Pozharsky cutlets are traditional from what kind of meat. Chicken cutlets a la "Pozharsky.

Instructions for use

October 25, 2016

Famous firefighter cutlets became a legend already at A.S. Pushkin, who liked to visit Torzhok - to the Darya Pozharskaya inn, where the best cutlets from chopped chicken meat, soft, juicy and crispy. After the poet glorified this delicious dish in his works, he recommended friends to stay at the hotel and dine at the tavern, Torzhok turned into one of the most popular places in Russia. Pushkin wrote to his friend Sobolevsky: "At your leisure, dine at Pozharsky in Torzhok, eat fried cutlets and go light." However, in the famous Pozharsky hotel many celebrities of that time stopped - and everyone tasted fire cutlets, the recipe of which at that time was unknown to anyone. We were more fortunate, we learned how to cook fire cutlets at home.

Pozharsky cutlets: history of picturesque dishes

Who invented the recipe? There are different versions of the origin of this dish, but Prince Dmitry Pozharsky, who liberated Moscow from Polish-Lithuanian troops, has absolutely nothing to do with it. Some historians say that one day the Emperor Nicholas I stopped at the Pozharsky hotel. Veal cutlets were mentioned in the pre-approved menu, but, to the horror of the owners of the inn, veal was not available, and then Father Darya at his own risk replaced veal with chicken. Gentle chicken cutlets so pleased the Emperor that he began to invite the Pozharsky to cook for the imperial court. According to another version, the secret of the cutlets was told by Darya Pozharsky one poor Frenchman, who could not pay for the lodging and supper. On this recipe the Pozharsky family made a fortune, after all the cutlets turned into a real culinary attraction not only to Torzhok, but to all of Russia. The peculiarity of fire cutlets is that they are not made from minced chicken, and from finely chopped meat, without eggs and spices, dumping semi-finished products in special breadcrumbs and frying them on butter of the highest quality. It would seem that a simple dish and cook it is not difficult, but before you become acquainted with the secrets and subtleties of cooking cutlets, which, of course, were known to Daria Pozharsky.

Fire cutlets: from what kind of meat they are cooked

There is a suggestion that in the original recipe cutlet was veal, but from the XVIII-XIX centuries they were cooked only from chicken. Experienced cooks who make fire cutlets in restaurants are advised to mix meat of different fat content, using chicken breast and legs in equal proportions, because cutlets should not be dry. So, you need about 800 grams of meat - it's already bones and skin. Whether to add minced meat to the skin is a matter of taste, but in classic recipes the meat is ground without skin. The stuffing should turn out to be very gentle and juicy, it is no accident that the artist Mikhailo Zhdanov wrote in his travel diary: "In the Pozharsky hotel very delicious cutlets; they are made from chicken and melt in the mouth: I advise all travelers passing through Torzhok to bite them. A serving or two cutlets cost only a ruble. "

So, forcemeat was very delicate, juicy and melting in the mouth, in accordance with the pre-revolutionary recipe for fire cutlets, they did not grind meat for them, but chopped them.

Secrets of cooking stuffing

In chicken mincemeat for fire cutlets necessarily added a crumb of fresh bread of good quality - dense, without voids and bubbles - in this case you need about 150 g of crumb white rifled loaf. He was soaked in a glass of fatty cream at least 30% fat. A bread crust weighing about 200 g was frozen in the freezer - it is needed later to prepare the breading.

For minced meat, a bow is needed, about half as much as meat, that is about 400 g, although Darya Pozharskaya did not add it to the cutlets. The onion is cut very finely - its pieces should be the size of rice grains. It must be fried in cream or olive oil to a clear color, making sure that the onion is in no way brown. Never add raw onions to chicken ground meat - the taste of cutlet will deteriorate significantly.

