Today we present to your attention chicken Pozharsky cutlets - a real royal dish that is served in restaurants. The classic recipe is complicated, and cooking will take quite a long time. However, big, expiring juice, crunchy cutlets deserve to try them! There are also a simplified version of the dish (based on minced meat), as well as a dietary recipe. Consider them all in our article.
How to make homemade pumpkin cake - from fresh, real pumpkin!
Exit: 1 or 2 cakes from 1 small pumpkin pie. You, probably, accept a pumpkin pie from canned pumpkin. Ah, but pumpkin pie made from fresh pumpkin is much better than a sip processed last year! This recipe makes easy and fluffy pumpkin pie! Here is how it is done, complete instructions in simple steps and fully illustrated. And it is much easier than you think, using my "patented" tips and tricks! This is also a great job with your kids! Children just love pumpkins: grow them, cut them and make them a pie!
Cutlets "Pozharsky": the history of
In fact, this dish is not so many years. Driving past Torzhok, on the way from Tver to Moscow at Easter, Nicholas I and his family were stuck on the roads. While the servants were pushing the carriage, the emperor went to the nearest tavern and wanted to try. However, there was no such meat in the kitchen, and the tavern owner’s wife Daria Pozharskaya ordered at their own risk to kill the chicken, since there was no shortage of them. What was the surprise of the owners of the tavern when the sovereign enthusiastically appreciated the proposed dish. Moreover, the emperor ordered to put a dish with such an unusual taste to the court.
And who's worried if Libby says there will be a shortage of canned pumpkin this year? You can even freeze the cake after cooking. If you want to try a super healthy alternative, try my new carrot pie recipe. This “artificial pumpkin pie” looks and looks the same as a pumpkin pie, but is made from carrots. It is even easier and faster to do!
If you like this recipe, you will probably also like my simple pumpkin cheesecake recipe, pumpkin bread, pumpkin seed oil, pumpkin soup and complete easy directions to cook roast turkey lunch, light, tasty, healthy Indian sauce, apple sauce, light apple cream butter, cranberry sauce and cranberry-apple sauce, and if you have never preserved or made jam, apple sauce, apple oil, etc. never, fear, it is easy with my preserving directions.
Recipe saved thanks to cookbooks
And the tavern quickly gained popularity. People visited the institution to taste the delicious dish, they asked for a recipe. And A.S. Pushkin, about which he later wrote in his works. As we see, the pre-revolutionary recipes are not sunk into oblivion thanks to the cookbooks published at that time. 
Do not forget to use this Christmas Tree Farm Page to find your own farm cut or a farm or farm with fresh tenderloin near you! They have fun, often with a visit to Santa Claus, sleigh rides or haystacks, sometimes they even live as deer, etc.
Directions for making pumpkin pie from scratches
Just have a jack-oh lantern? If all you have is a Jack O pumpkin pumpkin, then look at this page for a recipe to make an ordinary pumpkin pie. Output: It really depends on the size of the pumpkin and the size of your pie plate. A sharp, large toothed knife with an ice-cream scoop of a large microwave bowl or a large pot 1 large plate with a deep dish and a pie crust - or two small cakes and rinds. Other notes: If you cannot get canned evaporated milk, make your own from skimmed milk powder and make it twice as concentrated as indicated on the box's appeal! One visitor tried fresh whipped cream and said that the cake “turned out great!”. Another suggests using coconut milk if you are allergic to dairy products.
- Use one of them in your cake.
- If you can't get non-fat dry milk, just use milk.
- If you are lactose intolerant, use milk without milk or soy milk.
Before you start cooking dishes, you need to consider some of the nuances. It is necessary to use a whole chicken carcass, but choose a bird more susceptible, fatter. Remove the meat from the breast and thighs in equal proportions, the skin does not use. If you want, you can make cutlets from the breast in half with veal. But this is a variation of the classic dish.
It is not exactly the same, but it will be done. Note: If you cannot get evaporated milk, you can replace skimmed milk powder, make it twice concentrated, as indicated in the instructions on the box, to restore it. It will not be the same as evaporated milk, but it must come Close.
Outlet: One 9-inch deep dish or two 8-inch shallow pies. In some parts of the country, they are also called sugar gourds or even “raw pumpkins”. Commercial canned pumpkin - from a lot of butternut, but not real pumpkins! Just like the choice of any squash, look for one that is hard, has no bruises or soft spots and a good orange color. One six-cylinder pumpkin usually makes one 10-inch dish with a deep dish and a little extra, or two 9-inch shallow cakes!
