Pozharsky cutlets - 2 cooking recipes

Classic cutlets are made from chicken breast fillet and thighs. But there are recipes that use turkey, veal, hazel grouse and game. The dish also includes butter, white wheat bread, heavy cream, onions, salt and spices. The classic recipe does not use an egg.

The minced meat is used to form blanks and roll them in breadcrumbs. The cutlets are fried in vegetable or melted butter and then finished in the oven.

The history of the origin of this dish is quite interesting. The great Russian poet Alexander Pushkin, the writer Théophile Gautier, and the traveler Mikhailo Zhdanov praised the amazing delicate taste in their poems.

At the beginning of the 19th century, the owner of the inn, Evdokim Pozharsky, offered visitors tender cutlets made from chopped veal. The heir to the family business, Daria Pozharskaya, improved the recipe for the dish and glorified her name for centuries. The innkeeper treated Emperor Nicholas I, who was passing through Torzhok, to the famous dish. The taste of the cutlets made such a strong impression on the king that he invited the innkeeper to the imperial court. Soon the dish became popular in Russia and abroad. During the Soviet years, the recipe was not forgotten, but you could only try it in a good restaurant.

Recommendations:

Before serving, the cutlets are decorated with fresh herbs.

The dish is served with mashed potatoes, boiled rice, and stewed vegetables.