Some cooks believe that the meat should be cut with a knife or chopped in a blender, rather than in a meat grinder, claiming that the meat mincer destroys the structure of meat fibers and flatten them, rather than chopping them. In their opinion, such cutlets, although they are soft, but do not melt in the mouth, as it should be real fire. However, other culinary experts believe that the blender turns the meat into puree, and even under Daria Pozharsky, there was no such unit, so if it's impossible to chop the meat with a knife, it's better to use a meat grinder. Grind the meat to the consistency of buckwheat porridge, and then you can mix it with the cooled fried onions and damp bread crumb that should not be squeezed. If the bread is dense enough and quality, it will absorb the right amount of milk and cream - no more and no less.

How to make stuffing juicy and tender

It is not enough just to mix the right ingredients, even if they are very high quality. By classic recipe with photo chopped meat very well knead like kneading dough, collecting it in a ball and turning into a layer for a long time, because the longer the mixing of minced meat, the more juicy it will turn out. In the process of stirring, mince should be salted and peppered to taste. Cooks are also recommended to wrap the meat in a food film and hit them hard on the table several times.

Minced meat is ready as soon as the mass becomes smooth, uniform and plastic and it will be easy to form cutlets from it. The main thing is not to overdo it in vymeshivanii, after all it's meat, not dough, otherwise the stuffing will turn out to be liquid.

In minced meat, too, cubes of finely chopped and pre-frozen butter are added - it must be at least 150 g. After that, mincemeat does not need to be kneaded, stir well enough and immediately put in the refrigerator for about half an hour. The oil should not melt, because it is the solid oil grains that impart the necessary viscosity and density to the stuffing.

We form and fry fire cutlets

While the forcemeat is freezing in the fridge, you can tackle breading. The crust of frozen bread in the freezer is crushed on a large grater, because not crumbs, but scales, should be obtained, but small crumbs are also suitable. Pour the breading on the plate, put on the table a bowl with hot water and get minced meat from the refrigerator.

First you need to wet your hands, then scoop up the mince, quickly make a cutlet in the shape of a pie, lightly flatten it and roll in breadcrumbs. If you did everything right, the cutlet will be moist and the bread scales will stick to it without difficulty.

Ready cutlets are laid out on a dish, which is desirable to put in the refrigerator. If minced meat becomes too soft due to melted butter, place it again in the cold. When the ready-made products are ready, hold them for another 10 minutes in the refrigerator, this time is just enough to prepare for roasting. The oven should be turned on at 180 ° C, and in the frying pan 3 tbsp. l. melted butter or 1 tbsp. l. ordinary butter mixed with 2 tbsp. l. olive oil. Cutlets are laid out in a frying pan, lightly fried from two sides to a crust, and then transferred to a baking sheet or put in the oven right in the pan. If you like more juicy cutlets, then bake them in a frying pan with the remains of butter. Fire cuttleies in the oven should spend from 7 to 15 minutes, it all depends on their size and the consistency of the stuffing. This technology gives the cutlets a crust and keeps the tender and juicy meat inside.

Ready cutlets served immediately on the table, not letting them cool, otherwise they will not taste good, because to warm this dish since the time of Darya Pozharsky was considered a terrible culinary crime. The fact is that the fresh cutlet crust is crispy, and the flesh is very tender, but it's worth lying down, as the crust becomes very soft and moist, and the core resembles rubber.

1. A crust of bread or bread can be replaced with salt crackers, which should be broken into small pieces.

2. If you do not have an oven, it does not matter - fire cutlets after frying can be soaked under a lid on low heat or brought to readiness in microwave oven, aerogrill or multivark.

3. Unusually tasty fire cutlets with a filling - with cheese, bacon, ham or vegetables.

4. You can cook fire cutlets also from veal or beef, but for juiciness, you should add a slice of ground bacon.

5. If it is necessary to prepare fire cutlets in advance, place them after roasting in a sealed package and put them in the freezer. Before serving, it remains to simply lay them on a baking sheet or in a mold without defrosting and bake for 30 minutes.

