Pozharsky cutlets are products from tender chicken minced meat, breaded in bread cubes and fried until an appetizing and effective ruddy crust. The most delicious are such cutlets with heat and heat, while the inherent crispy zest is preserved.
From the proposed recipe you will learn how to properly prepare real classic fire cutlets.
Chicken fried chops - recipe
Ingredients:- chicken meat without bone - 0,7 kg;
- stale white bread or loaf - 375 g;
- milk - 225 ml;
- butter - 75 g;
- onion - 220 g;
- eggs - 3 pieces;
- freshly ground pepper mixture - to taste;
- salt - to taste;
- Ghee or vegetable oil for frying cutlets.
Preparation
The first thing we will fill is one hundred and fifty grams of bread with milk and leave for a few minutes. Also for the preparation of fire cutlets we need meat of one medium chicken, separated from bones. Grind it with a meat grinder or blender and put it in a bowl. Onions are cleaned, shredded very finely with a sharp knife and rescued in butter until soft and transparent. We let it cool down, and put it into the chicken ground. Soaked breads, squeeze a little from the milk, also pass through a meat grinder or break in a blender and lay it to the rest of the ingredients. Add forty gram of softened butter, one egg, a ground mixture of peppers, salt and mix everything thoroughly. For the best result, you can slightly repel the base for cutlets, shifting it into a tight package and hitting them several times on the table.
Now the most laborious stage of cooking fire cutlets. The remaining white bread or loaf should be cut into small cubes with a side length of about four millimeters. The resulting mass of grain
Next, beat two eggs with a pinch of salt and mix with the remaining milk soaking the bread.
Warm up a frying pan with a hundred grams of melted creamy or vegetable refined oil without a smell. From the stuffing we form round cutlets, dip them in the egg mass, pan in cooked bread cubes and fry on medium heat from two sides. If necessary, add more oil.