What are Pozharsky cutlets made from? Pozharsky cutlets, classic recipe. Pozharsky cutlets in large breadcrumbs

The article offers you several recipes for preparing juicy and tender “Pozharsky” cutlets.

INTERESTING: The cutlets got their name in honor of the owner of the hotel with the surname Pozharsky. Once, Nicholas 1 stayed in these hotel rooms and was treated to cutlets here. The original recipe for cutlets was supposed to consist of veal, but by chance there was only chicken in the kitchen. The hostess was not at a loss and quickly “figured out” chicken fillet cutlets with butter and without onions. The dish turned out to be so tasty that the emperor invited her, Daria Pozharskaya, to the court to manage the kitchen. These cutlets are strikingly different from any other with their golden brown crust and juicy, tender, soft fillet inside.

What you need to prepare for original cutlets:

Chicken meat - 0.5 kg. (you can take only fillet or combine it in equal proportions with red chicken meat).
Butter - 4-5 tbsp. (fatty, high quality, without vegetable impurities).
Medium fat cream– 2-3 tbsp. (10-15%)
Loaf pulp without crusts– from 2-3 slices
Full fat milk– 60-70 ml. (homemade or store-bought)
Egg- 1 PC. (it's better to use homemade)
Breadcrumbs– homemade is better (twisted stale crackers).
Salt– a few pinches

Cooking:

The secret of the cutlets is the delicate texture of the meat, which is obtained only by turning it through a meat grinder twice.
Stir soft butter directly into the minced meat and add a little salt.
You can add a little pepper to taste and mix the mass again.
Soak the bread in milk, add the crumb and cream to the meat (it would be a good idea to mince all the minced meat again).
The cutlets should be formed by hand; they will turn out flat.
After this, they need to be rolled well in butter and then in breadcrumbs (if necessary, do this in 2 layers).
You need to fry them in oil and low heat so that the meat is thoroughly baked, but not too dry.
Each side of the cutlet should be kept on the fire for at least 8, but no more than 10 minutes (a crust will appear).

Classic “Pozharsky” cutlets

How to cook Pozharsky chicken cutlets with croutons: a delicious old recipe

Try frying cutlets in large homemade breadcrumbs. This method will keep the meat juicy inside and gain a thick, crispy crust. Preparing crackers is not difficult; cut the stale bread into small cubes and leave to dry (for several days).

What to prepare:

Chicken fillet - 2 breasts (about 0.5 kg, can be replaced with other chicken meat or mixed two types).
Butter - 2-3 tbsp. (fat, high quality)
Heavy cream - 2-3 tbsp.
Black pepper - a few pinches
Salt - a few pinches
Egg - 1 PC. (it's better to use homemade)
Homemade crackers – approximately 100 gr.

Cooking:

Grind the chicken meat twice in a meat grinder
Add butter and cream to the prepared minced meat, add spices
Beat in the egg and mix everything thoroughly
If the mixture is dry, you can add a little more cream.
Form cutlets and roll them in breadcrumbs
Fry in plenty of oil, but over low heat.
Frying time 7-9 minutes on each side

Cutlets in large breadcrumbs “Pozharskie”

How to cook Pozharsky turkey cutlets with croutons: recipe

Turkey meat is also ideal for preparing tender and juicy cutlets. It is best to take fillet.

What you need to prepare:

Turkey fillet – 0.5-0.6 kg. (can be mixed in equal proportions with red turkey meat).
Butter - 4-5 tbsp. (only high quality oil).
Heavy cream - 100-150 ml. (25-30%)
Loaf crumb - 3-4 slices (only without crusts)
Seasonings to taste
Homemade breadcrumbs

Cooking:

The meat should be passed through a meat grinder twice or three times.
After this, soak the loaf crumb in cream
The cream should not be squeezed out; add the crumb to the meat and grind again with a meat grinder.
Add soft butter to the minced meat
Place the mixture in the refrigerator for half an hour (the oil will “set” and make it easier to form the cutlets).
Place the molded cutlets in breading and sprinkle
Fry in plenty of oil for 7-8 minutes on each side.

