How to cook Pozharsky cutlets at home. A classic recipe for preparing traditional Pozharsky cutlets at home. What kind of meat are traditional Pozharsky cutlets made from?

Pozharsky cutlets have been known in Russia since the 19th century. There are several versions of their appearance. According to one of them, the cook of Prince Pozharsky surprised the Moscow prince who suddenly arrived with this dish. According to another, it appeared in one of the taverns in Torzhok, where the owner’s wife Daria Pozharskaya either came up with this recipe herself, or learned it from a visiting Frenchman. In any case, Pozharsky cutlets quickly fell in love with the nobility and even began to be present on the royal menu.

Pozharsky cutlets: video on how to cook cutlets

Photo by Shutterstock

Required Ingredients

To prepare Pozharsky cutlets, you will need:

Fresh chicken meat without bones, films and skin - 800 g; - onions - 400 g; - crumb of fresh white bread - 100-150 g for minced meat and 200 g for breading; - cream with a fat content of 30% - 200 ml; - butter oil - 150 g for minced meat and 50 g for frying; - salt, ground black pepper to taste.

One of the secrets that distinguish Pozharsky cutlets from simple chicken cutlets is the fat content of the minced meat. To prepare it, you need to take half the breast fillet and the meat from the legs.

Preparation of minced meat

The recipe for Pozharsky cutlets is quite complicated, and before you start preparing the minced meat itself, you need to do the preparatory work. Wrap the white bread crumb intended for frying cutlets in paper and put it in the freezer for an hour and a half. Break the rest of the bread into large pieces and soak in cream. Cut 150 g of butter into cubes with a side of 0.5-1 cm and put them in the freezer.

Peel the onion. Grind it and fry in butter, stirring constantly, until it softens and becomes transparent. In this case, color changes should not be allowed. Once the onions are cooked, place them in a bowl to cool.

Grind the chicken meat using a food processor. When the minced meat has the consistency of buckwheat porridge, add soaked bread and onions to it without squeezing it and briefly turn on the chopper again to mix the ingredients.

It is not advisable to use a meat grinder for this recipe, as it crushes the meat, destroying its structure. If there are no options other than a meat grinder, use the finest grill, passing the minced meat through it twice

Transfer the resulting mass into a bowl and knead like dough until it becomes homogeneous and plastic. Then take out the frozen butter cubes, quickly mix them with the minced meat, put them in a bowl and, cover with a lid, put them in the refrigerator for about half an hour.

How to fry Pozharsky cutlets

First of all, prepare the breading. To do this, remove the bread from the freezer (it should become hard and lose excess moisture) and grate it on a coarse grater. Take a deep container and fill it with hot water at such a temperature that you can barely hold your hands in it. After which you can take the minced meat out of the refrigerator and begin forming the cutlets.

Dip your hands in the water, then take a small portion of minced meat and form an oblong cutlet, then roll in breading and place on a plate. Do the same with the rest of the minced meat. The hot water will cause moisture to rise to the surface as the meat is formed, allowing the breadcrumbs to stick without using an egg. At the end, place the dish with cutlets in the refrigerator for 10-15 minutes.

During manipulations, the minced meat should remain cold. Therefore, if necessary, take a break and put it in the refrigerator.

Quickly fry the cutlets in a frying pan in oil on both sides to form a crispy crust, then place them on a baking sheet and cook in an oven preheated to 180 degrees for about 10-12 minutes.

Pozharsky cutlets must be eaten hot immediately after cooking, since when heated they turn into regular cutlets.

The very first thing I want to say is that this dish is insanely, simply stunningly delicious. It requires some movement and effort, but it is worth it without a doubt. It’s not for nothing that the recipe for these cutlets has existed for 200 years and even has its own name – Pozharskie. Today they will be on the menu, in their classic version - for those who want to fully enjoy their taste, and in a very simplified version - for those who just want to get good juicy chicken cutlets.

Origin story

As you understand, this is an old pre-revolutionary recipe that appeared around the beginning of the 19th century. The appearance of cutlets is associated with the tavern of Dmitry Pozharsky, and we owe their modern appearance to his daughter Daria, since, according to legend, it was she who received this recipe from a passing Frenchman as payment for his stay.

Initially, the cutlets were made from veal, but then the meat was changed to chicken. It was in this form that Emperor Nicholas I tried them, who liked them and began to prepare them at the imperial court.

