Пн, 23 май 2016 Автор: Марина Выходцева
Darya Pozharskaya cutlets is a dish that in its time
made a lot of noise.
It is said that even the emperor Nicholas himself could not resist
their taste.
And each time, driving past the tavern of Darya Pozharskaya, he always
I called on to eat.
What is so unusual about this dish?
Contents
Pozharsky cutlets – the general principles of cooking
The peculiarity of these Pozharsky cutlets is full
lack of eggs. Mass perfectly keeps its shape without it.
ingredient, if done correctly and follow the recipe. But
modern cooks still sometimes add to the minced meat
the eggs.
Original Darya Pozharskaya cutlets prepared from chicken fillet
or grouse. Mainly used a mixture of breast and trim with
hips in equal proportions.
What else is put into the cutlet mass:
• Bread. Required ingredient. Before laying it soaks and
crushed.
• Cream. Used for soaking bread. Sometimes replaced
fat milk.
• Spices. Basically it is black pepper and salt.
• Butter. It is laid in mince and used for
frying
Breaded cutlets in bread crumbs. They can be purchased and
small, sometimes use grated loaf or dried bread
cubes.
Pozharsky cutlets are always prepared in two stages. Their
pre-fried in a skillet, and then brought to full
cooked in the oven. This technology allows you to save
juiciness inside and at the same time gives the products a crisp.
Recipe 1: Classic Pozharsky Chicken Fillet Patties
Recipe famous Pozharsky cutlets, which are prepared from
курицы or grouse. Cream is used fat, it is desirable to take not
less than 20%.
Ingredients
• 0.4 kg breast;
• 0.4 kg of chicken ham;
• 3 pieces of dry loaf;
• 1 glass of cream;
• 0.2 kg butter;
• 2 onions;
• spices;
• vegetable oil.
Cooking
1. Take 150 grams of butter and cut into cubes of 0.5.
centimeter. We clean in the freezer. Let the rest of the oil stand in
warmer
2. Wash the chicken and chop it into small pieces. Can
use a combine with knives. But the grinder does not apply
It is recommended, as it squeezes out juice from meat.
3. Onion cut into small cubes and send to the pan with
remaining butter. Fry until soft, but not much
reddened.
4. Soak the loaf in the cream, remove the crust, and the crumb
we shift to the chicken. Add cooled onion, salt and pepper.
5. Stir and lay the previously diced cream
butter.
6. Mix and sculpt medium-sized and classic burgers
oblong shape. Breadcrumbs from white bread.
7. Fry in a skillet on both sides until golden brown.
Cooking on high heat.
8. We shift on the baking sheet covered with foil. We put in
oven at 200 degrees and cook another 20 minutes.
Recipe 2: Pozharsky cutlets with crackers
The option is very interesting and beautiful Pozharsky cutlets, which
covered with crackers. But не с совсем обычной молотой крошкой, а в
form of pieces. For minced meat, chicken pulp is used. Recipe without
Luke.
Ingredients
• 0.5 kg chicken;
• 0.25 ml of cream;
• 0.25 kg of bread without a crust;
• 50 grams of butter;
• 0.2 kg of plain white bread;
• 0.1 kg of ghee;
• salt and pepper.
Cooking
1. Recipe bread with a crust cut into small cubes of 4-5
millimeters. We spread on a dry baking sheet and dry in the oven. Bread
should dry well and become brittle, but in the meantime
cutlet mass.
2. Bread без корки заливаем сливками и даем постоять двадцать
minutes
3. Chop the chicken finely or twist it, add to it
swollen breadcrumbs, salt and pepper. Stir well.
4. We form small patties 70 grams and inside each
put a piece of butter. Can использовать куриный
fat.
5. We roll the products in the breadcrumbs that are prepared
earlier.
6. We put in hot melted butter and fry with each
sides for 3 minutes.
7. We shift to the prepared baking sheet and send it to
fifteen minutes in the oven. Bring to readiness at 190
degrees
Recipe 3: Pozharsky cutlets with mushrooms
For the preparation of such cutlets will need white dry mushrooms.
Of course, you can take fresh ones, but they are not always there.
availability.
Ingredients
• 0.5 kg chicken;
• 50 grams of dry mushrooms;
• 150 ml of cream;
• 0.2 kg of white bread without a crust;
• 1 clove of garlic;
• salt and pepper;
• crackers;
• 120 grams of oil.
Cooking
1. Soak mushrooms and soak in cold water for at least three
hours Can залить накануне.
2. Меняем воду и отвариваем грибочки 20 minutes Drain the liquid
throwing away in a colander. Then cut into small cubes.
3. Bread заливаем сливками и даем набухнуть.
4. Twist the chicken with the bread, you can grind it right away
garlic clove.
5. Add mushrooms and spices and mix the cutlet well.
mass of
6. We form cutlets 70 grams and put 7-10 grams in each
oils.
7. We serve in ordinary crackers.
8. Fry in the remaining butter over high heat.
9. After the appearance of a crust from two sides, we shift it into a form and
bake for another 15 minutes in the oven.
Recipe 4: Pozharsky cutlets with cheese
Of course, this is not quite an original dish and can be called
a la Pozharsky cutlets. But тем не менее, оно взяло в себя все
the best of the classic recipe. Use hard cheese.
