Classic cutlets pozharsky

4 servings
1 hour 40 min

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

Cut a few slices of loaf into very small cubes with a sharp knife. Put the bread pieces in one layer to dry while you cook the mince.

Pour the cream into a deep plate and soak the rest of the loaf in them, use only the crumb, and cut the remaining crusts to bread the cutlets.

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

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

Send the shredded breast to the onion. Add the batter soaked in cream to the bowl. Remove the oil from the freezer and grate on a fine grater. Add salt and pepper to taste.

Knead the mince well until smooth. Cover the bowl with cling film and send to the refrigerator for an hour so that the minced meat infuses and becomes denser.

How do they cut the cutlet mass for Pozharsky cutlets? Wet your hands in cold water and form small cutlets. The mince is very soft, and therefore act carefully. Roll each patty in dried pieces of loaf, lightly pressing the bread into the chicken meat.

Leave the cutlets on the kitchen table for 5-10 minutes to lie down.

In a thick-bottomed frying pan, heat the vegetable oil. Fry the cutlets over medium heat until golden on breadcrumbs.

Gently turn over and leave again for a couple of minutes. Dip paper wipes on cutlets to get rid of excess fat.

Place the cutlets on a baking tray. Send to the preheated oven for literally 15-20 minutes and bring to full readiness. The oven temperature should be about 180 degrees, top-bottom mode.

Serve fire patties until cool down!