Pozharsky cutlets classic

Pozharsky cutlets are a classic minced meat dish that was popular in Tsarist Russia. Its origin is attributed to different people. However, regardless of the authorship, the dish was liked and caught on so much that it is popular to this day. Over time, in addition to the classic recipe, others appeared.

Pozharsky cutlets - a classic recipe with croutons

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

1. 
   How to cook Pozharsky cutlets according to the classic recipe? Take the chicken meat and rinse it under running warm water. Place it on a paper towel and dry thoroughly. Tip: carefully inspect the meat. Pieces of the wet towel may stick to it. Remove the meat from the bone and remove excess skin. We twist both pieces through a meat grinder into a deep bowl.
2. 
   Peel the onion, finely chop it, put it in a frying pan (it needs to be heated over low heat with a small amount of vegetable oil). Stir the onion constantly until it turns golden brown.
3. 
   Add salt, pepper and butter to the prepared minced meat.

   Tip: the butter should be removed from the refrigerator in advance so that it defrosts a little and becomes softer. Place the prepared onion in a bowl. Mix the ingredients. To make the cutlets more juicy, the resulting mass needs to be beaten. Place in the refrigerator for 15 minutes.

4. 
   While the meat is infused in the refrigerator, we begin to prepare the crackers. Take the loaf and cut it into small cubes. We take the baking sheet out of the oven, cover it with parchment paper, and try to place the loaf cubes evenly on it (the oven should be preheated to 150 degrees in advance). Simmer the cubes for 10 minutes.
5. 
   Let's take a bowl. We beat the eggs in there. Then pour in the milk. Mix well with a spoon or whisk. We begin to make cutlets, not forgetting to wet our hands in the prepared liquid each time.
6. 
   While forming the cutlets, heat a frying pan with a small amount of vegetable oil. When everything is ready for cooking, dip each piece in the egg-milk mixture, then dip in breadcrumbs and roll. Place the cutlets in the pan and fry (each side for about 2 minutes).
7. 
   To fully prepare the cutlets, you need to simmer them in the oven for 15 minutes (preheat to 180 degrees in advance). Take a baking sheet, lay out parchment paper, and lay out the almost finished cutlets. Bon appetit!

How to properly cook Pozharsky cutlets in the oven?

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

Cooking time – 2 hours.

Cooking time – 1 hour 40 minutes.

Number of servings: 10-12 pieces.

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.
• Onion – 2 heads.
• Vegetable oil – 150-200 ml.

Cooking process:

1. Let's start with the butter first. Cut 150 grams of butter into cubes and put it in the refrigerator, leaving the rest in a warm place.

2. Let's move on to the meat. First, rinse it with warm water and then dry it with paper towels. Be sure to make sure that wet pieces of the towel do not stick to the surface. Then cut the chicken into small cubes.

3. Finely chop the onion. Take the remaining butter. We grease the frying pan with it. Heat over low heat. Place the onion in a frying pan and fry it (don’t 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 crumb and add to the chicken cubes. We also put the ready-made onions there. Sprinkle the mixture with salt, pepper and stir until smooth.

5. Now add the diced butter to the mixture. Mix. We form medium-sized cutlets, roll them in homemade breadcrumbs (we make them from the remaining crusts, grated).

6. Place in a frying pan and fry on both sides until golden brown.

7. Next, take a baking sheet and cover it with parchment paper.Place the cutlets on paper and place in the oven. Cook for 20 minutes at 200 degrees. 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 the cutlets were topped with mushroom sauce or melted butter.

Cooking time – 2 hours.

Cooking time – 1 hour 45 minutes.

Number of servings: 8-10 pieces.

Ingredients:

• Chicken fillet – 400 gr.
• Butter for minced meat – 100 gr.
• Butter for frying – 30 g.
• Loaf for minced meat – 100 gr.
• Loaf for deboning – 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 fill it with cream. We put it aside. Cut the remaining 200 g into small cubes, pour into a plate and set aside.