Pozharsky cutlets with cheese

Sometimes you can retreat from tradition by making cutlets with a delicious cheese filling. Soak 200 g of white bread without a peel in half a glass of warm, high-fat milk, scroll through the meat grinder with 0.5 kg of chicken, and then mix the chicken with the sodden bread and 2 chopped garlic cloves.

Well, knead minced meat by all rules, slice 150 grams of cheese, prepare half a glass of crumbled biscuits. Form a cake, put a slice of cheese on the middle, blind the cutlet with cheese stuffing.

Fry the cutlets in a frying pan in butter until they are crusty, and then put them on a baking tray and simmer for 15 minutes in the oven at 180 ° C. Serve hot with potatoes or fresh salad, tastes until the cheese is still melted!

Pozharsky cutlets with veal and slices of bacon

If we consider that similar to Pozharsky cookies were prepared from veal, the recipe can be considered classic.

Soak 150 grams of bread in cream, cut 100 grams of bacon cubes and freeze it in the fridge. Grind 400g of chicken meat and 450g of veal in the meat grinder, mix the minced meat with bacon and bread, add your favorite seasonings. Well knead minced meat to a uniform state, the dried loaf grate on a large grater or chop the mortar - should turn out small crunches.

Blind cutlets, roll in bread crumbs and fry in butter, then hold in the oven to cutlets. In this recipe, minced meat is added to the butter instead of butter, so fire cutlets are even more tender and juicy.

Pozharsky cutlets were often served with various sauces, and in the Pozharsky tavern they especially liked mushroom sauce, which was prepared by the type of bechamel, but with the addition of fried champignons. It is interesting that the sauce must be crushed to the state of mashed potatoes, and together with the cutlets it turned out to be unusually delicious. Agree that cooking fire cutlets is not so difficult, this dish requires a thoughtful approach and patience, and everything else will come with experience!

Fire cutlets

There is a version that firefish cutlets appeared as a result of the fact that the veal in the kitchen ended and the cook cooked them from chicken meat. Guests

I think there is not much point in going into the history of the recipe for firefighter cutlets. But he himself recipe for fire cutlets, its subtleties and small tricks, certainly, require a detailed description.

Let's start with the fact that fire cutlets from ordinary or differ very much, about like a bicycle from a locomotive.

And at the same time, it can not be said that the recipe for fire cutlets is complicated. Yes, a little more work, a little more time, a little more attention to the selection of products, but this is all justified by the taste of tender and very juicy cutlets with crispy crust contrast.

So, fewer introductory words, more business. Cooking "Fire cutlets".

For fire cutlets you need:

First the general list, and after it comments on the ingredients.

Chicken meat. 1 kg.
Butter. 70-100 gr.
Bow. On the whole. 1 large.
Bread. White. About 1 loaf.
Cream. Fatty. Not less than 20%. 100-150 ml.
Salt.
Freshly ground black pepper.

More about ingredients.

1. Chicken meat.
No purchased chicken mince. Stuffing is done independently. We take this fact as an axiom, nevertheless we want to make delicious fire cutlets.
Meat should be fat enough. So just buy only fillets chicken breasts and grind these fillets in the stuffing will not work. So we buy the whole chicken, or, which is easier, more convenient and tastier - we buy chicken thighs, best of all without a ridge, about 6 pieces and one fillet of chicken breasts. We remove the skin from chicken, it is not needed in this dish, we leave fat, cut out all the bones. That's why I recommend buying chicken thighs without a ridge. They have only one bone, which is easily cut. The ridge is somewhat more complicated and takes longer.

2. Butter.

Here you can say only one thing - the oil should be good. No margarines, light oils and other profanity. Only good, tasty butter.

3. Bow.

There is nothing special to say. You need a fairly large bulb, you can use both white and yellow onions. But the red one will not do.

