Pozharsky patties: the right and delicious cooking recipes with photos

The content of the article

• The history of fire cutlets
• How to cook fire cutlets
• Pozharsky cutlets recipe
• The correct and delicious recipe for fire cutlets
• Pre-revolutionary recipe for fire cutlets
• Fire patties from Lazerson
• The recipe for fire cutlets from Julia Vysotskaya
• Fire cutlets – cooking secrets

This amazing dish was created by chefs in the mid-19th century and has since gained popularity all over the world. Pozharskaya cutlet is made from minced chicken meat, seasoned with butter, spices and baked in crackers. Nowadays, the dish can be prepared at home, in accordance with the famous recipe..

The history of fire cutlets

There are several legends telling about the history of fire cutlets. The most famous of them is associated with the innkeeper Daria Pozharskaya, who opened a hotel near Torzhok. Once the emperor stopped there and asked to cook calf cutlets. There was no veal in the kitchen, it was replaced with chicken, made like a cutlet and decorated with calf bone.

The emperor really liked the dish, and then the cook confessed to the substitution of meat. The king was not upset, but, on the contrary, ordered that this recipe be included in the court menu. The dish turned out to be so successful that it became famous throughout Russia – it was eaten by princes and ordinary people. Even Pushkin advised his friends to enjoy these patties, which were not too expensive, but became a masterpiece of Russian gastronomy.

How to cook fire cutlets

To properly prepare fire cutlets, you must first prepare all the necessary products. You will need chicken meat with legs and breasts, they can not be replaced with minced meat. You need to chop products manually, using a very sharp knife, until a homogeneous, soft consistency. In addition to chicken, cream contains fat content from 20%, white bread for crackers, onions, butter and spices. Fire cutlets differ from the classic ones in that they do not have an egg in the process of kneading minced meat.

Cooking fire cutlets begins with chopping meat. To do this, it is best to take a sharp heavy knife and chop the chicken finely, but if there is not enough time, it is allowed to twist the chicken through a meat grinder or pierce with a blender. Onions are chopped, fried in butter until transparent, mixed with cream-soaked bread without crusts. Part of the oil is frozen, rubbed on a coarse grater, introduced into the minced meat. For breading, bread chips are used, and cutlets are fried on a mixture of oils until golden brown. After that, they are sent to the oven to bring to readiness.

Pozharsky cutlets recipe

A novice cook will definitely need a recipe for fire cutlets with step-by-step photos so as not to miss anything. The dish is ideal for treating friends, served for lunch or dinner with a side dish of buckwheat, fresh vegetables or pickles. You can also cook classic cutlets, diversify the stuffing by adding cheese, spices and mushrooms. But before experimenting with the recipe, it’s worth trying to make cutlets according to the classic recipe.

The correct and delicious recipe for fire cutlets

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 190 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

The correct and delicious recipe for fire cutlets involves the exact observance of proportions and components. 800 grams of chicken requires a glass of cream and 400 grams of onion. Fire cutlets are prepared with crackers made of white bread (for breading), which gives the dish an appetizing, crispy crust. The recipe includes cream – it is better to buy with a fat content of 20%. In the absence of this component, cream can be replaced with natural milk.

Ingredients:

• chicken breast – 400 g;
• meat from chicken legs – 400 g;
• white bread (crumb) – 150 g;
• bread crusts – 200 g;
• onions – 400 g;
• butter – 200 grams;
• olive oil – tablespoon.

Cooking method:

1. Leave some of the oil to fry, the rest – chop into cubes, cool in the freezer.
2. Sauté chopped onion until soft and transparent, cool.
3. Chop the chicken, mix with onions, bread soaked in cream (do not squeeze it). Knead mass by hand, add frozen oil.
4. Stir quickly so that the oil does not melt, put the bowl with the mass in the refrigerator for half an hour.
5. Grate bread crusts, form neat cutlets, breaded in breadcrumbs.
6. Use two types of oils, fry the patties until golden brown over medium heat.
7. Lay on a baking sheet, cook in the oven at 180 degrees for about 15 minutes.