Turkey “Pozharsky” cutlets

What side dish is suitable for Pozharsky chicken and turkey cutlets?

Pozharsky cutlets are a real “festival of the stomach”. This meat treat is ideal for a holiday or everyday table. You can serve the cutlets with melted butter, and the side dish will ideally complement their rich and delicate taste.

Suitable as a side dish:

Vegetable stew
Fried vegetables
Boiled vegetables
Green pea
Mashed potatoes
Fried mushrooms
Pasta
Cereals
Bakery

Video: “Pozharsky chicken cutlets”

When many people hear the phrase “Pozharsky cutlets,” the popular militia under the leadership of Minin and Pozharsky, famous in the history of Russia, comes to mind. However, our cutlets have nothing in common with this event.

In the 19th century, one kind peasant ran a tavern in the city of Torzhok. The name of this man is Evdokim Pozharsky. And the signature tavern dish there was chopped veal cutlets. The food was so tasty that Pozharsky cutlets became a popular dish, first in the city, and then throughout Russia. Even the great poet Alexander Pushkin mentioned them in his friendly letters:

“Dine at your leisure

At Pozharsky's in Torzhok,

Try the fried cutlets

And go light.”

Currently, Pozharsky cutlets are prepared not only from veal. Chicken, beef, rabbit, duck and even goose are used as the base.

Read more about choosing meat for Pozharsky cutlets below.

What meat makes the best Pozharsky cutlets?

According to many famous chefs and culinary specialists, the most suitable meat for Pozharsky cutlets is chicken. It is from chicken fillet that the most tender, juicy and delicious cutlets with a golden crust are obtained.

However, this does not mean that Pozharsky cutlets are made only from chicken. You can use any game or dietary rabbit meat. However, make sure that cartilage and skin do not get into the mince for cutlets.

For minced meat, meat is never minced. It is always cut into small pieces with a knife, spices are added and mixed well, sometimes adding olive oil, sour cream or an egg.

Sometimes the meat for cutlets is boiled a little, and only then cut into pieces. This makes the cutting process easier.

Classic Pozharsky cutlets are suitable for both an everyday menu and a festive feast. Do not fry the cutlets too much - the meat will be too dry. However, some people like deep-fried meat - then you should put a little butter in the minced meat, but for others it’s the opposite. With such subtleties, individual culinary preferences should be taken into account.

Ingredients:

800 gr. chicken fillet;
50 gr. cream 15% fat;
80 gr. pulp of white bread;
50 gr. butter;
7 tablespoons olive oil;
70 gr. breadcrumbs;
salt, pepper, spices - to taste.

Preparation:

Rinse the chicken well under water and chop into very small pieces.
Pour cream over the white bread pulp and leave for 15 minutes. Then grind the bread in a blender.
Add bread gruel to the minced meat, salt, pepper and add your favorite spices. Leave to marinate for about 2 hours.
Then add soft butter to the meat and mix the minced meat thoroughly.
Using your hands, form the minced meat into cutlets and roll them in breadcrumbs.
Take a large frying pan and heat over medium heat. Fry the cutlets in plenty of olive oil.

Classic Pozharsky cutlets are combined with pasta and mashed potatoes, as well as with the New Year’s Olivier salad.

Pozharsky cutlets with onion and egg in the oven

If your family loves the combination of onions and meat, you can safely prepare this version of Pozharsky cutlets. The cutlets will turn out tastier if you put fried onions in the minced meat instead of raw ones. A chicken egg added to the minced meat will make it easier to form the cutlets and prevent the pieces from falling apart.

Cooking time - 2.5 hours.

Ingredients:

500 gr. chicken breast;
2 large onions;
2 chicken eggs;
a bunch of dill;
70 gr. breadcrumbs;
1 tablespoon paprika;
3 pinches of salt;
2 pinches of ground black pepper.

Preparation:

Take a chicken breast and chop it into pieces.
Cut one onion into thin half rings, and finely chop the other and mix with the meat.
Break 2 eggs and add to the meat. Add finely chopped dill and paprika. Season with salt and pepper. Using your hands, knead the minced meat to a uniform consistency. Leave to marinate for 1 hour.
Use your hands to form round cutlets, flattened on top, and roll each in breadcrumbs.
Grease a large iron baking sheet with butter and place the resulting chicken cutlets. Bake for 30 minutes.
Serve Pozharsky cutlets with fresh vegetable salad. Bon appetit!