4. Bread.

But about bread is worth saying. We need a tight white bread, with small pores. That is, baguettes, ciabattas and similar types of bread, in which large pores, do not fit. We need a regular loaf of white bread with fine pores. From the loaf it is necessary to cut the crust and leave to dry. Of the whole loaf 3 slices, 1-2 cm thick, will be required for stuffing. The rest of the loaf should be cut into very thin pieces, approximately 5 mm thick. All this, without covering, put in the fridge and leave to dry during the night.

5. Cream.

Again, they will need good, delicious, greasy cream. Fat content is not less than 20%. At the same time, too high-fat cream should not be taken, they should still be liquid, and not such as to spread them with a spoon.

6. Salt and pepper - everything is clear. Just to taste.

Egg is not added to minced meat!

And further. You can use a meat grinder to make minced meat. You can chop for a long time with a knife. I use a blender. The forcemeat is cut with blender knives, it is not squeezed through the meat grinder. Because of this, it remains more juicy. So the blender will be used later in the recipe. If you do not use it for some reason - then make an amendment to your kitchen equipment.

So, all the products are collected.

We cook fire cutlets.

First of all we take the butter and put it in the freezer. Time just enough to make it freeze.

Let me remind you that all crusts from the bread should be cut off - only dried crumb is used.

First we take those slices of bread, which are intended for addition to minced meat.

Fill them with cream.

The remaining bread is cut into small pieces with a sharp knife, about 5x5x10 mm in size.

In order to be convenient to cut, we initially cut the bread into thin pieces. So first, these thin pieces are cut into strips, and then cut into small pieces.

These pieces are scattered on a baking sheet and sent to a preheated oven to 120 ° C, to make crunchy crunches.

Onions cut into thin semi / quarter-rings.

We heat the creamy (important!) Butter and fry the onions until the smell and light goldenness appear.

Fried the onions, and soaked in cream, put the bread in the bowl of the blender. Bread does not squeeze the cream that is left in it, it is needed for minced meat. Add salt and pepper in the amount. sufficient for the salinity of all minced meat.

We chop the onions with bread and cream to a perfectly homogeneous mass.

From the chicken pieces we cut out all the bones, we remove the skin in advance - it will not be needed, chicken meat is cut into pieces.

We put it into the bowl of the blender to the ground onions and bread. If the meat was a piece of chicken fat - they do not cut, and put together with meat.

It is most convenient not to spread all the meat into the blender immediately.

It is better to cut meat in parts - it will, oddly enough, be faster and mincemeat will be more homogeneous.

Thus, as a result, we get minced meat from chicken meat, fried onions and bread.

Thoroughly knead it, you can even slightly repel it, but be careful - forcemeat is very tender and not as dense as meat. Therefore, the problem of splashing minced meat in the kitchen, in the process of its beating, is very relevant. Strongly, the food film or a dense polyethylene bag helps to put out the stuffing, let out air from the package, tie it up, and beat off the stuffing already in the package, thereby significantly reducing the likelihood of mincemeat spreading throughout the kitchen. Is that the package burst ...

We put the mixed and chopped stuffing in a large plate or bowl.

We take out the butter from the freezer, and rub it on a large grater immediately for minced meat.

Quickly, with your fingers, stir the butter with minced meat, trying evenly to distribute the oil throughout the volume. The main thing is that it does not start to melt at your fingertips.

Cover the bowl with minced meat or tighten it food film, and remove it for about 30 minutes in the refrigerator. It is necessary that the mince properly cooled down, and the butter and chicken fat, left in minced meat, cooled and gave a greater density.

By this time, it's time to remember that mini-crunches are waiting in the oven for their hour. It is from those considerations that they will necessarily forget about them, while cooking chicken minced meat, we also heated the oven up to 120 ° C. at this temperature, crackers will be dried, but it will be hard to burn them - the temperature is not the same for burning.

We take the croutons from the oven and pour it onto that plate, in which we will pan the fire cutlets. We do not turn off the oven, but, on the contrary, we warm up to 180 ° C-190 ° C.