Even Pushkin wrote about Pozharsky cutlets:

Have lunch at your leisure

At Pozharsky's in Torzhok,

Try the fried cutlets

And go light.

There is also an erroneous opinion according to which the origin of the cutlets is associated with Prince Pozharsky, allegedly it was he who came up with the recipe. However, he has nothing to do with them.

This is the dish with history we will be preparing today. I can’t say whether this recipe is 100% true to its original, but what it turns out is very tasty!

Delicious chicken cutlets can also be prepared from chicken breast fillet. Make minced meat from it and choose a recipe.

Classic recipe for pozharsky cutlets

To prepare them, I used regular chicken breast fillet; I think this is the best meat at home. And it must be chopped with knives, but not turned into minced meat in a meat grinder or blender (this step-by-step lazy option will be below).

Ingredients:

• chicken fillet – 500g;
• white bread – 250g;
• cream 10% - 100ml;
• butter – 100g;
• salt and ground black pepper - to taste;
• sunflower oil – 100ml.

From the specified amount of products you get 5 large cutlets.

How to cook Pozharsky cutlets

1. We need stale white bread, and quite a lot - 250 grams. The “butts” of the loaves are ideal; they can be saved in advance.
   
2. Separate the crumb from the crusts. Crumble into a bowl and pour in cream. We leave it aside - it swells empty.
   
3. For now we put the crusts in the freezer, they will be needed later.
   
4. The chicken must be chopped with knives; minced meat will not work. To do this, first cut the meat into thin strips, then crosswise into small cubes. Then we take a large, heavy knife and chop them, stirring occasionally to make them even smaller.
   
5. Meanwhile, the bread has swollen, squeeze it out of excess cream.
   
6. Place chicken meat, soaked loaf in a bowl and grate frozen butter on a coarse grater.
   
7. Mix well with your hands, add salt and pepper. By the way, the mixture smells very pleasantly like baked goods. For now we put it in the refrigerator.
   
8. We take the frozen crusts out of the freezer and first break them into smaller pieces with our hands.
   
9. We put them in a blender and grind them to a finer fraction, as in the photo. We will use this bread for breading. But I want to emphasize - breadcrumbs are not suitable here!
   
10. Pour the crumbs into a plate, separate a portion from the minced meat, place it on the crumbs, sprinkle them on top, take them in your hands and form a cutlet, rolling it in bread so that its entire surface is covered with it.
    
11. Place the pieces on a cutting board. The size of the cutlets is large, about 2/3 of a woman’s palm. The workpieces should lie for 10-15 minutes so that the crackers are moistened and compacted, then the breading will not come off during frying.
    
12. Heat sunflower oil (refined, odorless) in a frying pan. Lay out the cutlets. First, fry them on one side over fairly high heat.
    
13. Then turn over and fry on the second side. Then turn down the heat and cook for another 30 minutes, periodically rotating from side to side. Or you can do it differently: after frying, transfer them to a baking sheet and finish cooking in the oven.
    

How and with what to serve

Note! It is not advisable to reheat the dish. When you try it for the first time, you will understand why. The crackers on the outside form a nice crispy crust, while inside you will find a juicy and tender filling. It is this contrast of tastes and sensations that is very important and disappears over time - the crackers become moist.

It would be very interesting to know what they served Pozharsky-style cutlets with in the tavern? If you turn to native Russian cuisine, then buckwheat porridge and baked potatoes come to mind. In the modern world, it complements regular mashed potatoes well.

I think you've seen photos where a chicken leg bone is peeking out of a cutlet. If you want and have a bone, you can serve it that way.

If anyone wants sauce. Again, I want something old... As practice has shown, I am not at all a historian of Russian cuisine. What might be suitable? Creamy cheese sauce, it is 100% suitable, but where is it, where is traditional Russian cooking. Mushroom is not bad either. Moreover, it seems to me that it is better to beat it with a blender until it has a homogeneous consistency.

The finished Pozharsky cutlets turn out to be very juicy inside, despite the fact that they are made from the driest part of the chicken. The butter inside will melt, but will hardly run out; a special breading of large crackers will not allow it to do this. Be sure to try it, this old recipe will become your favorite!

Lazy recipe for pozharsky cutlets

As I promised, in addition to the main one, there is a second recipe, simplified, so to speak, for the “lazy”. Although in reality it is not so simple.

