Today we present to your attention chicken Pozharsky cutlets - a real royal dish that is served in restaurants. The classic recipe is complicated, and cooking will take quite a long time. However, the big, expiring juice, crispy cutlets deserve to try them! There are also a simplified version of the dish (based on minced meat), as well as a dietary recipe. Consider them all in our article.
Cutlets "Pozharsky": the history of
In fact, this dish is not so many years. Driving past Torzhok, on the way from Tver to Moscow at Easter, Nicholas I and his family were stuck on the roads. While the servants were pushing the carriage, the emperor went to the nearest tavern and wanted to try veal cutlets. However, there was no such meat in the kitchen, and Daria Pozharskaya, the owner's owner's wife, ordered at her own risk to slaughter a chicken, since there was no shortage of them. Imagine the surprise of the owners of the tavern when the sovereign enthusiastically appreciated the proposed dish. Moreover, the emperor ordered to put a dish with such an unusual taste to the court.
Recipe saved thanks to cookbooks
And the tavern quickly gained popularity. People visited the institution to taste the delicious dishes, they asked for a recipe. And A.S. Pushkin, about which he later wrote in his works. As we see, the pre-revolutionary recipes are not sunk into oblivion thanks to the cookbooks published at that time.
Before you start cooking dishes, you need to consider some of the nuances. It is necessary to use a whole chicken carcass, but choose a bird more gently and fatter. Remove the meat from the breast and the thighs in equal proportions, do not use the skin. If you want, you can make chops out of the breast in half with veal. But this is a variation of the classic dish.
The secret of the classic recipe
Unusually juicy and tasty get the patties because in the stuffing you need to add pieces of frozen butter. The portions are formed quickly, until the butter has melted, and small pieces of dried white bread are used as breading. It is these particles that create an unsurpassed crisp, and the oil, melted, remains inside. That is why the “Pozharskaya” cutlet, the classic recipe of which we now present, should be eaten immediately after cooking. Otherwise, it will lose the characteristic, so attractive crunch.
Classic recipe: ingredients
In order to prepare the dish, we need the following products:
- chicken breast meat - 400 g,
- ham meat - 400 g,
- white bread without a crust - 150 g,
- cream fat content of 20% - 200 g,
- frozen butter - 150 g,
- white bread for breading - 300 g,
- turnip onion - 1 pc,
- black pepper,
- melted or vegetable oil for frying.
Fillet cutlets always turn out to be somewhat dry, so we add to the main component the same by the weight of tender, juicy leg meat.
What you need to know before cooking?
Breading in this recipe is a technologically rather complicated process. A day before cooking, 300 grams of white bread for breading should be left in the refrigerator, removing the packaging. During this time, moisture will come out of the crumb, and the bar will dry out. When the day expires, the bar is cut into very thin slices, and then into squares, the thickness of which is only half a centimeter. Very good for cutting using a wavy bread knife.
Pozharskaya cutlet (we present the classic recipe to your attention), contains frozen butter. This ingredient is not cut into pieces, and the tinder on a coarse grater, and then the particles are again sent to the freezer. What else in the presented recipe is non-standard moves in comparison with regular meatballs? Bread crumb soaked in cream, but not squeezed, as this dairy product must be in the composition of minced meat. Onions are cut and boiled in butter in a pan, and only then scrolled with the meat through a meat grinder.
Cut the prepared processed meat into small pieces and skip through a meat grinder along with a creamy crumb. Let the cream dissolve in the meat. Do you remember how the Pozharskaya cutlet was prepared (we are now mastering the classic recipe) in the original? An hour ago, the chicken was still running around the yard, and now she was already on the table in the form of exquisite food. That is why the meat is scrolled by hand, without using ready-made semi-finished product with additives. Now, again, skip the minced meat through the unit, but this time we also add the stewed onions to the composition. It remains to mix the composition, salt and add the black pepper. To make the burgers more airy, lightly beat the mince with your hands and put it in the fridge for an hour. If you want to cook the dish quickly, you can cheat a little: send the mass into the freezer for about twenty minutes.
Fat gives juiciness
Do you know why the Soviet table cutlets were disgustingly tasteless? Because they put too much bread and crackers in them, and saved on meat and took it from the hard parts of the carcass, entirely consisting of cartilage, veins and films. If you want to get really delicious burgers, make the stuffing yourself. Expensive beef tenderloin can not be acquired (meatballs from it turn out dry), but the back, neck, shoulder, brisket and some parts of the back leg fit perfectly. Before you run the fillet in a meat grinder, do not forget to thoroughly clean it - remove the film, remove the cartilage, bones and veins. In addition to beef, chefs recommend using fatty pork - it is she who will give the patties juiciness and tenderness. Standard proportion: for 1 kg of beef - 1/2 kg of pork or for 1 kg of beef - 250 g of fat. However, cutlets can be made from lamb, veal, chicken, turkey, game. Choose any degree of grinding, but experts advise you not to overdo it and limit yourself to a one-time scrolling in a meat grinder with a medium-sized grill.