Ingredients
• 0.4 kg chicken breast;
• 0.5 cups of milk;
• 5 tablespoons butter;
• 0.2 kg of white bread;
• salt pepper;
• 0.15 kg of cheese;
• 2 cloves of garlic;
• white bread crumbs;
• spoon of oil grows.
Cooking
1. Fill the bread with warm, but not hot milk (cut off the crusts).
Оставляем на несколько minutes After a while we turn it over to
the crumb is well gone all over.
2. Cut the fillet into several pieces and twist through
meat grinder with bread. Immediately you can add peeled teeth to them.
garlic.
3. We add salt and pepper, stir.
4. Cut the cheese into cubes.
5. Pinch off 100 grams of minced meat and form an elongated meat patty.
In the center we place a bar of cheese and carefully hide it.
6. Dip the product in breadcrumbs and fry on
skillet with butter until golden brown.
7. Spoon vegetable oil grease or small form
pan. Add the patties and bake for 15 minutes in the oven.
Recipe 5: Pozharsky pork cutlets “Gentle”
The improved recipe of Pozharskaya cutlets, which
cooked with pork loin. Products turn out incredibly gentle.
Their особенно оценят мясоеды и любители жирных блюд. Used by
pork loin. Can взять подкопченную.
Ingredients
• 0.4 kg loin;
• 0.4 kg chicken fillet;
• 100 grams of oil;
• 2 bulbs;
• crackers;
• 0.2 kg of bread;
• 1 glass of cream;
• salt and pepper.
Cooking
1. Cream pour the bread and give it to soak.
2. Cut the peeled onion heads into cubes and fry until
мягкости с 30 граммами сливочного oils. Cooling down.
3. While the onions are cooling, we twist the loin with chicken. Add
lightly squeezed bread from the cream. You can not twist it, he and without
This will be fine in the mass when stirring.
4. Shift fried onion into the cutlet mass, stir it.
To taste we put spices.
5. We form cutlets of any shape. Breadcrumbs. If a
no breadcrumbs, you can just rub the stale white
a bun.
6. Разогреваем на сковородке сливочное butter. Oven to this
The time should also already be heated to 200 degrees.
7. Fry the patties on maximum heat for 2 minutes with
each side. Immediately shift in the form for the oven in one
layer.
8. We put in духовку на 25 minutes Take out and rather serve on
table.
Recipe 6: Pozharsky cutlets with veal and bacon
Of course, for such cutlets you can use beef, but all
it is better to take tender veal. With it, the dish will be cooked faster and
will not be dry. But особенностью рецепта являются кусочки шпика.
Ingredients
• 450 grams of veal;
• 100 grams of fat;
• 400 grams of chicken fillet;
• 100 grams of cream;
• 4 slices of bread;
• 70 grams of butter;
• stale bread;
• seasonings.
Cooking
1. Soak the bread in the cream, put in a bowl. Squeeze and
You do not need to drain excess moisture, the meat will absorb everything.
2. We remove the lard for an hour in the freezer so that it freezes slightly.
Then cut into small cubes and send in a bowl.
3. Twist the chicken and beef, shift to the fat with
bread.
4. Add специи и тщательно размешиваем. It is desirable to repel
mass on the table, then the products will be more even and neat.
5. Calling a loaf cut into small pieces or lay in
combine and literally interrupt several times. Should turn out
large crackers.
6. Form the patties and roll in cooked bread
baby
7. Heat the oil given in the recipe. Fry breaded
burgers on both sides.
8. Перекладываем в форму и ставим в духовку на 15 minutes
Recipe 7: Mushroom Sauce for Pozharsky cutlets
The original Pozharsky cutlets served not only with different
side dishes, but also often poured mushroom sauce. But как его
to cook?
Ingredients
• 400 grams of champignons;
• 400 ml of cream 15%;
• 2 tablespoons of flour;
• 50 grams of butter;
• salt and pepper;
• dill greens.
Cooking
1. Wash the mushrooms and cut into arbitrary pieces. It is better
plates of 3 millimeters.
2. Heat half of the prescription oil in the pan and
put the mushrooms in it. Cooking first under the lid for about 15 minutes, and
then fry for five minutes just like that. Put the mushrooms in a bowl,
to free the pan.
3. Spread the remaining oil and reheat again. Add муку
and fry for a minute.
4. Pour the cream into the flour and bring back the mushrooms. Salt and
перчим, прогреваем под крышкой пять minutes
5. Sauce cool slightly and mash with a blender. Add по
taste more pepper and salt, if necessary. Put chopped
greenery.
Pozharsky cutlets – useful tips and tricks
• Out of breadcrumbs? Instead, you can crumble
stale bread or loaf. A shredded cracker is also suitable, but
very important to he was not sweet. Otherwise products
will quickly burn and lose an attractive look.
• You can fry Pozharsky cutlets in vegetable oil, but they
turn out not so beautiful and fragrant. It is better все-таки
use butter or ghee, you can take the mixture with
vegetable fat.
• No oven? Pozharsky cutlets can be cooked only on
pan, but after the coup, do not forget to cover and
then the products under it. Or you can bring it to readiness.
in the microwave.
• Pozharsky cutlets can be made even more interesting if you lay
inside the filling. And it can be not only cheese, but also a piece
tomato, bacon or ham.
• Fire burgers can be prepared for future use. To do this, they need
fry in a griddle, cool, hermetically pack and put in
freezer Then it will remain in the form and put in
preheated oven for half an hour. Defrost not previously
need to.