Ingredients

• chicken gustka (without skin and bones) – 3 pcs;
• butter – 150g;
• cream 10% – 100ml;
• breadcrumbs – 7-8 tbsp;
• salt - to taste;
• butter for frying – 1 tbsp;
• vegetable oil – 100ml.

This quantity makes 7-9 cutlets.

Cooking the “simple” way

Serve hot. They also don't turn out dry at all. This recipe is, of course, simpler and faster. The cutlets are also tasty, but still inferior in taste to their famous Pozharsky relatives.

Cook, compare, bon appetit!

The classic recipe for Pozharsky cutlets appeared a long time ago, back in the time of Pushkin. But not everyone knows how to cook them, but the result is a truly tasty dish.

Golden crust, juicy filling, tender meat - these are the cutlets according to this recipe.

• one egg and onion;
• half a whole chicken;
• salt and spices to your taste;
• 50 grams of butter;
• a glass of cream;
• 100 grams of white bread.

Process step by step:

1. Grind the meat using a blender or chop it very finely.
2. Turn the onion into small squares and fry a little in a frying pan, then add to the chicken.
3. Beat in an egg, add seasonings and chopped pieces of butter.
4. Soak the bread in cream, remove excess liquid and add it to the rest of the products, mix thoroughly.
5. From the resulting mass we form medium cutlets and fry on both sides. Then we put them in the oven for another 20 minutes, preheated to 170 degrees.

Pozharsky cutlets with croutons turn out very crispy, but at the same time they do not lose their tenderness inside.

Required Products:

• salt and spices to your taste;
• 500 grams of chicken fillet or prepared minced meat;
• 200 milliliters of milk or cream;
• breadcrumbs;
• one egg;
• about 30 grams of butter;
• 100 grams of white bread.

The process is sequential:

1. We turn the chicken into minced meat or use ready-made one. Mix it with spices and chopped butter.
2. Remove the crust from the bread, soak it in cream or milk and also add it to the meat.
3. Mix the mixture well and make small cutlets out of it.
4. Prepare the breading: pour breadcrumbs into one container, and lightly beat the egg in another.
5. First dip the formed cutlets into the egg mixture, then into breadcrumbs, fry a little on both sides and cook until fully cooked in an oven preheated to 180 degrees for about 7 minutes.

The pre-revolutionary cutlet recipe is a cooking option used by Daria Pozharskaya. It is completely simple and only requires compliance with some nuances.

Required Products:

• 200 milliliters of heavy cream;
• about 800 grams of chicken meat;
• three onions;
• 200 grams of butter;
• 100 grams of bread;
• spices to your taste.

The process is sequential:

1. We do not crush the chicken, but only chop it into very small squares.
2. The onion is chopped and lightly fried in a frying pan, then added to the meat.
3. The bread is divided into two parts. One, along with the butter, goes into the refrigerator to freeze a little. And the second one softens in cream and goes to the chicken.
4. After 10 minutes, the oil can be removed and added to the rest of the products. Place the resulting mass in the cold again and let it stand for about 30 minutes.
5. Pour warm water into a bowl, and constantly wetting your hands in it, form the cutlets. Then we roll them in breading, which we make from frozen bread, crushing it into crumbs.
6. Cook in oil on both sides until a characteristic crust appears.

Add cheese to the dish

You can make the cutlets more interesting if you add cheese to them, especially if it has a piquant taste.

Required Products:

• 150 grams of cheese;
• breadcrumbs;
• 600 grams of chicken fillet or minced meat;
• spices to your taste;
• 150 milliliters of milk;
• a few slices of white bread.

The process is sequential:

1. Grind the meat with a knife or take ready-made minced meat. Mix it with the selected seasonings.
2. Remove the crust from the bread, soak in milk until softened and add to the chicken.
3. We turn the cheese into medium-sized squares.
4. We make cutlets of any size from minced meat, and put a piece of cheese inside.
5. Roll the pieces in breadcrumbs, fry the cutlets for a few minutes in a frying pan, and then cook in the oven for about 7 minutes at 180 degrees.

Pozharsky cutlets from Yulia Vysotskaya

This option is not much different from others, but there are some nuances.

Required Products:

• half a liter of milk;
• salt and pepper as desired;
• 800 grams of chicken fillet;
• 100 grams of butter;
• three slices of bread;
• breadcrumbs.

