlets. Nevertheless, it took all the best from the classic recipe. Use hard cheese.
Ingredients
• 0.4 kg 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;
• white bread crumbs;
• spoon of oil grows.
Cooking
1. Fill the bread with warm, but not hot milk (cut off the crusts). Leave for a few minutes. After a while we turn it over so that the crumb goes off well. 2. Cut the fillet into several pieces and twist through a meat grinder with bread. Immediately you can add peeled garlic cloves to them.
3. We add salt and pepper, stir.
4. Cut the cheese into cubes.
5. Pinch off 100 grams of minced meat and form an elongated meat patty. 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 grease the form or a small baking sheet. Add the patties and bake for 15 minutes in the oven.
Recipe 5: Pozharsky pork cutlets “Gentle”
An improved recipe for Pozharskaya cutlets that are cooked with pork loin. Products turn out incredibly gentle. 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 chicken fillet;
• 100 grams of oil;
• 2 bulbs;
• crackers;
• 0.2 kg of bread;
• 1 glass of cream;
• salt and pepper.
Cooking
1. Cream pour the bread and give it to soak.
2. Cut the peeled onion heads into cubes and fry until soft with 30 grams of butter. Cooling down.
3. While the onions are cooling, we twist the loin with chicken. Add lightly squeezed bread from the cream. You can not twist it, and without it it will disperse perfectly in the mass when stirred.
4. Shift fried onion into the cutlet mass, stir it. To taste we put spices.
5. We form cutlets of any shape. Breadcrumbs. If there are no breadcrumbs, then you can just grate a stale white bun.
6. Heat the butter in the pan. The oven by this time should also already be heated to 200 degrees.
7. Fry the patties on maximum heat for 2 minutes on each side. Immediately shift in the form for the oven in a single layer.
8. Put in the oven for 25 minutes. We take out and rather serve on the table.
Recipe 6: Pozharsky cutlets 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 be cooked faster and will not be dry. But the recipe features are bacon pieces.
Ingredients
• 450 grams of veal;
• 100 grams of fat;
• 400 grams of chicken fillet;
• 100 grams of cream;
• 4 slices of bread;
• 70 grams of butter;
• stale bread;
• seasonings.
Cooking
1. Soak the bread in the cream, put in a bowl. Squeezing and pouring off excess moisture is not necessary, the meat will absorb everything.
2. We remove the lard for an hour in the freezer so that it freezes slightly. Then cut into small cubes and send in a bowl.
3. Twist the chicken and beef, shift to the fat with the bread.
4. Add spices and mix thoroughly. It is desirable to beat off the mass on the table, then the products will be more even and neat.
5. Calling a loaf cut into small pieces or lay in the combine and literally interrupt several times. Should make large crackers.
6. Form the patties and roll in cooked breadcrumbs.
7. Heat the oil given in the recipe. Fry breaded cutlets on both sides.
8. We shift in the form and put in the oven for 15 minutes.
Recipe 7: Mushroom sauce for Pozharsky cutlets
The original Pozharsky cutlets were served not only with different side dishes, but were often poured with mushroom sauce. But how to cook it?
Ingredients
• 400 grams of champignons;
• 400 ml of cream 15%;
• 2 tablespoons of flour;
• 50 grams of butter;
• salt and pepper;
• dill greens.
Cooking
1. Wash the mushrooms and cut into arbitrary pieces. Better plates of 3 millimeters.
2. Heat half of the prescription oil in the pan and place the mushrooms in it. We cook first under the lid for about 15 minutes, and then fry for five minutes just like that. Put the mushrooms in a bowl to empty the pan.
3. Spread the remaining oil and reheat again. Add flour and fry for a minute. 4. Pour the cream into the flour and bring back the mushrooms. Salt and pepper, warm up under the lid for five minutes.
5. Sauce cool slightly and mash with a blender. Add to taste more pepper and salt, if necessary. Put chopped greens.
Fire Patties - Tips and Tricks
• Out of breadcrumbs? Instead, you can crumble stale loaf or loaf. Shredded cracker is also suitable, but it is very important that it is not sweet. Otherwise, the products will quickly burn and lose their attractive appearance.
• It is possible to fry Pozharsky cutlets in vegetable oil, but they are not so beautiful and fragrant. Better still use butter or ghee, you can take the mixture with vegetable fat.
• No oven? Pozharsky cutlets can only be cooked in a frying pan, but after the coup, do not forget to cover and then the products under it. Or bring the dish to readiness in the microwave oven.
• Pozharsky cutlets can be made even more interesting if you put the stuffing inside. And it can be not only cheese, but also a slice of tomato, bacon or ham.
• Fire burgers can be prepared for future use. To do this, they need to fry in a skillet, cool, hermetically pack and put in the freezer. Then it will remain in the form and put in a preheated oven for half an hour. Defrosting is not necessary beforehand.