Pork fire cutlets with cheese

Don't be afraid to cook the famous Pozharsky pork cutlets. This dish is suitable for a holiday table as a main dish. Unless you take meat with a small amount of fat. Then you will get real Pozharsky cutlets, no worse than chicken ones!

Ingredients:

700 gr. lean pork;
200 gr. bread crumb;
a bunch of parsley;
300 gr. Cheddar cheese;
2 pinches of ground horseradish;
1 teaspoon apple cider vinegar;
2 teaspoons dry red wine;
salt, pepper, seasonings - to taste.

Preparation:

Wash the pork and chop finely.
Soak the bread crumb in a marinade of red wine and apple cider vinegar.
Chop the parsley and add it to the pork. Put in the bread pulp. Salt and pepper the minced meat. Add your favorite spices and ground horseradish.
Cut the Cheddar cheese into thin pieces 5x5 cm.
Form oblong cutlets and place them on an oiled baking sheet. Place a piece of cheese on top of each cutlet. Bake in the oven for 30 minutes.
Pork Pozharsky cheese cutlets will be combined with a glass of dry red wine. Bon appetit!

Pozharskie boiled beef cutlets with butter

To make meat easier to chop, many housewives boil the meat. This way the minced meat pieces turn out smoother and it takes less time to make the product. To prevent the beef from being too dry, add a couple of pieces of soft butter to the minced meat.

Cooking time - 1 hour.

Ingredients:

650 gr. beef;
70 gr. butter;
60 ml beef broth;
a couple of drops of lemon juice;
salt, pepper - to taste.

Preparation:

Place beef in a saucepan with water and cook until tender.
Cut the boiled meat into pieces along the fibers, pour in 60 ml of broth and sprinkle with lemon.
Soften the butter at room temperature and mix with the meat. Salt and pepper to taste.
Take baking foil and cut it into 15x15 squares.
Wrap each formed patty in foil. Place on a dry baking sheet and place in the oven for 35 minutes to bake.
Carefully remove the layer of foil from the finished Pozharsky cutlets. Serve with rice side dish. Bon appetit!

Chicken meat is the basis of Pozharsky cutlets, the cooking technology of which has its own secrets and subtleties. This dish can safely be classified as a holiday dish for its originality and extraordinary taste.

History of the dish

The recipe for this dish has been known since pre-revolutionary Russia, when Tsar Nicholas II stopped for the night at a tavern and ordered veal for dinner. The innkeeper was very upset by the lack of veal on the farm, but his wife Daria Pozharskaya decided to cheat and prepared a dish from chicken meat.

The replacement of products was not noticed and the king liked it; according to eyewitnesses, he gave the recipe to his cooks and ordered the dish to be prepared in his palace.

Benefits and harms

The dish is prepared from chicken meat, which, compared to other types, contains less harmful fats and is rich in proteins, microelements and amino acids. Chicken is indicated in the diet for the prevention of diseases of the nervous system, heart, blood vessels and joints.

Considering the short frying time of the product, they do not put additional stress on the digestive organs. The main attention should be paid to choosing quality meat for this dish. You should not buy dubious-looking chicken that has been lying on store shelves for a long time, with stains on the skin or a foreign odor.

The nutritional value of the finished product is 150 kcal/100 g, more than 55% are proteins.

Difficulty and cooking time

The technology for preparing cutlets has its own characteristics, without them the dish would not turn out so unusual, which delighted the visitors of the pre-revolutionary tavern. The highlight of the dish is its crispy crust and very tender, juicy filling.

The breading is prepared independently and will take some time. Crusts of white bread (crusts) are used for it. If they are sufficiently dried, they are grated on a coarse grater, the result should be small long sticks. If you have fresh crust on hand, first freeze it in the freezer and then grate it.

The resulting breading is poured into a separate container in which the semi-finished product will be rolled before frying.