The process is sequential:

1. We make minced chicken from the chicken, and you need to mince it twice. First, only meat, and then together with bread, which is pre-soaked in milk.
2. About 70 grams of butter needs to be melted and added to the minced meat.
3. With wet hands, make cutlets out of the mixture, fry for a few minutes in a frying pan, then place on a baking sheet. Place a small piece of butter on top of them and keep in the oven for 10 minutes at 200 degrees.

From chef Ilya Lazerson

The famous chef offers his recipe.

Required Products:

• spices to your taste;
• 4 slices of bread;
• 100 milliliters of heavy cream and the same amount of milk;
• chicken fillet weighing 600 grams;
• two spoons of flour.

Cooking process:

1. Soak half the bread in milk, and chop the other half and dry it in the oven.
2. We turn the meat into minced meat by mixing it with cream, wet bread and spices.
3. Form cutlets from the resulting mass, roll in breadcrumbs and fry in a hot frying pan for 2-4 minutes on each side. Then put it in a hot oven for another 5-7 minutes.

Tender pork cutlets

In general, chicken is used for Pozharsky cutlets, but why not make them from pork?

Required Products:

• 600 grams of pork;
• 150 milliliters of milk;
• seasonings to your taste;
• two slices of bread;
• 30 grams of butter.

Cooking process:

1. First, prepare the meat. It needs to be cut into pieces and beaten very well, then twisted into minced meat.
2. Mix it with seasonings and bread soaked in milk.
3. Cut the butter into pieces and also add it to the meat.
4. All that remains is to fashion the cutlets, hold them in the frying pan for a while, and then bring them to full readiness in an oven preheated to 200 degrees for about 7 minutes.

Pozharsky cutlets can rightfully be called a legendary dish, whose history begins in the 19th century. Everyone who has tried this dish says that it is very tasty and satisfying. In the article we will cover in as much detail as possible all the available information about the dish of Russian origin, we will present an old pre-revolutionary recipe with photographs and videos, step-by-step description, as well as other interesting cooking options that are used by chefs around the world.

Dishes mentioned in poetic works are rare. And those to whom Pushkin dedicated poems are completely rare. The great classic wrote a message to his friend back in 1826, in which he recommended having dinner with Pozharsky at the tavern. Emperor Nicholas I himself said that cutlets are a delicious meat delicacy.

The recipe was invented by innkeeper Evdokim Pozharsky from Torzhok, only there it was possible to eat cutlets, which got their name from the name of the inventor. Initially they were made from chopped beef and butter, but later they made changes to the recipe for the classic dish and began to make it from minced chicken or turkey. A mixture of eggs and milk was used, into which the finished cutlets were dipped and then rolled in breadcrumbs to form a crispy crust. The cutlets were fried in melted butter.

Today, with the advent of manuals and cooking instructions, every housewife can make the famous dish that Pushkin sang so well in his works. Traditional Pozharsky cutlets are usually made from chicken, wild bird or turkey, mixed with butter, cream and pepper. But it’s important to remember that this is a real culinary miracle, the preparation of which requires time, effort and truly enthusiastic approach. Below is a step-by-step correct and tasty recipe for cooking Pozharsky cutlets and all the subtleties of this process.

Almost a classic

The composition of this recipe is slightly different from the version of the great culinary experts Daria and Evdokim Pozharsky, it contains onions. Spend a couple of hours on such a culinary masterpiece and please your loved ones by offering them a tasty snack. To prepare Pozharsky cutlets, use:

• 800 g chicken meat.
• 400 g onions.
• 360 g white bread without crust.
• 1 cup cream 30% fat.
• 150 g butter.
• Olive oil for frying.

It is important to follow several rules for choosing products. Chicken meat for cutlets should be fatty; chicken legs (legs and thighs) are ideal. You can take 500–600 grams of meat from the leg for 100 grams of chicken breast.

Preparation of products

The thighs are cut, the skin is removed and the bone is taken out. Grind the chicken in a blender or meat grinder. Peel the onion and chop it very finely. Fry in olive oil until translucent, being careful not to overcook. Cool the onion.

Divide the bread into two unequal parts. Cut the smaller part or break it into small pieces and put it in a deep container. Pour in the cream and press down lightly, dipping all the pieces into the liquid. Place most of the bread in a paper bag (or piece of parchment paper) and leave in the freezer for an hour. Cut the butter into cubes and place in the freezer.