Do I need an egg?
Whatever mistresses make cutlets - Russian, Italian or Hungarian, they always add onion, white bread and eggs to mincemeat. True, some cooks believe that the last ingredient is better to exclude, because the protein during frying quickly collapses, hardens and the meatballs because of this start to fall apart. However, the majority of specialists and housewives still stand for the eggs and say that it is they who tie the stuffing together. The main thing is not to overdo them and use no more than 2-3 pieces per 1 kg of meat, otherwise the cutlets will turn out to be tough. Onions for the same amount will need about 200 grams, and preferably pre-spiced and chilled, as raw may not have time to fry and give the cutlets a harsh taste. If you are in favor of fresh onion, chop it simultaneously with the minced meat in a meat grinder.
Types of meatballs
Bit. If, according to the Soviet classification, the cutlet should have an ovate-flattened form and a length of 10-12 cm, then the chops should be made rounded and slightly flattened. Their thickness should be 2 cm, diameter - 6 cm. Foreigners do not have such a division, all these dishes are called meatballs.
Meatballs. Meatballs - this is the smallest chopped meatballs that are not fried, but cooked. Eggs are not usually put in them, because for gluing a small amount of stuffing enough meat protein. Most meatballs are popular in the Scandinavian countries.
Schnitzel. Chopped schnitzel is made from minced meat, which is first turned into an oval cutlet, and then it is broken with a wide knife so that the cake thickness does not exceed 0.5 cm.
Hedgehogs. To prepare hedgehogs, no bread is added to the mince, but mixed with rice. To prepare the ingredients at the same time, it is better to boil the cereal before boiling.
Kebabs In the eastern cutlets do not put eggs and bread. They take only meat, fat tail, raw onions, salt and spices. Mainly used lamb, which is made to cut manually with knives (although today meat is increasingly ground in a meat grinder).
Croquet. This version of meatballs is especially popular in France, the Czech Republic, Hungary, Portugal and other European countries. Croquettes are made in the form of balls or cylinders from a highly crushed mass, then carefully breaded and fried in deep fat. Inside can be minced meat with any additives - smoked sausages, ham, potatoes, zucchini.
Cutlets with bread will not spoil
Bread is the most important component of cutlets, and one should not think that it appeared in a dish out of a desire to save. Without the crumb, you get a lula kebab, not a juicy meatball. It is the soaked bread that helps to make the patties softer and more tender. Naturally, it is important to keep the right proportion. It looks like this: for 1 kg of meat - 250 g of white bread and 300-400 g of milk or water (if you make chicken meatballs, bread and eggs will need less). Use not fresh loaf - it will give the dish a sour taste, - but yesterday and a little dried out. Remove all crusts from it, cut into pieces and soak in cold milk or water. Once the crumb swells, carefully knead it with your hands and mix with the rest of the minced meat. Some of the bread can be replaced with grated potatoes, pumpkin or other vegetables. The resulting mince is also well decorated with spices (paprika, black pepper, coriander, chili) and chopped greens (dill, parsley, coriander, mint). And do not forget to salt the future dish, but in no case do not try it raw (minced meat tasting is the most common cause of poisoning among housewives).
It is advisable to close the bowl with the prepared mince with a foil and put it in the fridge for half an hour so that the bread soaks up the meat juices. Then once again carefully knead the mass, beating it with your hands and saturating it with air. At the very end, some chefs advise you to add a handful of crushed ice to make the dish more rich. After that, moisten your hands in cold water and start sculpt patties. If desired, you can cover them with breading - under the golden crust the mince will remain more juicy. Most experts do not trust store rusks and recommend making them yourself - for this you just need to grind white bread in a blender. Then roll in the resulting chop patties and send them to the pan.
As a breading, you can also use sesame seeds, fine bread straws (in Soviet times they covered Stolichnye chicken cutlets, which were popularly called ministerial), flour and iceon. The latter is 3 eggs, lightly beaten with salt and 1-2 tbsp. spoons of milk or water. Cutlets are first rolled in flour, then in lezon, and only then covered with bread crumbs.