Before you do the modeling of cutlets, in a large frying pan we heat melted butter. It is not necessary much - about 1 tablespoon without a slide to a large enough frying pan. It is best to use exactly gelled. If there is none, or you do not like its taste, you can use it and just creamy. We heat the oil, but on fire, just below the average. The main thing is that the oil warms up, but does not start burning, that with butter, if there is no skill, occurs quickly enough. In extreme cases, it is possible to add a little vegetable oil to the butter - it will not allow the creamy to burn quickly, but, once again, better or melted or creamy, without vegetable.

Chilled minced meat is taken from the refrigerator, cold water hands, we make cutlets.

Immediately we pan them in crackers.

When all the cutlets are shaped and coated with breadcrumbs, we begin to spread them on a frying pan with a hot but not hot oil.

Fry literally 2-3 minutes on each side, if only the breading began to gild. The main thing is not to overdo it and not to burn the breadcrumb.

Fried chops spread on a baking sheet, covered with either foil or baking paper (so that the baking tray can not be washed).

We put the pan with fire cutlets in the preheated oven for about 10 minutes. The main thing is that the patties can be baked, but not dried.

We get the ready fire cutlets from the oven, and immediately served on the table.

What happened?

Very delicate, tasty, juicy cutlets from chicken meat, in crispy golden breadcrumbs of tiny rusks.

The main distinguishing feature of fire cutlets is that of butter, which was added to the stuffing. If you forget about the rules of etiquette, and cut a thin cutlet with a thin sharp knife - only as an experiment, for the cleanliness of the cut, well, what kind of knife can be used for cutlets, that you, in any case, then you can see the tiny voids left by the melted butter.

Highly tasty dish, which plays the first violin at dinner. That's why the garnish for cutlets should be as simple as possible. He should never interrupt the taste of cutlets, nor draw attention to himself. All the contents of the plate should maximize the main element of the dinner - fire cutlets.

Another option, and I did in this case exactly this way - to submit fire cutlets with the same salted or lightly salted cucumber. The explanation is simple - the contrasts allow you to sharply distract from the taste of fire cutlets. so that with the next piece of chops to re-feel all the charm of their taste.

It is best to do them in such quantity that they can be eaten immediately - with a heat and a heat. You can not warm up fire cutlets.

More precisely, you can warm them up, but all taste, all the charm of combining tender cutlets and crispy breadcrumbs will go away. All that is possible to lose in taste and in sensations - cutlets lose when warming up. So, alas, unfortunately, but I can not press the cutlet for the whole week for the whole week.

Pozharsky cutlets are one of those Russian national dishes, the original recipe of which is lost in the depths of centuries, and the history of creation is a collection of beautiful myths - choose to your taste. Probably, it is precisely "historical" curiosity that drives us when we decide to make "something of the sort". Meanwhile, fire cutlets are a simple and understandable dish. Cutlet. In its composition, chicken meat, white bread and cream. Although ... not really, or not at all ... Yet this "such" dish - it has a very special breading and a lot of culinary intricacies.

Authentic recipe for fire cutlets (if any) see. The differences relate to the composition of the products. But the main thing in the recipe is not they, but the tenderest meat and crispy shell. It is their creation that is the culinary goal of the hostess - and all experts agree with this.

Recipe for fire cutlets - turn-based workshop

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

Ingredients for the recipe

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

How to cook fire cutlets

About the "authentic recipe" of fire cutlets

It is said that in an authentic recipe (yes, is it ?!) I did not use the egg (I use) and onions, and the chicken was taken most fat and slaughtered for fattening: for meat cutlets meat of the breast and legs was connected. If it was only a chicken at all, which is not a fact.

In modern editions, fire cutlets are treated differently with oil. Allegedly the ancestors used only melted, which is logical. But today enough and good quality creamy. In addition, the recipes can meet a recommendation to stop butter with olive or fry the cutlets exclusively on the vegetable. That agree, is more suitable for adherents of a healthy diet.