How to make breadcrumbs at home? Video from Ilya Lazerson:

You need to spend about 1 hour kneading the minced meat; it needs to be brought to a viscous consistency; this process does not involve rushing.

Fry in a frying pan, place them so that they do not touch each other. While the first batch is fried, the next batch, formed and breaded, is stored in the refrigerator.

After frying, the cutlets are placed on a baking sheet and finished in the oven.

The time required to prepare the food before serving it on the table takes approximately 1.5 hours.

Pozharsky cutlets - a classic recipe

In order to get as close as possible to the ideal taste of the food that the emperor tasted, you need to choose fresh and high-quality products for preparing cutlets.

Ingredients:

List of products	Quantity (g)
	400
Chicken meat from legs or thighs	400
Cream or milk with a fat content of 20-25%	250 ml
Crumb of white bread or loaf	250
A crust of white bread	300
Onion	3 large onions
Refined vegetable oil	150
Butter	150
Salt, ground white pepper	taste

This amount of products makes 10 pieces.

The secret to making juicy minced meat

A distinctive feature of this dish is the type of meat from which it is prepared. Only minced chicken is used. Each housewife decides which part of the bird to take individually, depending on the expected result. Minced chicken breast will contain fewer calories; legs or thighs will make it softer and fattier. The ideal option is when these two types of meat are mixed, they are taken in equal proportions.

To prepare tasty minced meat, meat is separated from bones, skins and excess films, washed, and placed on a paper towel to remove remaining moisture.

To obtain minced meat, the meat is ground in a manual mechanical or electric meat grinder with a large attachment.

It is better not to use a blender, the minced meat from it turns out to be puree, products made from it will not hold their shape and will come out denser than they should be according to tradition.

If you try to mince the meat by finely cutting it with a knife, you will also not get the desired result - the inhomogeneous minced meat will disintegrate during frying.

To obtain tender minced meat, the meat must be twisted 2 times in a meat grinder and placed in a deep bowl.

For minced meat, stale white bread (crumb) is used; if this is not available, soft bread is cut into small pieces and dried in the oven. Then the crackers are poured with chilled milk or cream. After softening, the bread is lightly squeezed and added to the bowl with minced meat.

The preparation of onions for the recipe also has its own characteristics. The onion is cut into small cubes and sauteed in butter over very low heat until it acquires a transparent color and becomes soft. Excess fat is removed from the cooled onion by placing it on gauze or a paper napkin and added to the rest of the products.

This recipe uses butter, which is added to the main mass. On this matter, there are different opinions about the fact that this product was not in Daria Pozharskaya’s version, but it still turns out tastier, the oil gives a creamy flavor to the finished dish. Before use, cut the butter into small cubes of 0.5-1 cm and place in the freezer.

All ingredients must be thoroughly kneaded until they become plastic so that they do not crumble. To do this, the minced meat is kneaded, collected into one lump and beaten - thrown with force onto the bottom of the dish, kneaded again. Repeat this process until the lump turns into one elastic mass.

How to make cutlets?

Cooking Pozharsky cutlets according to the classic recipe step by step in the photo:

Separate the chicken meat from the bones, rinse, dry, and grind through a meat grinder 2 times.
Peel the onion, chop finely, fry in butter until soft, without turning golden.
Soak the pulp of a loaf or other white bread in milk, squeeze out a little.
Combine the minced meat with the bread pulp and onion, add salt, add ground pepper, and mix thoroughly.
Remove the pre-prepared butter (100 g) from the freezer, quickly combine with the minced meat, mix, and put in the refrigerator.
Prepare breading from bread crusts.
Remove the cooled minced meat from the refrigerator, form into cutlets, roll in breading, pressing it tightly against the minced meat.
Place the formed products on a plate, leave 3-4 pieces for the first batch of frying, and store the rest in the refrigerator.
Heat a frying pan, pour in refined vegetable oil, carefully, without damaging the mold, lay out the cutlets, fry until a crust appears.
Then place on a baking sheet lined with parchment paper and bake in an oven preheated to 200°C for 10-15 minutes.

The finished dish is laid out on lettuce leaves, served on a large flat plate, decorated with branches of fresh herbs, tomatoes and cucumbers, cut into circles.

