Description
Crisp outside and tender chicken inside – one sight of these seductive cakes hints at real holiday belly! His appearance Pozharsky cutlets, which is one of the traditional dishes of Russian cuisine, inventive owe the landlady Darya Pozharskoe holding facility on the profitable route Petersburg-Moscow in Torzhok. Whether burgers created especially for the arrival of the king, who stayed, or long before the Royal visit is not exactly known. It is possible to claim that thanks to these cakes the restaurant is very famous, and every wealthy man would stop there in order to taste the famous dish invented by the talented hostess. To enjoy these fragrant Pozharsky cutlets, cooking them yourself is imperative, as sold in stores reminiscent of their original flavor very faint.
Ingredients
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Chicken fillet
800 g
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Onion
400 g
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Soy sauce
2 Tbsp
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Bread
350 g
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Cream
1 cup
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Butter
200 g
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Sunflower oil
-
Black pepper
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Salt
Cooking
Chicken fillet cut into small pieces, sprinkle with Kikkoman soy sauce and leave for 30 minutes. Marinating chicken in soy sauce - this is my only deviation from the classic recipe, I did it to not to add salt to this dish, because for me, the chicken will already be quite salty.
Prepare remaining ingredients: 150 g of butter cut in small cubes and remove in the freezer, 200 g of crusts of white bread also take in a freezer, 150 g of pulp of white bread, fill with cream.
Onions finely cut and fry in 25g butter so that it does not changed its color. Cool.
Grind meat in a blender to the consistency of buckwheat cereal or chopped sharp heavy knife. The grinder is less preferable.
Cooked mince then add the fried onions are not hot and dipped in rich milk or cream neocracy bread without crusts.
The ground patties are also prepared in a special way: mixed with onions and bread chicken meat kneaded – kneaded by the hands into the bed, going to the ball, warming up again, several times hits with the force on the working surface (better to put it in a bag to avoid splatter). Optionally seasoned with salt and pepper. Put in plastic minced frozen butter, quickly stir – the butter should not melt, remove it in the cold for 30 minutes – it should become even more flexible due to solidification of fat.
Breaded cook from frozen crusts of white bread, rubbed them on a coarse grater – should get not too long or too short kind of "scales".
Cooked breaded need to pour on a flat dish, free reach put the bowl with more hot water, you'll have to dip your hands before forming each meatball. Take the minced meat so that the palm was filled, but no slides, sculpt oblong oval patties, quickly pairwise (breading should stick through the speakers on the surface of the cakes moisture) and lay the prepared chops on a flat dish. Molding is carried out at a rapid pace – the meat needs to stay cold. Before frying the burgers you need to put in the fridge for 10 minutes. To cook Pozharsky cutlets in a mixture of butter and sunflower oil. Fry patties until Browning on both sides, then they need to bring to readiness in the oven, preheated to 180 degrees
Pozharsky cutlets is best to eat immediately, because after warming up they lose all their flavor – the difference between a crispy crust and soft filling. Bon appetit!
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