The secret of the classic recipe
Unusually juicy and tasty cutlets are obtained because it is necessary to add pieces of frozen portions to the stuffing quickly, before the butter has melted, and small pieces of dried white bread are used as breading. It is these particles and create an unsurpassed oil, melted, and remains inside. That is why the “Pozharskaya” cutlet, the classic recipe of which we now present, should be eaten immediately after cooking. Otherwise, it will lose the characteristic, so attractive crunch. 
Step 2 - Prepare the Pumpkin for Cooking
If you have an extra nail, you can always pour it into greased pastries and make a lifeless mini-pie in excess. Just turn the meat into small cubes and steam them for 35 minutes. A serrated knife and sawing work best — a smooth knife is likely to slip and hurt you! The visitor suggests using a handsaw.
You want to pull a hefty material that covers the inner surface. Seeds can be used either for planting pumpkins next year, or for frying this year! Place them in a bowl of water and wipe them between your hands. Then select orange noses and drain the water. Spread them on a clean towel or paper towel to dry, and they are ready to save on planting or roasting next year.
Classic recipe: ingredients
In order to prepare the dish, we need the following products:
- chicken breast meat - 400 g;
- ham meat - 400 g;
- white bread without a crust - 150 g;
- cream with fat content of 20% - 200 g;
- frozen butter - 150 g;
- white bread for breading - 300 g;
- turnip onion - 1 pc;
- salt;
- black pepper;
- ghee or vegetable oil for frying.
Fillet cutlets always turn out to be somewhat dry, so we add to the main component as much by the weight of tender, juicy, legless meat.
Pozharsky cutlets - a classic recipe
You can also bake a cooked pumpkin in the oven, just like a zucchini. This method takes the greatest time. Basically, you cut and dig a pumpkin, as for other methods, place it on its side down in a covered container for perfume. Cover the dust container and place it in a 350-foot oven. It usually takes from 45 minutes to 90 minutes; Just check it periodically, holding it with a fork to make sure it is soft!
Method 2 - Steam on the stove
You can also cook it on the stove; it takes about the same period of time in the steamer.
Method 3 - Put it in a microwave bowl
You may need to cut a pumpkin to fit. The smaller the number of pieces, the easier it will be to dig out the cooked pumpkin afterwards.What you need to know before cooking?
Breading in this recipe is a technologically rather complicated process. A day before cooking, 300 grams of breading must be left in the refrigerator, removing the packaging. During this time, moisture will come out of the crumb, and the bar will dry out. When the day expires, the bar is cut into very thin slices, and then into squares, the thickness of which is only half a centimeter. Very good for cutting use a wavy bread knife. 
Cook a pumpkin until it is soft.
Place a couple of centimeters of water in a bowl, cover it and put it in the microwave. It may take 20 minutes or more, so, like everything else, try 15 minutes, see how soft it is, then take a 5-minute step until it is soft. Whatever method you use, boil the pumpkin until it is soft and separate from the skin.
Step 5 - Dig a Cooked Pumpkin
Use a spoon to gently lift and dig the cooked pumpkin out of the skin. It should be easily separated in fairly large cartridges if the pumpkin is sufficiently cooked. Many times the skin or peel is simply raised with your fingers. The dryer, sweeter, fine-grained cakes; small ones called pumpkin pastries are the best.
Cutlet "Pozharskaya" (a classic recipe of the dish we present to your attention), contains frozen butter. This ingredient is not cut into pieces, and the tinder on a coarse grater, and then the particles are again sent to the freezer. What else in the presented recipe is non-standard moves in comparison with regular meatballs? Bread crumb soaked in cream, but not squeezed, as this dairy product must be in the composition of minced meat. Onions are cut and boiled in butter in a pan, and only then scrolled with the meat through a meat grinder.
If your pumpkin puree has standing, free water, you can let it sit for 30 minutes and then pour out any free water. This will help you not to become too watery! You can use it as a substitute for water, and in some cases milk, in recipes such as soups, cookies, bread, muffins, and even pancakes and waffles, where it adds a very pleasant taste!
Hint from a visitor: I always make my pumka pies. And my pies are great cooked. Another visitor reported success using coffee filters in the sieve to pour out excess water. By mixing it, you give the cake a smooth, satin texture; rather than the coarse grain characteristic of boiled zucchini.