Recipe from Ilya Lazerson. Video:

Cooking options

Cutlets with cheese

Soak the bread in well-heated milk for a while. Cut off the husks of the garlic and pass through a garlic press. Wash the chicken meat, then chop it into pieces. Mix wet bread with garlic and sprinkle with salt and pepper. Mix the mass thoroughly.

Separately, chop the cheese into cubes. Prepare the oven. Pour crackers into a separate bowl. Form cutlets with wet hands and place a piece of cheese in the middle of each semi-finished product. Dip the product in breadcrumbs and fry in a frying pan in butter. Grease the prepared pan with oil and place the cutlets. Bake the products for 15 minutes at 180 degrees.

Grind the chicken and pork until smooth, mix with chopped mushrooms, add cream to the ingredients and season with spices, mix the ingredients and prepare the minced meat. Form cutlets from the resulting mass and then bread them in white breadcrumbs.

Heat a cauldron with oil and fry semi-finished products for 3-4 minutes. Transfer the products to a baking sheet and cook until fully cooked in the oven for 5-7 minutes at a temperature of 170 degrees.

Pozharsky cutlets in large breadcrumbs

To prepare the products, you need to make minced meat based on chicken and beef. Salt and sprinkle with pepper. Cut white bread into squares measuring 0.5*0.5 cm and place in a deep bowl.

Form cutlets from the minced meat and bread them in breadcrumbs; they should adhere securely to the minced meat. Pre-heat a frying pan over a fire, add a little oil and fry. Then transfer to the oven and cook until done.

Cutlets in a slow cooker

Grind the washed and dried chicken fillet using a large kitchen knife or meat grinder. Grind the cooled butter into small cubes; you can grate it on a grater with a fine nozzle. Add to the minced meat and mix. Soak white bread in cream and then mix with minced meat, sprinkle with salt and pepper, add a little nutmeg, mix the ingredients. Place the mixture in the refrigerator and do not touch it for 20 minutes.

Beat the egg into a separate bowl and mix with breadcrumbs. Form the cutlet mixture into pieces and dip in egg, then in breadcrumbs. In the multicooker, set the “My recipe plus” mode and turn on the temperature to 140 degrees. Pour the oil into the bowl of the device and heat for 5 minutes. Place the meat products in a slow cooker and fry for 7-10 minutes on one side, then on the other for the same amount of time.

To prepare Pozharsky cutlets, it is better to use meat from the thighs, as well as tender fillet.
Add fresh butter to the cutlets; it must be of high quality; margarine or spread cannot be used instead of a natural product.
The bread used should be dense; it is better to use white bread that has small pores, for example, a sliced loaf. Instead, you cannot use ciabatta or baguette; you should not replace it with rye or another type.
The breading can only be replaced with salted crackers.
When using or adding beef or veal, you should use lard; it will add a little juiciness.

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:

Grind the meat using a blender or chop it very finely.
Turn the onion into small squares and fry a little in a frying pan, then add to the chicken.
Beat in an egg, add seasonings and chopped pieces of butter.
Soak the bread in cream, remove excess liquid and add it to the rest of the products, mix thoroughly.
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:

We turn the chicken into minced meat or use ready-made one. Mix it with spices and chopped butter.
Remove the crust from the bread, soak it in cream or milk and also add it to the meat.
Mix the mixture well and make small cutlets out of it.
Prepare the breading: pour breadcrumbs into one container, and lightly beat the egg in another.
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 recipe for cutlets 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:

We do not crush the chicken, but only chop it into very small squares.
The onion is chopped and lightly fried in a frying pan, then added to the meat.
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.
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.
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.
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:

Grind the meat with a knife or take ready-made minced meat. Mix it with the selected seasonings.
Remove the crust from the bread, soak in milk until softened and add to the chicken.
We turn the cheese into medium-sized squares.
We make cutlets of any size from minced meat, and put a piece of cheese inside.
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:

We make minced chicken, and you need to mince it twice. First, only meat, and then together with bread, which is pre-soaked in milk.
About 70 grams of butter needs to be melted and added to the minced meat.
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 cooking 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:

Soak half the bread in milk, and chop the other half and dry it in the oven.
We turn the meat into minced meat by mixing it with cream, wet bread and spices.
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:

First, prepare the meat. It needs to be cut into pieces and beaten very well, then twisted into minced meat.
Mix it with seasonings and bread soaked in milk.
Cut the butter into pieces and also add it to the meat.
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.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

15 Mar 2017

Content

This amazing dish was created by chefs in the mid-19th century and has since gained popularity all over the world. Pozharskaya cutlet is made from minced chicken meat, seasoned with butter, spices and baked in breadcrumbs. These days, the dish can be prepared at home, according to the famous recipe.