Preparation of minced meat and breading

Mix ground chicken meat with fried onions. Add bread soaked in cream to it without squeezing. After adding salt and pepper, mix the minced meat with a spoon and beat it with your hands like dough. You can wrap the minced meat in a plastic bag and beat it on the table.

Remove the butter from the freezer and add it to the minced meat. Mix the mixture, cover with film and refrigerate for half an hour. Stir the mixture quickly so that the butter does not melt. In the refrigerator, the minced meat will become more homogeneous due to the cooling of the fat.

While the minced meat is cooling in the refrigerator, you can start breading. Remove the remaining part of the loaf from the freezer and grate it. Place the resulting petals on a plate.

Heat treatment

Remove the minced meat from the refrigerator. Fill a deep container with hot water - it will be useful when forming cutlets. With your hands soaked in hot water, form round-oblong patties. Roll with breadcrumbs (breaded) and place on a plate. Prepare all the ingredients in this way. Place the dish with cutlets in the refrigerator for 10 minutes.

It is important to fry it correctly, because to make it tasty, you need to take into account several features. Prepare the oven and frying pan. Preheat the oven to 180 degrees. Place a thick-walled frying pan over medium heat.

To fry, pour 2 tablespoons of olive oil and a tablespoon of butter into the pan. Place the cutlets in a frying pan and quickly fry until crisp. Most often, when the last one is placed on the frying pan, it’s time to turn the first one over.

Place the finished cutlets on a baking sheet lined with parchment paper and place in the oven for 7–12 minutes. They will turn out crispy on the outside and tender and juicy on the inside - it’s very tasty.

It is better to serve baked potatoes or vegetable salad as a side dish. They should be served immediately; Pozharsky cutlets should not be reheated, as the balance between the crust and filling will be disrupted. An ordinary semi-finished product has approximately the same composition, but the cooking technology is completely different, which is why the taste is lost.

Cheese option

A new recipe for Pozharsky cutlets with cheese and garlic - piquant and original. These cutlets are made from chicken breasts and baked in the oven - thus creating a dish with significantly fewer calories. These cutlets are prepared using the following ingredients:

• 0.5 kg chicken breast.
• 200 g white bread without crust.
• 0.5 cups of milk.
• 150 g cheese.
• 2 cloves of garlic.
• Salt and pepper.

Even a novice cook can master a recipe with a photo and a detailed description of the cooking process of a famous dish at home. Microwave the milk for 20 seconds. Cut the bread into arbitrary pieces, place in a bowl and fill with milk. Peel the garlic and pass through a press. Cut skinless chicken into pieces. Grind the meat and soaked bread in a meat grinder.

Mix the minced meat thoroughly, add salt, pepper, and garlic. Beat out the mass. Cut the cheese into 1x3 centimeter pieces. Pour the breading into a flat plate. Form into balls and place a piece of cheese in the middle. Make oblong cutlets and roll in a bowl with breadcrumbs.

Preheat the oven to 180 degrees. Line a baking sheet with parchment paper or foil and place the prepared tortillas on it. Bake in the oven for 10–15 minutes (depending on the oven).

Ready-made Pozharsky cutlets are best eaten immediately, while the cheese inside is melted and soft. The side dish is served with products containing minimal calories, since this recipe is most often used for dietary nutrition.

Veal with mushrooms

This original recipe for Pozharsky cutlets contains veal instead of chicken, as well as original breading. Try making this dish for your family. You will need:

• 400 g veal.
• 100 g loaf without crust.
• 250 g toast bread.
• A glass of cream.
• 100 g butter.
• 400 g champignons.
• 2 medium sized onions.
• A glass of milk.
• 1 tbsp. l. flour.
• Salt and pepper to taste.

Cut the toast bread into cubes and dry in the oven. Soak the loaf in a glass of cream for half an hour. Finely chop the butter and place it in the freezer.

Cut boneless veal (neck, shoulder or thigh) into pieces. Place the meat and soaked bread in a blender or food processor and grind. Salt and pepper the mixture. Move carefully. Add butter from the freezer. Place the resulting mass in the refrigerator for half an hour.

Place the dried crackers on a large flat plate. Form the minced meat into flat cakes and roll them in breadcrumbs. Place on large plates and refrigerate for another 10-15 minutes.

Preheat the oven to 180 degrees. Heat the vegetable oil in a deep frying pan with a thick bottom and quickly fry the Pozharsky cutlets until golden brown. Place them on a baking sheet and place in the oven for 7-10 minutes.