Subtleties of frying
There is nothing complicated in roasting cutlets; the main thing is to put them on a hot frying pan with hot butter (preferably melted cream), so that the stuffing “grabs”, a crust forms and the dish does not fall apart later. In addition, keep a distance between the cakes: if you place a mountain of cutlets on one pot, they will quickly start up the juice and begin to stew, rather than fry. As soon as a golden crust appears, you can turn down the heat and cook under the lid. Frequent turning of the patty is better not to torture (it is advisable to do this a couple of times), but do not move far from the pan, otherwise you will get coals instead of a juicy meat dish. However, you can refuse frying and put out flat cakes or cook them for a couple.
Perhaps the most famous meatballs in our country are the firemen. According to the legend, their hostess of the tavern in Torzhok, Dasha Pozharskaya, came up with it. Allegedly, Alexander I himself, who was traveling from St. Petersburg to Moscow, appeared in one family evening in the autumn. The king wanted veal cutlets, but there was no meat in the kitchen, and Dasha decided to cheat - make a chicken dish and cook it so that it looked like veal. The king did not notice the substitution and was satisfied. True, they say, in fact, the author of the sensational meatballs was not at all the owner of the tavern, but a poor Frenchman who paid her to stay with his recipe. Anyway, the dish went down in history and was sung in the verses of Pushkin: "Dine at leisure? / At Pozharsky in Torzhok. / Taste the fried cutlets / And go light." Alas, the old recipe has not reached us, and today the firemen are making according to the following technology: 0.5 kg of minced chicken must be mixed with 100-150 g of white bread soaked in a glass of milk and then slightly squeezed. Salt the resulting mass, add 3-4 tbsp. spoons of melted butter, 1 egg. Then form small patties the size of a half palm in the form of a drop, roll them in breadcrumbs and fry on both sides.
The history of the famous Kiev chicken is no less confusing. They invented it either in France of the XIX century, or in Moscow at the beginning of the XX century, but only in Ukraine, a real triumph awaited the dish. In 1947, one Kiev restaurateur cooked cutlets in honor of the return of the delegation after signing peace treaties with former German allies. The dish became the crown in the restaurants of the Intourist system, and then appeared in the rest of the USSR.
By the way, not every cook can cook a real chicken Kiev. For it, it is necessary to cut the breast out of the chicken so that a bone from the wing is preserved on it. If you buy a ready-made fillet, you will have a French devalay. It is much easier to cook it, so it is him who today is most often given for the famous Ukrainian cutlet. First of all, separate the small fillet from the breast (it is usually attached to the main one), and in the large make a pocket with a knife. Then put in it 20-30 grams of frozen butter, which can be flavored with garlic, herbs or mushrooms. Then close the pocket of the beaten small fillet, form the cutlet and put it in the freezer. However, some cooks do not incise the breast, but completely beat it off, put the butter and spin the roll. Then Kiev paned and fried in deep fat. First, the workpiece is dipped in flour, then in ice-cold, and at the end - in breadcrumbs and again slightly frozen. If the meat does not shine through, it means that there is enough breading, but if the breast looks out, you will have to repeat the procedure. Frozen semi-finished products are fried in deep fat for about 10-13 minutes, and the main task of the cook is to leave the butter inside the meatballs.
In Lithuanian, Polish, Ukrainian and Belarusian cuisines, zrazy are very popular - burgers with a filling. They prepare simply. Break a flatbread from the classic mince more firmly so that it becomes thinner and put the stuffing in the center. Inside zrazy can be absolutely any products. The main rule - they must be cooked and crushed to the level of minced meat. For example, you can add rice, buckwheat, chopped boiled egg, mashed potatoes, fried mushrooms, zucchini, cabbage or other vegetables to the patty. Then close the stuffing with minced meat, give an oval shape and send it to the pan.
The history of fire patties
This dish belongs to the traditional Russian cuisine. It is believed that cutlets appeared in the early 19th century in a small tavern. The manager of the institution, which was located in Torzhok (Tver region), insanely glorified the town with its excellent cooking. A huge number of tourists came there to try this marvelous dish.
Recipe for firefighters cutlets: the history of
According to another version, this recipe was invented by E. Pozharsky, the father of the same innkeeper. He was mentioned in his letters by the great poet A. Pushkin.
At the very beginning, veal meat was used for cooking, and later the recipe from Torzhok was modified.
Culinary secrets, or how to cook delicious chicken meatballs at home
Do not even think to buy in the supermarket frozen foods that give out for this dish. Only self-made balls of non-greasy mass according to the standard step-by-step recipe will be able to truly convey the full range of juiciness and tenderness.
Short cooking tips:
- always use only chicken. Basically, it is the brisket and fatty part of the femur,
- Be sure to observe the proportions of the bird 1: 1, since the breast is sufficiently dry, and the legs will add juice,
- excluded eggs
- need to cook by following the rules
- breading is made by hand from the bread.