Historians of cooking argue about what was used: milk, cream or sour cream. And what was scraped: in fresh crumbs or dry.

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

Of course, there were no spices in sight (today they are nowhere without them).

And a little more from the history of firefighter cutlets

The very name of the cutlet is intriguing. What kind of side is Prince Pozharsky (if this, of course, his name is cutlets) to cutlets? There are several versions of why the cutlets are so called, but the most common are two.

The first is about the following. Prince Pozharsky ordered his cook to cook veal cutlets, which he loved so much, but the cook did so skilfully. Especially since the reason was - the Great Moscow prince came to visit. The cook replied that veal, alas, was over yesterday. Having threatened the cook to make himself a cutlet, if they were not on the table by the appointed time, the prince took up his princely affairs. And the cook ... and the cook saw a chicken passing by, and it dawned on him.

The second legend is a little less beautiful. It deals with the city of Torzhok and some Pozharsky, who lived in it and kept a tavern. By the way, the fact that the Pozharsky in their tavern cooked amazing cutlets - is the truth. Pushkin himself advised Sobolevsky to dine at leisure in Torzhok and to try fried cutlets from Pozharsky (AS Pushkin "From a letter to Sobolevsky").

Legends, of course, are remarkable, but the fact that a reliable prescription has not survived. And this gives our imagination the will: having prepared our version of fire cutlets, we will not hear that they did not at all those that Pushkin enjoyed. So, we will experiment.

A couple more recipes of fire cutlets in your collection.

Fire cutlets with butter

Ingredients for the recipe

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

How to cook

Bread pour the milk, let it dehydrate. Meat turn into minced meat, passing through a meat grinder.
Mix together stuffing, milk, soft butter and bread. Salt to taste. And again, go through the meat grinder. And then carefully beat it off (type a little stuffing into your hand and slap it back into the bowl - do it very carefully).

When the mass becomes plastic, form cutlets, each of which roll in breadcrumbs, then dipped in an egg and again roll.

Roast in a heated frying pan until crusty. Then, put it in the oven for 10 minutes.

Pizza cutlets from chicken and veal

It turns out a very interesting taste of meat assortment.

Ingredients for the recipe

veal - 400 grams
chicken meat - 400 grams
onions - 400 grams
cream 20% fat content - 200 ml
crumb of white bread - 150 grams
butter - 150 grams
salt pepper
breadcrumbs
ghee

How to cook

Pile the mush in a bowl and pour it with milk.

Cut the onions finely. Put a little butter in the frying pan and pour onion in it. But do not bring it to a golden color! Just soften and make it transparent, that's enough.

Prepare forcemeat, passing through the meat grinder chicken and veal, bread and cooled onions. Salt and pepper, beat well the meat mass. Take it off for half an hour in the fridge.

Chop the cooled butter into minced meat, mix and put again in the refrigerator for half an hour.
Form the cutlets, wrapping each in breadcrumbs. Fry on melted butter until golden brown. Then bring to the preparedness in the oven (t - 200 degrees, time - minutes 7).

The one who decides to cook fire cutlets for the first time, for sure, looking for the right and delicious classic recipe with step by step photos. Under the correct recipe mean, as a rule, the first and authentic pre-revolutionary and classic recipe for firefighters, which has come down to our days.

For today in the culinary environment there are still disagreements about which of the recipes of fire cutlets is the most correct and correct. Whatever it was, to learn it, you need to make a digression into the past and recall the history of firefighter cutlets.

Who and when invented firefighter cutlets is not exactly known and there are different versions on this subject, many of which are shrouded in mystery and legends. One of the legends says that once during the journey the carriage of Tsar Alexander Alexander broke down in the town of Ostashkov. Deciding to refresh himself, he visited a local inn and asked him to bring him veal cutlets, which he loved so much. But, as an evil, veal in the tavern was not, but the dodgy hostess gave to the king's table surprisingly juicy cutlets, generously sprinkled with breadcrumbs. The king liked them so much that he called them firefighters, in honor of the innkeeper and his wife.

