Pozharsky chicken cutlets

Method

1. 01

   The history of the recipe "Fire" cutlet begins in the 19th century, and it belongs to a certain count with the same name.

2. 02

   Once the Grand Duke was granted to Count Pozharsky, but the first one had nothing in the kitchen except chicken, from which he ordered to cook patties. Since then, cutlets made from chicken mince mixed with white bread, were called “Fire”.

3. 03

   In our days, these cutlets have gained great popularity due to their delicate taste, juiciness and softness.

4. 04

   So, firefighters' cutlets.

5. 05

   Cut white bread without crusts and soak with cream. Let's swell for 30 minutes.

6. 06

   Skip chicken meat along with soaked white bread and cream through the meat grinder, add salt and pepper. It is better to use a meat grinder with a large grille or cut the meat with a knife.

7. 07

   Onions are very finely cut, like a rice grain, and roasted in butter until transparent, not fried. Add the onions to the mince.

8. 08

   Mix the minced meat thoroughly.

9. 09

   White bread to rub on the grater to obtain breading mixture.

10. 10

    From minced meat to form cutlets and to pat each cutlet in the resulting breading mixture.

11. 11

    Roast the patties on both sides to the rossyness in butter or olive oil.

12. 12

    Roasted "Fire" cutlets fold in a form for baking.

13. 13

    The shape with cutlets put in a preheated to 200 degrees oven for 30 minutes.

14. 14

    After the specified time, take out the "Fire" patties and turn off the oven. You can lay them out on plates and serve them with fresh vegetables.