At this time, you can prepare a side dish of mushrooms. Heat vegetable oil in a saucepan and fry onion cut into half rings. Add champignons, chopped into slices. Fry the vegetables and sprinkle them with flour. Stir, add milk, salt, pepper and place on low heat. Simmer for 6–10 minutes.

Pozharsky cutlets prepared according to the given recipes are not a strict technological map. The cooking method can be changed by adding chicken instead of veal - breast or legs, or a combination of both. But remember, the main rule is to serve the dish hot. The Pozharskaya cutlet in the photo will not be able to convey this wonderful taste, so try it and improve your culinary skills.

Pozharsky cutlets are one of those Russian national dishes, the original recipe of which is lost in the mists of time, and the history of its creation is a collection of beautiful myths - choose to your taste. Probably, it is “historical” curiosity that drives us when we decide to cook “something like that.” Meanwhile, Pozharsky cutlets are a simple and understandable dish. Cutlet. It contains chicken meat, white bread and cream. Although... not really, or not at all... Still, this is a “sort of” dish - it has a very special breading and a lot of culinary intricacy.

For an authentic recipe for Pozharsky cutlets (if there is one at all), see. The discrepancies concern the composition of the products. But the main thing in the recipe is not they, but the most tender meat and crispy shell. It is their creation that is the culinary goal of the housewife - and all experts agree with this.

Yield: 10 cutlets. Cooking time 40 minutes + cooling (30-40 minutes).

Ingredients

• chicken meat (fillet, breast) - 500 grams
• fresh bread crumb - 60 grams
• cream 20% fat - 300-400 grams
• white pepper, salt, nutmeg - to taste
• breadcrumbs
• egg - 1
• vegetable oil for frying

How to cook Pozharsky cutlets

Pour the cream into a bowl and place the bread to soak. And get started with the minced meat.

Minced meat for Pozharsky cutlets. Grind the chicken meat. It is necessary to achieve the most smooth, without any inclusions, tender minced meat. There are several ways to turn meat into mince.
If you are good with a knife, then chop it up (frozen meat is good at chopping with a heavy knife).
If this method does not work, use a meat grinder with a very fine grid and crank 2-3 times.

The last and easiest, and perhaps the best method is to use a blender, which will literally turn the meat into a paste with a great smooth texture. Be sure to check later to see if there are any pieces left; they should not be larger than a raw buckwheat grain.

Add cream with the crumb that has blossomed into the minced meat. If you are afraid that if you pour out all this liquid you will end up with a liquid mass, you can add a little at a time. But you can be sure that the meat will absorb everything without a trace.

Then mix everything thoroughly, literally beat it. And we get dense, cream-like minced meat.
Pepper and salt, add nutmeg and mix thoroughly again. This mixing contains the main intrigue of the Pozharsky cutlets recipe.

INTRIGUE. Making cutlets from such minced meat is a process for the patient and diligent. The point is that the minced meat must be kneaded properly. Almost the same way we do it with dough, but not quite like that. The goal is a perfectly uniform texture. Therefore, kick, pinch, roll and do whatever you want with the minced meat, exactly until you understand that you can sculpt. Then immediately stop manipulating and put the bowl in the freezer so that your workpiece freezes and you can continue working with it. 30-40 minutes in a cold place will be enough.

Prepare the breading: Place breadcrumbs (breadcrumbs) in a plate and mix the egg in another.

If you want to bread in fresh bread crumbs, this is how they are made. First, a piece of bread is kept in the refrigerator (up to one hour), and then carefully, using a grater, it is freed from its crust.
The crumbs then turn out to be flakes, big and beautiful. It's hard to say why, but this breading always tastes better.

Form cutlets. The shape doesn't affect the taste, so make it the way you like.
Once molded, roll the meat pieces in breadcrumbs - the cold sticky minced meat will be perfectly covered with crumbs.
Don't forget to wet your hands with hot water. And try to sculpt quickly so that the minced meat does not get warm.

I used an egg, so I just floated into it. Dip. Generously.

And again in breadcrumbs.

Cooking on fire. The process of cooking already formed cutlets consists of 2 parts: first, they must be fried in a frying pan with vegetable oil over high heat to form a beautiful crust-shell, and then the inner filling, minced meat, must be cooked in the oven.

Fry the cutlets for just a few minutes and immediately place them on a baking sheet (or on foil).