Minced meat preparation method
Cut the prepared processed meat into small pieces and skip through a meat grinder along with a creamy crumb. Let the cream dissolve in the meat. Do you remember how the Pozharskaya cutlet was prepared (we are now mastering the classic recipe) in the original? An hour ago, the chicken was still running around the yard, and now she was already on the table in the form of exquisite food. That is why we scroll the meat personally, without using ready-made semi-finished product with additives. Now, again, skip the minced meat through the unit, but this time we also add the stewed onions to the composition. It remains to mix the composition, salt and add black pepper. To make the burgers more airy, slightly beat off the minced meat with your hands and place it in the fridge for an hour. If you want to cook the dish quickly, you can cheat a little: send the mass into the freezer for about twenty minutes.
What you need to know before cooking?
Also the usual blender works. Or a food processor or even a hand mixer with time and patience. With a hand blender, it only takes 2 or 3 minutes! The pumpkin is now cooked and ready to cook the cake. Note. You can freeze mashed or pie filling to use later! Simply use a freezer bag or other container to eliminate as much air as possible.
Easy bark is easy to make! Again, note that if you do not use large, deep plates with dishes from the dishes, you may have enough for two pies. It's time to start preheating the oven. Some people make their own crust by cutting the rim of a disposable aluminum frying pan!
Formation of meatballs
Now that all the cooling periods have been sustained, you can mix the mince with ice-cold oil chips. We repeat that everything must be done very quickly, but in order to prevent the oil from leaking, melt away the heat of your hands, we will put on thin medical gloves. The Pozharskaya cutlet, the classic recipe of which we have practically mastered, should be as large as a chop. For example, in restaurants, a dish is served on the bone along with mushrooms and baked potatoes. Formed cutlets should weigh 200 grams. We pan each portion in breadcrumbs and send them to the refrigerator again for at least 30 minutes. Now we practically know how to make burgers according to an old Russian recipe. 
Alternative cooking methods for step 4
Here is the finished cake, straight from the oven. The one on the left is already stuck in the cake, and you see that it turns out pretty clean when the cake is made. And enjoy! Warm or chilled, with whipped cream, ice cream or nothing at all - it's great! Put enough water to keep it dry for 20 minutes, and yet not so high that the pumpkin touches the water level. You may have to add more water during cooking. Add the pumpkin cooked in step 3 and get the steamer coming.
Heat treatment process
In the meantime, we have time to warm up the oven to 200 degrees and even do other things, such as cooking a side dish. Send chilled billet to a well heated pan. The oil in it should bubble, but it should not be allowed to stick. In this process, it is necessary to feel a thin line, when a well-heated pan has not yet become heated. Fry our portions on both sides until golden brown, and then send them to the oven for 8 minutes. The finished dish is served immediately, as we said, according to tradition with mushrooms and potatoes. For example, you can use fried potatoes with mushroom sauce as a side dish, or you can mash the mushrooms in cream. Enjoy your meal!
The classic recipe for firefighters chicken cutlets
Cooking time is only 8 to 12 minutes, depending on the range, and the pumpkin literally falls off the skin. Pressure Cooker - Place your mesh in the bottom of the pressure cooker. If, like most people, you have lost direction a long time ago, try the following: add enough water just to touch the bottom of the net or shelf on which you place the pumpkin. Add the pumpkin cooked in step 3, put a lid with a gasket, weight and everything else that your cooker requires in place, and turn on the heat.
Diet recipe
Now we will learn how to make dietary “Pozharskie” cutlets. A dish according to this recipe can be prepared when there is absolutely no time for fussing with the repeated freezing of ingredients. If you prepare a superdietic dish, then you will have to abandon the meat from the legs, replacing it with one more part of the chicken fillet, and also not putting any butter at all, although this ingredient is present in the presented recipe at a minimum. Also, instead of roasting in a pan and soaking in the oven, cutlets should be steamed, and instead of cream for crumb, use low-fat milk.
As it starts to sizzle, turn it to an average or medium height. Cooking time should be only about 10 minutes, and the pumpkin should literally fall out of its skin. Turn off the crock and let the pumpkin sit in it for a while. A lot of fluid will be released when the pumpkin is cool.
Once the pumpkin is cool enough to process, clean the meat, place it in a strainer and cover with a spoon to free up the extra liquid. Leave the pumpkin in the retina and place in the refrigerator for several hours to drain the remaining liquid. One great way to use the rest of the cake is to use it to make pumpkin French toast — he already had eggs, milk, and spice. bread in the filling and throw in the pan.
Ingredients that you need for cooking this dish:
Cooking method
First, cut off the crust from the bread, cut it and fill it with milk. Take a deep plate in order to beat an egg with two tablespoons of water in it with a fork. Cut the chicken fillet into slices and scroll through a meat grinder, add bread, soaked in milk, and again skip the stuffing through the kitchen unit. Squeezing out the leftover milk with or not, in this case it is your business. Now it is necessary to salt and pepper the resulting mass, and also add butter to it (in this recipe, the oil will be softened) and mix everything thoroughly. 