Recipe for firefighters cutlets: breading is prepared by hand
Recipe for classic fire burgers
Choose to cook fresh produce. So you can get the same taste and softness.
For this we need such Ingredients:
- fillet - 400 g,
- ham meat - 400 g,
- white bread - 150 g,
- cream (20%) - 200 g,
- butter - 150 g,
- breading - 300 g,
- Onion - 1 pc.,
- spices and salt.
Cooking technology These fireman cutlets from the chef:
1. First you should do the breading. Ночью положите часть хлеба в морозилку, предварительно сняв с него упаковку.
2. После этого он измельчается на терке, чтобы получилась своеобразная панировка для котлеток. Также допускается нарезка хлеба на мелкие кубики для панировки.
3. Замороженное масло тоже натирают на терке и снова отправляют охлаждаться.
4. Мякиш оставшегося хлеба заливают сливками и оставляют набухать.
5. Шинкуем лук и обжариваем до полупрозрачного цвета.
6. The meat should be cut into small pieces using a sharp knife. In extreme cases, scroll through a meat grinder with large holes.
7. Add soaked bread (not pressed), onion, salt and pepper.
8. Beat off the meat mixture so that it becomes denser, because there is no egg in the recipe for gluing the mass.
9. Then everything goes to the refrigerator for an hour and a half.
10. Remove the billet and mix it with the frozen ground oil. The important point is to maintain high speed so that the components do not start to heat up.
11. Next, you need to form a semi-finished product in an oval, the size of a palm, roll it in breadcrumbs and again put in a cool place for half an hour.
12. The oven warms up to 200 degrees in advance.
13. First, the patties are fried in a pan until half cooked, and then loaded into the oven for 8-10 minutes.
Recipe for firefighters cutlets: classic
Recipe for firefighters chicken chops with cheese
Modern cooks began to experiment with cooking this dish, so they began to introduce various additives into the mass. For example, various kinds of cheeses, mushrooms and even eggs began to be added to mincemeat.
To make delicious chicken cakes for 6 persons, it is necessary:
- fillet - 250 g,
- chicken leg meat - 250 g,
- loaf - 250 g,
- milk - 125 g,
- Cheddar - 150 g,
- butter - 100 g,
- breadcrumbs - 1 cup,
- garlic - 2 teeth,
- vegetable oil - 2 tbsp.
Simple cooking Fillet dish:
1. Remove the knife from the crust bread and soak the loaf in milk.
2. We twist the meat in a meat grinder (blender) or simply grind it with a knife.
3. Combine all the components, salt, pepper and knead thoroughly.
4. Sculpt the oval-shaped product and place the cheese cut into the center in the center.
5. Use the cheese that is most meltable, so that it breaks up nicely when breaking the product.
6. Dip the meat ball in the breading and put it on a hot frying pan.
7. Fry the chops until golden brown.
8. We shift on the baking sheet covered with parchment.
9. We put in the oven, heated to 180 degrees for 5-8 minutes.
Recipe for firefighters with cheese inside
To check readiness, use a wooden skewer and gently pierce the middle.
Serve hot with a sprig of greens as a separate dish, or with a side dish of potatoes, pasta, and various cereals.
Pre-revolutionary recipe fire burgers: features
One of the versions of the appearance of this wonderful dish is the unplanned visit of the Russian emperor with his family to a small establishment. He ordered a dish of veal, but it was not, and, risking, the hostess served chicken products on the table, which caused a real sensation on the head of state.
Recipe for firefighters cutlets: pre-revolutionary features of cooking
Differences modern recipes fromoriginal:
- the use of onions and chicken eggs was excluded
- minced meat was made manually by cutting method,
- spices were not added because of their high cost,
- they took the best bread, which had a dense texture without voids,
- the crumb was not wrung out.
The rest of the composition and method of preparation remained unchanged. The main thing is to learn how to cook the main recipe correctly, and then you can make various versions of these amazing chicken balls.
Recipe for firefighters cutlets: serving option
This dish is suitable for people who monitor their health and body shape. To do this, it is necessary to replace the method of heat treatment in the pan - cooking in the oven.
Serve meat balls not only for lunch or dinner, but also to a ceremonial table. Surprise your guests with the high-quality preparation of this historic dish.
Ingredients for meatballs:
- 1 small broiler chicken - up to 1.8 kg (remove entrails, wash well and remove meat from the bone - for cutlets, leave only red meat, and the breast can be used for other purposes)
- 2 medium white onions (peel and chop)
- 150 grams of thick white bread (separate the crust from the crumb, freeze the crust)
- 200 ml of heavy cream (20-30%)
- 170 grams of butter (cut into small cubes and freeze)
- Ghee for frying (or vegetable plus butter)
- Soak the crumb of white bread in cream and set aside.
