2020-08-13 / test@t

Pozharsky cutlets

Pozharskie cutlets ... Juicy, crispy, always served from under the knife and do not tolerate reheating ... Each housewife has her own, almost always indisputable look at them. We also have something to say on this topic.

Ingredients

1 loaf of stale white bread
200 ml cream, 30% fat
150 g butter
1 onion
melted butter
600 g skinless chicken thighs fillet
300 g chicken breast fillet
salt, freshly ground white pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Start by preparing the breading. With a medium grater, wipe off the crust with some of the pulp from the loaf - you should get about 1 cup of crumbs. Cut a 150g piece of crumb and cut it into chunks (no other crumb needed).

Step 2

Pour the cream over the slices of bread and leave for 15 minutes. Cut 110 g of cold butter into very small cubes no larger than 5 mm. Sprinkle over a plate and place in the freezer for at least 5 minutes.

Step 3

Peel and chop the onion very finely. Melt the remaining 40 g of butter in a skillet, add the onion and simmer over low heat, stirring and not letting fry, about 7 minutes. Cool it down.

Step 4

Chop the chicken fillet (both types) into the mince with a heavy knife. Do not use a meat grinder, at least a blender in pulse mode.

Step 5

Use your hands to combine the minced chicken with the bread, cream and onions. Season with salt and pepper and beat the minced meat well on the work surface. Then stir in ice butter cubes into the minced meat and quickly mold small oval cutlets.

Step 6

Dip the cutlets in the breading, put on a plate and refrigerate for 20 minutes. Fry in ghee over medium heat until golden brown. Serve very hot.

Cooking time

55m

Servings

Catalog