Toast goes well with a bit of melted butter, powdered sugar and maple sugar! One tip that can help pass is to cover the edges with aluminum foil to prevent burning of the bark. It really works and makes these delicious crust cakes as tasty as the rest of the cake!
Pozharsky cutlets from Elena Chekalova
Just wanted to add my two cents to pumpkin pie production. After cooking the pumpkin and digging it out, you can use a potato riker to extrude it. When you first put the pumpkin in the Riker and squeeze the handles together, you end up with a decent amount of water. The raffir is washed and receives water at the same time. Plus, another good thing is that many fibrous strings in a pumpkin fall into a trap at the bottom of the bowl, and not in pumpkin puree. When it's cool, it's easy to cut it in half, dig up the seeds and peel it.
Immediately proceed to the formation of cutlets. They can be both oval and round - as you like. This is not a classic recipe, fantasy is permissible here. Dip the obtained semi-finished products into an egg mixture, and then pan each cutlet in breadcrumbs. By the way, this ingredient can be replaced with small bread crumbs. Then we heat the oil-frying pan, put the cutlets and fry them on both sides until golden brown. Then, as in the case of the classic recipe, we send it to the oven heated to 200 degrees for 8 minutes. Dietary dish is ready! Serve it with sauce and vegetables. Enjoy your meal!
Pozharsky cutlets can rightly be called a legendary dish, whose story begins in the XIX century. Everyone who has tried this dish says that it is very tasty and satisfying. In the article we will highlight in detail all the available information about the dish of Russian origin, we give an old pre-revolutionary recipe with photos and video, step by step description, as well as other interesting cooking options that are used by chefs around the world.
Meals mentioned in poetry are rare. And so those to whom Pushkin devoted poems are completely isolated. In 1826, the great classic wrote a message to his friend, in which he recommended to have dinner with Pozharsky in a tavern. Emperor Nicholas I himself said that cutlets are a delicious meat delicacy.
The recipe was invented by the innkeeper Evdokim Pozharsky from Torzhok, only there it was possible to eat cutlets, which received their name by the name of the inventor. Initially, they were made from chopped beef and butter, a little later they made changes to the recipe for a classic dish and began to make it from minced chicken or turkey. A mixture of eggs and milk was used, where the finished patties were dipped, and then rolled in breadcrumbs to form a crisp. Cutlets were fried in melted butter.
Today, with the advent of manuals and cooking instructions, every housewife can make a famous dish that Pushkin sang so well in his works. Traditional fire burgers are usually made from chicken meat, wild fowl or turkey meat, mixing it with butter, cream and pepper. But it is important to remember that this is a real culinary miracle, for the preparation of which you need to spend time and effort, and really approach it with enthusiasm. The following describes the step by step correct and delicious recipe for cooking fire burgers and all the details of this process.
Almost classic
The composition of this recipe is slightly different from the version of the great chefs - Darya and Evdokim Pozharsky, it has onions. Spend a couple of hours on such a culinary masterpiece and please your loved ones by offering them a tasty snack. To cook fire patties, are used:
- 800 g chicken meat.
- 400 g onions.
- 360 grams of white bread without a crust.
- 1 cup of cream with 30% fat.
- 150 grams of butter.
- Olive oil for frying.
It is important to observe several rules for choosing products. Chicken meat for meatballs need to take a fat, perfect chicken legs (legs and thighs). You can take 500–600 grams of meat per leg per 100 grams of chicken breast.
Product Preparation
Thighs are trimmed, skin is removed and bone is taken. Grind the chicken in a blender or in a meat grinder. Peel the onions and chop them very finely. Fry in olive oil until transparent, avoiding overcooking. Cool onions.
Bread is divided into two unequal parts. Cut the smaller part or break it into small pieces and fold it into a deep container. Fill with cream and lightly press down, dipping all the pieces into the liquid. Place most of the bread in a paper bag (or piece of parchment paper) and leave for an hour in the freezer. Cut butter into cubes and place in the freezer.
Cooking minced meat and breading
Grind chicken meat mixed with fried onions. Add the bread soaked in cream without squeezing. Salt and pepper, mix the stuffing with a spoon and beat it with your hands, like dough. You can wrap the stuffing in a plastic bag and beat it on the table.