2. Now take the chicken fillet. We rinse it under running warm water and dry it with paper towels. Place the meat on a cutting board, cut it into small pieces, and then finely chop each of them with a sharp long knife.

3. Let's return to the loaf. It has already been well saturated with cream, now it can be thoroughly mashed and added to the fillet. We also put 100 g of butter here, salt and pepper the ingredients.

4. Using your hands, thoroughly mix the products into a single mass. Now we beat the minced meat thoroughly: we transfer it from one hand to the other and forcefully throw it onto the table or into a bowl. This is necessary to make the cutlets more fluffy and tender.

5. Make medium-sized oval cutlets from the prepared mixture.To make the products more juicy, you can add half a teaspoon of butter inside each of them.

6. Now we will need bread cubes. It is necessary to roll each cutlet in them so that there are no gaps on the surface. To make the stage go faster, you need to preheat the frying pan over low heat with 30 g of butter.

7. Now put the pieces in a frying pan and fry (2 minutes on one side and 2 minutes on the other side). While our cutlets are frying, turn on the oven and turn the arrow to 180 degrees.

8. Pozharsky cutlets are almost ready. Place all the products on a baking sheet and place in the oven. We increase the temperature slightly and after 15 minutes serve the finished dish to the table.

Bon appetit!

Step-by-step recipe for making Pozharsky turkey cutlets

Turkey meat is considered the most dietary, healthy and even hypoallergenic, which is superior to chicken. And the cutlets from it turn out to be very light and tender.

Cooking time – 2 hours.

Cooking time – 1 hour 45 minutes.

Number of servings: 12-15 pieces.

Ingredients:

• Turkey fillet – 1 kg.
• Cream or milk (20% fat) – 100 g.
• 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 2-3 slices of medium thickness from the bun 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 grams. We remove the pack from the refrigerator, cut off the required amount of butter and place it on a plate to warm it at room temperature.We wash the meat with warm water, dry it with a paper towel and place it on a cutting board. Then we cut it into small pieces with a knife or run it through a meat grinder.

3. Take the onion and chop it into small cubes. Squeeze the loaf pieces a little and add them to the minced meat. Beat the egg in there, add the onion and butter. Add salt, spices to taste and mix all ingredients.

4. Now you can start making cutlets. We place a small deep plate with cold water next to the workplace. Lightly moisten your hands and begin to form the first cutlet. We use the same algorithm to make all the preparations. If desired, you can add a piece of frozen butter inside each cutlet to make them juicier.

5. Prepare breading from the crusts remaining from the loaf, grating them on a fine grater. Then turn on the stove, put the frying pan on the burner, add butter and let it warm up. We return to the cutlets: thoroughly coat each of them in breading and place in the frying pan. Fry for at least two minutes on each side until crispy and golden brown (you can brown the cutlets on one side, then place them raw side up on a baking sheet and simmer for 15 minutes). Bon appetit!

Juicy and tender cutlets a la Pozharskie with cheese

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

Cooking time – 1 hour 15 minutes.

Cooking time – 1 hour 10 minutes.

Number of servings: 7-8 pieces.

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.
• Breadcrumbs - for deboning.

Cooking process:

1. Rinse the chicken fillet well with warm water and dry with paper towels. Inspect for excess skin and pieces of bone. Remove everything and grind through a meat grinder.

2. Take butter, cut off a small piece and put it on a tablespoon. Lightly melt over a hot stove. Pour into a bowl with minced meat. This is necessary so that the minced meat is not too sticky when formed. Sprinkle with salt and pepper to taste. Mix the ingredients until smooth.

3. Cut the cheese into even strips of moderate thickness. When making cutlets, add cheese inside.

4. Pour the breading onto a (shallow) plate. You can do without it, but we need the cutlets to have a crispy golden crust, so we coat each cutlet thoroughly and carefully place it on a plate.

5. Turn on the stove and turn on low heat. Add vegetable oil to the frying pan and place on the burner. Heat up the frying pan. Lay out the pieces and fry on both sides to form a crispy golden brown crust. The dish is ready.

Bon appetit!