The history of Pozharsky cutlets

There are several legends telling about the history of Pozharsky cutlets. The most famous of them is associated with the innkeeper Daria Pozharskaya, who opened a hotel near Torzhok. One day the emperor stopped there and asked him to cook veal cutlets. There was no veal in the kitchen, it was replaced with chicken, made into something like a cutlet and decorated with a veal bone.

The emperor really liked the dish, and then the cook admitted to substituting the meat. The king was not upset, but, on the contrary, ordered this recipe to be included in the court menu. The dish turned out to be so successful that it became famous throughout Russia - princes and ordinary people ate it. Even Pushkin advised his friends to enjoy these cutlets, which were not too expensive, but became a masterpiece of Russian gastronomy.

How to cook Pozharsky cutlets

To properly prepare Pozharsky cutlets, you must first prepare all the necessary ingredients. You will need chicken legs and breasts; you cannot replace them with minced meat. You need to chop the products manually, using a very sharp knife, until they have a homogeneous, soft consistency. In addition to chicken, the composition includes cream with a fat content of 20%, white bread for croutons, onions, butter and spices. Pozharsky cutlets differ from classic ones in that they do not contain an egg during the process of mixing the minced meat.

Cooking Pozharsky cutlets begins with chopping the meat. To do this, it is best to take a sharp, heavy knife and finely chop the chicken, but if there is a lack of time, you can twist the chicken through a meat grinder or punch it with a blender. The onion is chopped, fried in oil until transparent, and mixed with crustless bread soaked in cream. Part of the butter is frozen, grated on a coarse grater, and added to the minced meat. Bread shavings are used for breading, and the cutlets are fried in a mixture of oils until golden brown. After that, they are sent to the oven to finish cooking.

Recipe for Pozharsky cutlets

A novice cook will definitely need a recipe for Pozharsky cutlets with step-by-step photos so as not to miss anything. The dish is ideal for treating friends, served for lunch or dinner with a side dish of buckwheat porridge, fresh vegetables or pickles. You can also prepare classic cutlets, diversify the minced meat by adding cheese, spices and mushrooms. But before experimenting with the recipe, you should try making cutlets according to the classic recipe.

Correct and tasty recipe for Pozharsky cutlets

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 190 kcal.
Purpose: for lunch.
Cuisine: Russian.

A correct and tasty recipe for Pozharsky cutlets requires precise adherence to proportions and components. For 800 grams of chicken you need a glass of cream and 400 grams of onions. Pozharsky-style cutlets are prepared with white bread croutons (for breading), which gives the dish an appetizing, crispy crust. The recipe includes cream - it is better to buy it with a fat content of 20%. In the absence of this component, the cream can be replaced with natural milk.

Ingredients:

chicken breast – 400 g;
meat from chicken legs – 400 g;
white bread (crumb) – 150 g;
bread crusts – 200 g;
onion – 400 g;
butter – 200 grams;
olive oil - a tablespoon.

Cooking method:

Leave some of the oil for frying, chop the rest into cubes and cool in the freezer.
Fry the chopped onion until soft and transparent, cool.
Chop the chicken, mix with onions, bread soaked in cream (no need to squeeze it out). Knead the mass with your hands, add frozen butter.
Stir quickly so that the butter does not melt, put the bowl with the mixture in the refrigerator for half an hour.
Grate bread crusts, form neat cutlets, and bread in crumbs.
Use two types of oils and fry the cutlets until golden brown over medium heat.
Transfer to a baking sheet and cook in the oven at 180 degrees for about 15 minutes.

