Pozharsky cutlet
4 servings
60 minutes
There is no point in trying to imagine how Alexander Sergeevich Pushkin ate the familiar oiled chicken cutlet covered with croutons. At the time when Pushkin wrote these lines, the Pozharsky cutlet was most likely made of veal. But the principle itself has not changed for centuries: small pieces of cold butter are added to the mince, which melt during frying and form thin juicy tunnels in the fluffy cutlet body. The recipe is from Torzhok, where Pozharsky cutlets were born. This is how cutlets are prepared in the restaurant of the Staroyamskaya Hotel (Torzhok).
1
Take half of a white loaf. Cut the bread into pieces like for a sandwich, but each piece should be twice as thin as usual. Then cut each piece into thin strips no thicker than 3 millimeters. Dry the croutons in the oven until golden.
- White loaf (baton): 1 piece
2
Soak the second half of the loaf in cream. Let it soak well.
- Cream: 200 ml
- White loaf (baton): 1 piece
3
Pass the chicken through a meat grinder. Add salt and squeezed white bread to the minced meat. Chill the mixture.
- Chicken breast fillet: 500 g
- Boneless chicken thigh fillet: 500 g
- Salt: 1 teaspoon
- White loaf (baton): 1 piece
4
Shape the patties and coat them in breadcrumbs.
- White loaf (baton): 1 piece
5
Fry the patties in a large amount of sunflower oil. The patty should almost float in the oil. Once one side is covered with a golden crust, flip the patty.
- Vegetable oil: to taste
6
Send the cutlets to the oven preheated to 180 degrees for 7 minutes.
