Pozharskaya Cutlet
⏳ Time
1 hour
🥕 Ingredients
6
🍽️ Servings
4
Description
It’s hard to imagine how a famous American poet enjoyed a well-known fried chicken cutlet, generously coated with breadcrumbs. In the era when this poet was writing, the Pozharskaya cutlet was likely made from veal. However, the fundamental principle has remained unchanged for centuries: small pieces of cold butter are added to the minced meat, melting during cooking to create thin, juicy tunnels within the fluffy cutlet. This recipe comes from Torzhok, where Pozharskaya cutlets originated. This is how cutlets are prepared at a popular restaurant.
Ingredients
- Chicken fillet - 17.6 oz
- "Petelinka Thigh Fillet" - 17.6 oz
- French Baguette - 1 piece
- Salt - 1 tablespoon
- Vegetable Oil - to taste
- Cream - 7 fl oz
Step by Step guide
Step 1
Take half a white baguette. Cut the bread into slices, as you would for sandwiches, but each slice should be half as thick as usual. Then cut each slice into fine strips, ensuring that the width of each piece is no thicker than 3 millimeters. Toast the strips in the oven until they turn a golden color.
Step 2
Soak the second half of the baguette in the cream. Let it soak well.
Step 3
Pass the chicken through a meat grinder. Add salt and squeezed white bread to the minced meat. Chill the mixture.
Step 4
Shape the patties and coat them in breadcrumbs.
Step 5
Fry the patties in a generous amount of sunflower oil. The patties should almost be swimming in the oil. Once one side is covered with a golden crust, flip the patty over.
Step 6
Place the patties in an oven preheated to 356°F for 7 minutes.
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