Pre-revolutionary recipe for Pozharsky cutlets

Cooking time: half an hour.
Number of servings: 2 persons.
Calorie content of the dish: 178 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The pre-revolutionary, historical recipe for Pozharsky cutlets did not always include chicken; instead, they took veal or hazel grouse. Modern chefs are unlikely to find game on the open market, so you can try preparing a treat according to a culinary recipe (from 1907) from veal pulp. An exquisite, tasty dish is prepared according to the same principle as the previous one, but does not include the baking step in the oven, but is only fried in a frying pan.

Ingredients:

veal – 450 g;
milk - a glass;
onion – 1 pc.;
bun - slice;
butter – 100 g;
nutmeg - a pinch;
crackers – 100 g.

Cooking method:

Wash the meat, remove the films, remove the veins, and grind twice through a meat grinder.
Pour milk over the bun and mix with minced meat.
Place the onion fried until soft and season with spices, salt and pepper.
Pour in a little milk for juiciness.
Form beautiful cutlets, roll in breadcrumbs, fry until golden brown.

Pozharsky cutlets from Lazerson

Cooking time: 1 hour.
Number of servings: 2 persons.
Calorie content of the dish: 157 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Pozharsky cutlets from Lazerson contain mushrooms, which give the dietary dish a new taste and rich aroma. White or chanterelles are ideal, but if desired, they can be replaced with champignons or other forest species. The ideal combination with ready-made cutlets is crumbly merchant-style buckwheat porridge, sauerkraut or mashed potatoes.

Ingredients:

chicken breast – 400 g;
loaf - 2 slices;
toast bread - 2 pieces;
milk – 50 ml;
cream – 50 ml;
vegetable oil – 20 ml;
onion – 1 pc.;
champignons – 100 g;
flour – 20 g.

Cooking method:

Cut the crusts off the loaf, cut the crumb into cubes, and dry in the oven.
Grind the chicken with a knife or blender, mix with bread soaked in a mixture of milk and cream, fried mushrooms, onions, and flour.
Add salt and form cutlets.
Roll in breadcrumbs obtained after chopping the dry loaf, fry until golden brown.
Place on a baking sheet, cover with foil, and place the dish in the oven. Preheat to 180 degrees, simmer for 15 minutes.

Recipe for Pozharsky cutlets from Yulia Vysotskaya

Cooking time: 1 hour.
Number of servings: 3 persons.
Calorie content of the dish: 188 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

A simple recipe for Pozharsky cutlets from Yulia Vysotskaya refers to the original versions of the famous dish. The chef added an appetizing cheese filling and hot spicy garlic to the classic recipe. Minced meat is made from hard or processed cheese; if desired, dried or fresh herbs and paprika are added to it. It is best to serve the dish hot while the cheese is melted. The treat goes well with baked potatoes and vegetable salad.

Ingredients:

stale white bread – 200 g;
milk - half a glass;
chicken - half a kilo;
garlic – 2 cloves;
crackers – 100 g;
cheese – 150 g;
ghee – 20 g.

Cooking method:

Soak the peeled bread in milk and turn it into a homogeneous mass.
Pass the fillet through a meat grinder, mix with soaked bread and chopped garlic.
Knead the minced meat, divide into portions, and form into flat cakes.
Place slices of cheese in the center of each and seal the edges.
Fry until golden brown, transfer to a baking sheet.
Bake at 180 degrees for 15 minutes.

Pozharsky cutlets - cooking secrets

To ensure you get excellent, perfect Pozharsky-style cutlets, you should listen to the advice of experienced professionals:

It is necessary to remove the skin from chicken meat and cut off all the bones. It is better to take thighs and tender fillets.
Butter for the dish must be of high quality; the product cannot be replaced with margarine or spread.
You need special bread - dense, white, with small pores - a sliced loaf. Baguette, ciabatta, rye and similar types will not work.
Instead of breading, you can use finely chopped saltine crackers.
If the dish is made from veal or beef, it is recommended to add a little bacon for juiciness.

Video: Pozharsky cutlets from Grandma Emma

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Pozharsky cutlets: correct and tasty cooking recipes with photos