The cutlets themselves were brought in the royal menu under the name "burgers for fires". According to another version, the cutlets were named after Prince Pozharsky, who liked to cook them, but this version later underwent much criticism.

And now let's look at how they prepare fire cutlets - classic recipe with turn-based photos.

Ingredients:

Baton - 350 gr., (3-4 slices for stuffing, the rest for breading),
Chicken minced meat - 700-800 gr.,
Onions - 1 pc.,
Milk or cream - 100 ml.,
Butter - 50 gr. for minced meat and about 100 gr. for frying.
Egg - 1 piece.,
Salt - to taste,
Black ground pepper - a pinch,

Pozharsky cutlets - a classic recipe

Preparation begins with the preparation of the loaf. For minced meat cutlets loaf is needed soft in wet form, for breading, on the contrary, dried. The necessary amount of loaf for cutlet mass is put in a plate and pour with milk or cream.

For breading, cut the loaf in small cubes.

Fold them in a bowl. Set the microwave at medium power for 2 minutes. During this time, the loaf was dried, but not very much. Stir it with your hands and put it in the microwave for another minute. During the cooling process, crackers will lose the remaining moisture and become completely crispy.

Clean the onion. Cut into small cubes.

In a frying pan, melt 30 gr. butter. Fry onions with onions.

Put a minced chicken into a convenient bowl. If the stuffing is frozen, it is desirable that it is thawed at room temperature on its own.

In a bowl with chicken forcemeat, put the fried onions.

Hands crumble into a bowl of meat, soaked in milk (cream) loaf.

Classic fire cutlets are prepared with the addition of butter in minced meat, which is why they are so juicy. You can add soft oil or frozen, in that case it is rubbed on a fine grater and added to ground meat.

Drive in the egg.

Mincemeat for fire cutlets is almost ready. It remains to salt and lightly season with black pepper. Note that classic fire cutlets should have a creamy flavor, and in order not to be killed, except for a small amount of black pepper, no spice is added.

Minced meat for cutlets with hands for 3-4 minutes. During mixing, it can be beaten with hands, so the cutlet mass is better saturated with oxygen and will become more airy.

After that mince for fire cutlets put in the refrigerator for 30 minutes. The fact is that the cutlet mass after cooling becomes more ductile and viscous and as a result of this the cutlets keep the shape well during the frying process. As a breading can be used as received homemade bread crumbs from the dried loaf, and crumb of them. To get the breading, roll the croutons into the bowl of the blender. Grind them to the state of crumbs.

Pozharsky cutlets according to the classic recipe have an oval shape. Hand your hands with water so that mincemeat does not stick to them during molding. Roll the oval cutlet. Roll it in breadcrumbs.

On this principle, blind and other fire cutlets. The next stage is frying cutlets. Unlike ordinary domestic meat cutlets, classic fire pies are fried in butter with the addition of vegetable. In a hot frying pan, melt the butter.

Literally immediately, until the cutlets began to burn, add a little vegetable oil. Fire fried cutlets on both sides on low heat.

Approximately on each side for 3 minutes. Next, firefish cutlets put on a baking sheet covered with parchment and put in the oven for 15-20 minutes, the temperature of which is 180C. Likewise, fire pies with breadcrumbs of breadcrumbs are cooked (or rather fried). Formed chicken cutlet from chicken mince roll in crackers.

In the photo, you see how the fire cutlets look in the first and second versions of cooking. Like other kinds of cutlets, fire cutlets, step recipe with photo which we reviewed, served hot, as an addition to the main side dish. Classics of the genre is considered mashed potatoes with butter and milk. I recommend to cook as well. Enjoy your meal. I would be happy if this recipe for fire cutlets is useful to you.