Remove the butter from the freezer and add it to the stuffing. Mix weight, cover with foil and put in the refrigerator for half an hour. Stir the mixture quickly so that the oil does not melt. In the refrigerator, minced meat will become more homogeneous due to the cooling of fat.
While the stuffing cools in the fridge, you can do breading. Remove the rest of the loaf from the freezer and grate it. Put the resulting petals on a plate.
Heat treatment
Remove the mince from the fridge. Fill the deep container with hot water - it will come in handy when forming cutlets. Hands moistened in hot water, form round-oblong patties. Roll with breadcrumbs (breaded) and place on a platter. Prepare in this way all the blanks. Put the meatballs in the fridge for 10 minutes.
It is important to fry properly, because to make it tasty, you need to take into account several features. Prepare the oven and frying pan for roasting. Preheat oven to 180 degrees. Put a thick-walled frying pan on medium heat.
To fry, pour 2 tablespoons of olive oil and a spoonful of butter into the pan. Put the patties in the pan and fry quickly to a crust. Most often, when the latter is placed in the pan, it is time to turn over the first one.
Put the finished burgers on a baking sheet lined with parchment paper and put in the oven for 7-12 minutes. They get crispy on the outside and tender and juicy on the inside - this is very tasty.
Garnish better serve baked potatoes or vegetable salad. They should be served immediately, the fire burgers should not be heated, as the balance between the crust and the filling will be disturbed. The usual semi-finished product has approximately the same composition, but the cooking technology is completely different, which causes the taste to be lost.
Cheese option
New recipe for firefighters cutlets with cheese and garlic - piquant and original. Such cutlets are made from chicken breasts and baked in the oven - thus, a dish is obtained, the caloric content of which is much less. Prepare such patties using the following ingredients:
- 0.5 kg chicken breast.
- 200 grams of white bread without a crust.
- 0.5 cups of milk.
- 150 grams of cheese.
- 2 cloves of garlic.
- Salt and pepper.
The recipe with a photo and a detailed description of the process of cooking a famous dish will be mastered at home even by an aspiring cook. Microwave the milk for 20 seconds. Slice the bread into random pieces, put in a bowl and cover with milk. Peel the garlic and pass through the press. Cut skinless chicken into chunks. Crush meat and soaked bread in a meat grinder.
Mix the stuffing thoroughly, salt, pepper, add garlic. Beat out a lot. Slice the cheese into 1x3 centimeters. Sprinkle breading in a flat plate. Form bits and place a piece of cheese in the middle. Make oblong-shaped burgers and roll in bread with breadcrumbs.
Preheat oven to 180 degrees. Spread a baking sheet with parchment paper or foil and place the prepared cakes on it. Bake in the oven for 10–15 minutes (depends on the oven).
Ready-made fire patties are best eaten immediately, while the cheese inside is melted and soft. Served with a minimum amount of calories, this recipe is most often used for dietary nutrition.
Veal with mushrooms
This original recipe for cooking fire burgers contains veal instead of chicken, as well as the original breading. Try to make such a dish for your home. You will need:
- 400 g veal.
- 100 g loaf without a crust.
- 250 grams of toast bread.
- A glass of cream.
- 100 g butter.
- 400 g of champignons.
- 2 bulbs of medium size.
- A glass of milk.
- 1 tbsp. l flour.
- Salt and pepper to taste.
Toast bread cut 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 in the freezer.
Cut veal without bone (neck, shoulder or thigh) cut into pieces. In a blender or food processor, lay out the meat and soaked bread and chop. Salt and pepper the mixture. Move carefully. Add butter from the freezer. Put the resulting mass in the refrigerator for half an hour.
Put the dried crackers in a flat, large plate. From the mincemeat form the tortillas and roll them in breadcrumbs. Put on large plates and refrigerate for another 10-15 minutes.
Preheat oven to 180 degrees. In a deep frying pan with a thick bottom, heat the vegetable oil and quickly fry the fire burgers until golden brown. Put them on a baking sheet and put in the oven for 7–10 minutes.
At this time, you can cook a side dish of mushrooms. In a skillet, heat the vegetable oil and fry the onion sliced in half rings. Add the mushrooms, chopped plates. Fry the vegetables and sprinkle them with flour. Stir, add milk, salt, pepper and set on low heat. Tomit for 6-10 minutes.
Pozharsky cutlets prepared according to the above recipes are not a strict technological map. The method of cooking can be changed by adding chicken instead of veal - breast or leg, or a combination of them. But remember, the main rule is to serve the dish hot. Pozharskaya cutlet on the photo will not be able to convey this wonderful taste, so try and improve your culinary skills.