Pre-revolutionary recipe for fire cutlets

• Cooking time: half an hour.
• Servings Per Container: 2 Persons.
• Calorie content: 178 kcal.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

The pre-revolutionary, historical recipe for fire cutlets did not always include chicken; instead, veal or hazel grouse was taken. Modern cooks are unlikely to find game on the market, so you can try to cook a treat according to the culinary recipe (from 1907) from calf pulp. A delicious gourmet dish is prepared according to the same principle as the previous one, but does not include the baking step in the oven, but is only fried in a pan.

Ingredients:

• veal – 450 g;
• milk – a glass;
• onion – 1 pc.;
• loaf – a slice;
• butter – 100 g;
• nutmeg – a pinch;
• crackers – 100 g.

Cooking method:

1. Wash the meat, remove the films, remove the veins, scroll twice through the meat grinder.
2. Pour the bun with milk, mix with minced meat.
3. There, put the onion fried until soft, season with spices, salt, pepper.
4. Pour some milk for juiciness.
5. Form beautiful cutlets, bread, fry until golden brown.

Fire patties from Lazerson

• Cooking time: 1 hour.
• Servings Per Container: 2 Persons.
• Calorie dishes: 157 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Firehead cutlets from Lazerson contain mushrooms, which give the diet dish a new taste and rich aroma. White or chanterelles are ideal, but if desired, they can be replaced with champignons or other forest species. Merchantable buckwheat porridge, sauerkraut or mashed potatoes go well with ready-made cutlets.

Ingredients:

• chicken breast – 400 g;
• loaf – 2 slices;
• toast bread – 2 slices;
• milk – 50 ml;
• cream – 50 ml;
• vegetable oil – 20 ml;
• onion – 1 pc.;
• champignons – 100 g;
• flour – 20 g.

Cooking method:

1. Cut the crust from the loaf, cut the crumb into cubes, and dry in the oven.
2. Grind the chicken with a knife or a blender, mix with bread, soaked in a mixture of milk and cream, fried mushrooms, onions, flour.
3. Salt, blind cutlets.
4. Bread in breadcrumbs obtained after grinding a dry loaf, fry until golden brown.
5. Put on a baking sheet, cover with foil, put the dish in the oven. Preheat to 180 degrees, simmer for 15 minutes.

The recipe for fire cutlets from Julia Vysotskaya

• Cooking time: 1 hour.
• Servings Per Container: 3 Persons.
• Calorie content: 188 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

A simple recipe for fire cutlets from Julia Vysotskaya refers to the original versions of the famous dish. To the classic recipe, the cook added appetizing cheese filling and spicy garlic. Stuffing is made from hard or processed cheese, optionally add dried or fresh herbs, paprika to it. Serve the dish better while the cheese is melted. The treat goes well with baked potatoes and vegetable salad.

Ingredients:

• stale white bread – 200 g;
• milk – half a glass;
• chicken – half a kilo;
• garlic – 2 cloves;
• crackers – 100 g;
• cheese – 150 g;
• ghee – 20 g.

Cooking method:

1. Soak the peeled bread in milk, turn into a homogeneous mass.
2. Pass the fillet through a meat grinder, mix with soaked bread, chopped garlic.
3. Knead the minced meat, portion it, form flat cakes.
4. Put cheese slices in the center of each, close the edges.
5. Fry until golden brown, transfer to a baking sheet.
6. Bake at 180 degrees 15 minutes.

Fire cutlets – cooking secrets

So that you get excellent, ideal meatballs in a fire, it is worth taking the advice of experienced professionals:

1. It is necessary to remove skin from chicken meat, cut off all bones. Better take the hips and tender fillet.
2. The butter for the dish must be of high quality, you can not replace the product with margarine or spread.
3. A special bread is needed – dense, white, with small pores – sliced ​​loaf. Baguette, ciabatta, rye and the like.
4. Instead of breading, you can take finely crushed salt crackers.
5. If the dish is made of veal or beef, it is recommended to add a little bacon for juiciness.