Pozharsky cutlets recipe from turkey fillet. Pozharsky cutlets: recipe
Pozharsky cutlets: recipe
Like many other culinary masterpieces, Pozharsky cutlets appeared completely by accident. There are several legends about the origin of this dish.
According to one of them, these cutlets were prepared by the cook of the notorious Prince Pozharsky when Tsar Mikhail Fedorovich came to him. The prince wanted to treat his guest to veal, but at that moment, as luck would have it, it wasn’t there. The cook got out of it by preparing cutlets from poultry meat - hazel grouse and partridge. And so that the origin of the meat could not be discerned, the cook chopped it finely and rolled it in bread crumbs. The tsar liked the dish so much that he took the cook with him to Moscow. By the way, Prince Pozharsky himself did not accept the innovation and continued to eat veal cutlets.
Much more convincing is another version, going back to the once famous Tver innkeeper Daria Evdokimovna Pozharskaya. At one time (immediately after the War of 1812), she got a French cook - one of the prisoners. It was he who adapted the traditional French recipe for cutlets de volley to Russian cuisine. This story also involved a tsar, this time Nicholas I. And the story repeats itself about how a cunning cook passed off - this time chicken - as veal
and how the sovereign liked this dish. In general, these cutlets received their name by the highest rescript - and were included in the menu of the imperial cuisine. And Pozharsky’s tavern became a very popular place - already in 1826 A.S. Pushkin, in a letter to Sobolevsky, wrote: At your leisure, dine at Pozharsky’s in Torzhok, taste the fried cutlets, and travel light.
Recipe for classic Pozharsky cutlets
500 g chicken breasts
200 ml cream
150 g butter
70 g white bread crumb
1 egg
breadcrumbs
salt
vegetable oil
Prepare minced chicken meat. Crumble the bread into a bowl and pour in the cream. Let's let it soak thoroughly. Then squeeze out the crumb and add it to the minced meat. Break the egg and separate the white from the yolk, add the yolk to the minced meat. Add salt and mix thoroughly. You need to stir the minced meat for a long time, adding slightly cooled boiled water at a time, until the minced meat stops sticking to your hands. Grate the butter on a coarse grater and add it to the minced meat, mix everything. From the resulting minced meat we form cutlets. Lightly beat the remaining protein with a fork and dip each cutlet in it, then roll them in breadcrumbs. Fry the cutlets in vegetable oil until golden brown.
Pozharsky turkey cutlets
500 g turkey fillet
200 ml cream
1 loaf
200 g butter
salt
vegetable oil
How to cook Pozharsky cutlets
Cut half the loaf and separate the crumb from the crust. Place the crumb in the freezer, without wrapping it in anything, for 3 hours. Then take it out and cut it into very thin slices - this will be the breading. Let's pass the turkey fillet through a meat grinder. Fill the remaining half a loaf with cream and let it soak for about 10 minutes. Then, without squeezing, add this loaf to the minced meat, add salt and mix thoroughly until smooth. Now cut the butter into cubes approximately 7 mm in size. And add oil to the minced meat, mix thoroughly. Place the resulting mass in the refrigerator for a short time, and then form the cutlets. Roll the pieces in the breading prepared earlier. Quickly fry the cutlets in vegetable oil until golden brown, and then place them in an oven preheated to 180 degrees and cook until fully cooked.
Bon appetit!
Juicy and quick turkey breast cutlets. No eggs.
Milk can be replaced with water. If you don't want to fry, the cutlets can be baked or steamed.
But fried cutlets, of course, taste better :)
1. Soak the bread in milk (or water).
2. Peel the onion, wash the meat and let the water drain.
3. Twist the turkey fillet through a meat grinder along with onions and squeezed bread.
Mix the minced meat and pass through the meat grinder again.
4. Knead the minced meat well, add salt and pepper to taste, and the remaining milk.
If the minced meat is too thick, add a few more tablespoons of milk (or regular boiling water).
5. Pour flour into a large flat plate.
Scoop up the minced meat with a tablespoon, place it on a plate with flour and form it into small cutlets. 
6. Lightly fry turkey cutlets in hot vegetable oil until light golden brown (covered). 
7. Place the fried cutlets in a baking dish. 
Place the pan with the cutlets in a cold oven, set the temperature to 150C and bake for about half an hour.
Turkey cutlets prepared in this way are very tender and juicy.
It tastes best hot.
Pozharsky turkey cutlets
Cutlets are literally our everything. They consist of only advantages: firstly, even the most fastidious family member will not refuse them. Secondly, if these are homemade cutlets, you know exactly what you are feeding your precious family. Thirdly, a batch of freshly prepared cutlets can be thrown into the freezer, and when you come home from work completely exhausted, you don’t need to stand at the stove for an hour - fry the prepared semi-finished products and make a quick side dish.
Classic cutlets. Watch the video recipe!