Place in the oven for 10 minutes with convection turned on (if possible) at a temperature of 170-180 degrees.
Or in normal mode at the same or slightly less t.

Serve immediately from the heat.
And for the side dish, of course, potatoes, as well as salted mushrooms and a steamy shot glass.

About the “authentic recipe” for Pozharsky cutlets

They say that the authentic recipe (is there such a thing?!) did not use an egg (I use it) and onions, and the chicken was taken to be the fattest and fattest for slaughter: breast and leg meat were combined for the cutlets. If it was only chicken at all, that is not a fact.

In modern editions of Pozharsky cutlets, oil is handled differently. Allegedly, the ancestors used only melted milk, which is logical. But today, good quality butter is enough. In addition, in recipes you can find a recommendation to mix butter with olive oil or fry cutlets exclusively with vegetable oil. Which you agree is more suitable for adherents of a healthy diet.

Culinary historians also argue about what was used: milk, cream or sour cream. And what were they breaded into: fresh crumbs or dry ones?

You can also find a recipe element a la - adding small pieces of chopped cold butter directly to the minced chicken. But this is a matter of taste, and is unlikely to have anything to do with the historical recipe.

Of course, there were no traces of any spices (today you can’t live without them).

And a little more from the history of Pozharsky cutlets

The very name of the cutlets is intriguing. What side does Prince Pozharsky have (if, of course, it’s his name that the cutlets bear) towards cutlets? There are several versions of why cutlets are called that, but two are most widespread.

The first one says something like this. Prince Pozharsky ordered his cook to prepare veal cutlets, which he loved so much, and the cook made so skillfully. Moreover, there was a reason - the Grand Duke of Moscow came to visit. The cook replied that, alas, the veal had run out yesterday. Having threatened the cook to make a cutlet out of himself if they were not on the table by the appointed time, the prince went about his princely affairs. And the cook... and the cook saw a chicken running past, and it dawned on him.

The second legend is a little less beautiful. It talks about the city of Torzhok and certain Pozharskys who lived in it and ran a tavern. By the way, it is true that the Pozharskys cooked amazing cutlets in their tavern. Pushkin himself advised Sobolevsky to dine at his leisure in Torzhok and try the Pozharsky fried cutlets (A.S. Pushkin “From a letter to Sobolevsky”).

The legends are, of course, wonderful, but the fact is that no reliable recipe has survived. And this gives our imagination free rein: having prepared our own version of Pozharsky cutlets, we will not hear that we made completely different ones from those that Pushkin enjoyed. So, we'll experiment.

A couple more recipes for Pozharsky cutlets to add to your collection.

Pozharsky cutlets with butter

Recipe ingredients

• chicken fillet - 650 grams
• milk - 200 ml
• white bread crumb - 100 grams
• butter - 50 grams
• breadcrumbs
• egg - 1
• vegetable oil for frying

How to cook

Pour milk over the bread and let it soften. Turn the meat into minced meat by passing it through a meat grinder.
Mix together the minced meat, milk, soft butter and bread. Add salt to taste. And pass through the meat grinder again. And then beat it thoroughly (take a little minced meat into your hand and sharply slap it back into the bowl - do this very carefully).

When the mass becomes plastic, form cutlets, roll each of them in breadcrumbs, then dip in egg and roll again.

Fry in a heated frying pan until golden brown. Then place in the oven for 10 minutes.

Pozharsky chicken and veal cutlets

It turns out to be a very interesting taste of cold cuts.

Recipe ingredients

• veal - 400 grams
• chicken meat - 400 grams
• onion - 400 grams
• cream 20% fat - 200 ml
• white bread crumb - 150 grams
• butter - 150 grams
• salt pepper
• breadcrumbs
• ghee for frying

How to cook

Place the crumb in a bowl and fill with milk.

Finely chop the onion. Put a little butter in a frying pan and fry the onions in it. But don't let it turn golden! Just soften it and make it transparent, that's enough.

Prepare the minced meat by mincing chicken and veal, bread and cooled onions. Season with salt and pepper, beat the meat mixture thoroughly. Place it in the refrigerator for half an hour.

Push the cooled butter into the minced meat, mix and put it back in the refrigerator for half an hour.
Form cutlets by coating each one in breading. Fry in melted butter until golden brown. Then bring to readiness in the oven (t - 200 degrees, time - 7 minutes).