- We spread the chicken meat on a chopping board, cut into small pieces and chop finely with a heavy knife with a wide blade.
- Heat a half tablespoon of melted butter in a frying pan over medium-low heat and fry the onion in it to a semi-solid state (it is important not to overcook the onions and not wait until it changes color).
- In a large bowl, mix chopped chicken, onions and bread. Salt and pepper. A special feature of cooking firefighters cutlets is the need to knead the stuffing very well. It is because of this that eggs are not used.
- After that, remove the oil from the freezer and add it to the stuffing. Mix briefly, so that the oil does not have time to melt. Put the stuffing in the fridge for 30 minutes.
- In anticipation of mince cooked creamy mushroom sauce. To do this, fry the mushrooms in a small frying pan in vegetable oil until lightly browned. After that add cream, milk, salt and pepper. Stir and cook another 2-3 minutes. Remove from heat and cover with a lid.
- We take out crusts of bread from the freezer, rub them on a coarse grater and spread them evenly on a plate.
- Simultaneously with this, we melt two or three tablespoons of ghee in a large frying pan.
- We form of mince patties convenient for you in shape and size. We roll them in a crumb of grated bread.
- Fry on medium heat until lightly browned on both sides, and then shift to a baking sheet, pre-greased with melted butter.
- Cook in an oven preheated to 220 degrees for 10 minutes.
- Serve the cutlets warm with creamy mushroom sauce.
Formation of meatballs
Now that all the cooling periods have been sustained, you can mix the minced meat with ice-cold oil chips. We repeat that everything must be done very quickly, but in order to prevent the oil from leaking out, having melted from the heat of our hands, we will put on thin medical gloves. The “Pozharskaya” cutlet, the classic recipe of which we have practically mastered, should be as large as a chop. Thus, in restaurants, a dish is served on the bone along with mushrooms and baked potatoes. Formed cutlets should weigh 200 grams. We pan each portion in breadcrumbs and send to the refrigerator again for at least 30 minutes. Now we practically know how to make burgers according to the old Russian recipe.
Heat treatment process
In the meantime, we have time to warm up the oven to 200 degrees and even do other things, such as cooking a side dish. Send chilled billet to a well heated pan. The oil in it should bubble, but it should not be allowed to stick. In this process, it is necessary to feel a thin line, when a well-heated pan has not yet become hot. Fry our portions on both sides until golden brown, and then send them to the oven for 8 minutes. The finished dish is served immediately, as we said, according to tradition with mushrooms and potatoes. For example, you can use fried potatoes with mushroom sauce as a side dish, or you can mash the mushrooms in cream. Enjoy your meal!
Now we will learn how to make “Pozharskie” diet patties. The dish for this recipe can be prepared when there is absolutely no time for fussing with the repeated freezing of ingredients. If you prepare a superdietic dish, then you will have to abandon the meat from the legs, replacing it with one more part of the chicken fillet, and also not putting any butter at all, although this ingredient is present in the presented recipe at a minimum. Also, instead of roasting in a pan and soaking in the oven, cutlets should be steamed, and instead of cream for crumb, use milk with low fat content.
Ingredients that you need to prepare this dish:
- chicken fillet - 500 g,
- fresh chicken egg - 1 pc,
- white bread - 100 g,
- cream (milk) - 1 cup,
- butter - 20 g,
- vegetable oil for roasting,
- ground black pepper.
First, cut off the crust from the bread, cut it and fill it with milk. Take a deep plate in order to whip an egg with two tablespoons of water in it with a fork. Cut the chicken fillet into slices and scroll through a meat grinder, add bread soaked in milk, and again skip the stuffing through the kitchen unit. Squeezing the milk from the bread crumbs or not, in this case - it's your business. Now it is necessary to salt and pepper the resulting mass, and add butter to it (in this recipe, the oil will be softened) and mix everything thoroughly.
Immediately proceed to the formation of cutlets. They can be both oval and round - as you like. This is not a classic recipe, fantasy is permissible here. Dip the resulting semi-finished products into an egg mixture, and then pan each cutlet in breadcrumbs. By the way, this ingredient can be replaced with small bread crumbs. Then heat the oil-frying pan, spread the cutlets and fry them on both sides until golden brown. Then, as in the case of the classic recipe, we send it to an oven heated to 200 degrees for 8 minutes. Dietary dish is ready! Serve it with sauce and vegetables. Enjoy your meal!