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I took the recipe “Poulette de Bresse en Pojarski, pommes paille” from his cookbook “Grand Livre de Cuisine” as a basis. (“The Big Cookbook” in Russian from the publishing house “Chernovik”), i.e. “Pozharsky Bresse chicken cutlets with potato strips.”
There was no such chicken, but there were wonderful turkey breasts. I also didn’t look for “snout bones” to decorate the cutlets and used vegetable salad rather than potato straws as a side dish.
Such cutlets are not just tender, but airy and melting, wrapped in a crispy crust. I liked both the process and the result.
Ingredients:
400 g turkey fillet (white meat)
200 g stale white bread without crust
300 ml cream
70 g butter
300 ml ghee
fleur de sel
Espelette capsicum (dried, crushed)
paprika
English breading:
2 eggs
10 ml milk
20 ml soy sauce
200 g wheat flour
500 g breadcrumbs
olive oil
fleur de sel
Preparation:
Cut the butter into small cubes and let soften slightly.
Cut the bread without crust into cubes with a 6 mm edge, place in a bowl, pour in cream and cover with cling film.
When the bread is well soaked in cream, place in a colander without squeezing.
Clean the white turkey meat, chop it finely, sprinkle with fleur de sel, pepper and a pinch of paprika.
Chop the meat with a chopper. Add the cream-soaked bread cubes and chop again, stirring with a chopper.
Then gradually add pieces of butter. Mix again with a slasher.
When the minced meat reaches a smooth, uniform consistency, transfer to a stainless steel bowl, cover with cling film and refrigerate for 15 minutes.
Divide the minced meat into 4 portions weighing approximately 200 g. Place a sheet of cling film on a cutting board, and from the first portion, form a cutlet in the form of a chicken fillet on it, so that one end is meaty and rounded, and the other is thinner and pointed. Wrap in film to keep its shape. Do the same with the remaining portions of minced meat.
Place in the freezer for several hours to allow the cutlets to harden and hold their shape well.
English breading:
Break the eggs into a bowl, pour in a stream of olive oil, mix with fleur de sel, pepper from the mill, milk and soy sauce. Strain through a chinois lined with cheesecloth and pour into a tray or wide bowl.
Pour flour into another bowl or rectangular pan, and breading into a third.
Dredge the cutlets one at a time in flour first, then place in a sieve and lightly shake off excess flour. Dip the cutlets into the egg mixture, remove with a fork, drain off excess liquid, and immediately coat in breadcrumbs.
Trim the cutlets if necessary and place on a sheet of cooking paper. Keep in the refrigerator until ready.
Finishing and feeding:
Heat the ghee in a non-stick frying pan and fry the Pozharsky cutlets until golden brown on both sides.
Place on warm plates and serve with your favorite side dish.
Bon appetit!
It's based on Alain Ducasse's cutlet recipe.
How convenient are these cutlets - you can make a lot at once and store them in the freezer :) They are very juicy and tasty :)
Ingredients:
400 g turkey fillet (white meat)
200 g stale white bread without crust
300 ml cream
70 g butter
300 ml ghee
fleur de sel
Espelette capsicum (dried, crushed)
paprika
English breading:
2 eggs
10 ml milk
20 ml soy sauce
200 g wheat flour
500 g breadcrumbs
olive oil
fleur de sel
Preparation:
Cut the butter into small cubes and let soften slightly.
Cut the bread without crust into cubes with a 6 mm edge, place in a bowl, pour in cream and cover with cling film.
When the bread is well soaked in cream, place in a colander without squeezing.
Clean the white turkey meat, chop it finely, sprinkle with fleur de sel, pepper and a pinch of paprika.
Chop the meat with a chopper. Add the cream-soaked bread cubes and chop again, stirring with a chopper.
Then gradually add pieces of butter. Mix again with a slasher.
When the minced meat reaches a smooth, uniform consistency, transfer to a stainless steel bowl, cover with cling film and refrigerate for 15 minutes.
Divide the minced meat into 4 portions weighing approximately 200 g. Place a sheet of cling film on a cutting board, and from the first portion, form a cutlet in the form of a chicken fillet on it, so that one end is meaty and rounded, and the other is thinner and pointed. Wrap in film to keep its shape. Do the same with the remaining portions of minced meat.
Place in the freezer for several hours to allow the cutlets to harden and hold their shape well.
English breading:
Break the eggs into a bowl, pour in a stream of olive oil, mix with fleur de sel, pepper from the mill, milk and soy sauce. Strain through a chinois lined with cheesecloth and pour into a tray or wide bowl.
Pour flour into another bowl or rectangular pan, and breading into a third.
Dredge the cutlets one at a time in flour first, then place in a sieve and lightly shake off excess flour. Dip the cutlets into the egg mixture, remove with a fork, drain off excess liquid, and immediately coat in breadcrumbs.
Trim the cutlets if necessary and place on a sheet of cooking paper. Keep in the refrigerator until ready.
Finishing and feeding:
Heat the ghee in a non-stick frying pan and fry the Pozharsky cutlets until golden brown on both sides.
Place on warm plates and serve with your favorite side dish.
