Classic Pozharskie cutlets

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to fry classic Pozharsky cutlets? Prepare all the products indicated in the recipe. If you have frozen chicken breast, remove it from the freezer in advance and leave it at room temperature to defrost. Place the butter in the freezer for a few minutes, it should be slightly frozen.

2. STEP 2

   

   Cut several slices of loaf into very small cubes with a sharp knife. Place the bread pieces in a single layer to dry while you prepare the mince.

3. STEP 3

   

   Pour the cream into a deep plate and soak the rest of the loaf in it, use only the crumb, and cut the remaining crusts for breading the cutlets.

4. STEP 4

   

   Peel the onion, rinse and grind in a blender until puree (you can use a meat grinder). Place the onion in a deep container.

5. STEP 5

   

   Pass the chicken fillet through a meat grinder using a fine sieve, or grind in a blender.

6. STEP 6

   

   Add the chopped breast to the onion. Add the loaf soaked in cream to the bowl. Remove the butter from the freezer and grate it on a fine grater. Add salt and pepper to taste.

7. STEP 7

   

   Knead the minced meat well until smooth. Cover the bowl with cling film and place in the refrigerator for an hour to allow the minced meat to set and become denser.

8. STEP 8

   

   How to cut the cutlet mass for Pozharsky cutlets? Wet your hands in cold water and form small patties. The minced meat is very soft, so be careful. Roll each cutlet in the dried loaf pieces, lightly pressing the bread into the chicken meat.

9. STEP 9

   

   Leave the cutlets on the kitchen counter for 5-10 minutes.

10. STEP 10

    

    Heat vegetable oil in a thick-bottomed frying pan. Fry the cutlets over medium heat until the breadcrumbs turn golden brown. How to choose a frying pan and oil for frying, read the separate articles at the end of this recipe.

11. STEP 11

    

    Carefully turn over and leave again for a couple of minutes. Dip the cutlets with paper towels to remove excess fat.

12. STEP 12

    

    Place the cutlets on a baking tray. Place in a preheated oven for literally 15-20 minutes and bring until fully cooked. The oven temperature should be about 180 degrees, top-bottom mode.

13. STEP 13

    

    Serve Pozharsky cutlets before they cool!

Comments on the recipe

loboda

13.12.2023

4.5

I usually cook these chicken cutlets from minced meat with the addition of starch. I'll try this option as well.

tatyanochka2022

13.12.2023

4.5

I have long wanted to cook cutlets according to the recipe for classic Pozharsky cutlets. All that was needed for them was chicken fillet, white bread, butter and onion. I cut the loaf into pieces, cut off the crusts from them, finely cut them into cubes and left them to dry a little. I poured milk (instead of cream) over the crumb; when the bread had softened, I squeezed it out, removing excess liquid, and added it to the minced chicken. I also added a finely grated onion, butter and salt. After mixing the minced meat, I left it in the refrigerator for 1 hour. The cutlets formed from the minced meat were rolled in diced white bread and fried in a frying pan in vegetable oil. I cooked the cutlets in an electric oven, which I use instead of an oven. The cutlets turned out wonderful! The breading came out crispy fried, the meat was tender and soft. Very tasty! I recommend everyone to try it! Thank you very much!

Skazka

13.12.2023

5

These cutlets are very tender and tasty, and with green peas they are also beautiful. I do it a little differently: in each cutlet I insert a bone from a chicken leg, from which I take the meat for minced meat, and fry the cutlets on the bone. I also put a small piece of butter in the middle of the cutlet; when you break the cutlet, delicious juice flows out of it. Oh, I should fry it

olgay198108

13.12.2023

4.9

Interesting recipe))) I’ll take it into service)))) and will cook it)

MARINESKIS

13.12.2023

5

Thanks for the recipe, very tasty!

Mastehap

13.12.2023

4.6

Unfortunately, I didn’t have a loaf, but the desire to fry the legendary classic Pozharsky cutlets was so great that I used breadcrumbs. The recipe is wonderful, simple and affordable. The cutlets turned out very tasty, many thanks to the author of the recipe!