The classic recipe for fire cutlets appeared a long time ago, back in the days of Pushkin. But not everyone knows how to cook them, and the result is a really tasty dish.

Brown crust, juicy filling, tender meat - these are the cutlets according to this recipe.

• one egg and onion;
• half a whole chicken;
• salt and spices to your taste;
• 50 grams of butter;
• a glass of cream;
• 100 grams of white bread.

The process is step by step:

1. Grind the meat with a blender or chop very finely.
2. Turn the onion into small squares and fry a little in a pan, then add to the chicken.
3. We drive in an egg, add seasonings and chopped pieces of butter.
4. Soak the bread in the cream, remove the excess liquid and put it to the rest of the products, mix thoroughly.
5. From the resulting mass, form medium cutlets and fry on both sides. Then we put them in the oven for another 20 minutes, preheated to 170 degrees.

Pozharskie cutlets with crackers are very crispy, but at the same time do not lose their tenderness inside.

Required products:

• salt and spices to your taste;
• 500 grams of chicken fillet or minced meat;
• 200 milliliters of milk or cream;
• breadcrumbs;
• one egg;
• about 30 grams of butter;
• 100 grams of white bread.

The process is sequential:

1. We turn the chicken into minced meat or use it already prepared. Mix it with spices and chopped butter.
2. Remove the crust from the bread, soak it in cream or milk and also spread it to the meat.
3. Knead the mass well and make small cutlets out of it.
4. We prepare the breading: pour the breadcrumbs into one container, and slightly beat the egg in the other.
5. Formed cutlets are first immersed in the egg mixture, then in crackers, fry a little on both sides and bring to full readiness in an oven preheated to 180 degrees for about 7 minutes.

The pre-revolutionary recipe for cutlets is a cooking option that Daria Pozharskaya used. It is completely uncomplicated and only requires adherence to some nuances.

Required products:

• 200 milliliters of heavy cream;
• about 800 grams of chicken meat;
• three onions;
• 200 grams of butter;
• 100 grams of bread;
• spices to your taste.

The process is sequential:

1. We do not interrupt the chicken, but only grind it into very small squares.
2. The onion is chopped and lightly fried in a pan, then laid out with the meat.
3. The bread is divided into two parts. One, together with the oil, is put into the refrigerator to freeze a little. And the second is softened in cream and sent to the chicken.
4. After 10 minutes, the oil can be taken out and added to the rest of the food. We put the resulting mass back into the cold and let it stand for about 30 minutes.
5. Pour warm water into a bowl, and constantly wetting our hands in it, form cutlets. Then we roll them in breading, which we make from frozen bread, crushing it into crumbs.
6. Bring to readiness in butter on both sides until a characteristic crust appears.

Supplementing the dish with cheese

You can make the cutlets more interesting if you add cheese to them, especially if it has a spicy taste.

Required products:

• 150 grams of cheese;
• breadcrumbs;
• 600 grams of chicken or minced meat fillet;
• spices to your taste;
• 150 milliliters of milk;
• a few slices of white bread.

The process is sequential:

1. Grind the meat with a knife or take ready-made minced meat. We mix it with the selected seasonings.
2. Remove the crust from the bread, keep in milk until softened and add to the chicken.
3. We turn the cheese into medium-sized squares.
4. We make cutlets of any size from minced meat, and put a piece of cheese inside.
5. Roll the blanks in breadcrumbs, fry the cutlets for a few minutes in a pan, and then bring them to readiness in the oven for about 7 minutes at 180 degrees.

Pozharsky cutlets from Julia Vysotskaya

This option is not very different from others, but there are some nuances.

Required products:

• half a liter of milk;
• salt and pepper as desired;
• 800 grams of chicken fillet;
• 100 grams of butter;
• three slices of bread;
• breadcrumbs.

The process is sequential:

1. We make minced meat from chicken, and you need to pass it through a meat grinder twice. First, only meat, and then together with bread, which is pre-soaked in milk.
2. Melt about 70 grams of butter and add to the minced meat.
3. With wet hands, make cutlets from the mass, fry for a few minutes in a pan, then send to a baking sheet. Put a small piece of butter on top of them and keep in the oven for 10 minutes at 200 degrees.

From Chef Ilya Lazerson

The famous chef offers his own recipe.

Required products:

• spices to your taste;
• 4 slices of bread;
• 100 milliliters of heavy cream and the same amount of milk;
• chicken fillet weighing 600 grams;
• two tablespoons of flour.

Cooking process:

1. Soak half of the bread in milk, and grind and dry the other in the oven.
2. We turn the meat into minced meat, mixing it with cream, wet bread and spices.
3. Form cutlets from the resulting mass, roll in crackers and fry in a hot pan for 2-4 minutes on each side. Then put it in a hot oven for another 5-7 minutes.

Delicate pork cutlets

In general, chicken is used for fire cutlets, but why not cook them from pork?

Required products:

• 600 grams of pork;
• 150 milliliters of milk;
• seasonings to your liking;
• two slices of bread;
• 30 grams of butter.

Cooking process:

1. First, prepare the meat. It needs to be cut into pieces and beat off very well, and then twisted into minced meat.
2. We mix it with seasonings and bread soaked in milk.
3. Cut the butter into pieces and also send it to the meat.
4. It remains only to mold the cutlets, hold them in a pan for a while, and then bring them to full readiness in an oven preheated to 200 degrees for about 7 minutes.

Pozharskie cutlets are a real classic of Russian cuisine. According to one of the most common versions, the interesting name of this dish is associated with the name of the innkeeper Daria Pozharskaya. There is a legend that a Frenchman who did not have enough money to spend the night shared the recipe with the hostess. According to another version, the cutlets were originally prepared from veal, but one day it was not available, and it was decided to use chicken.

In the modern sense, fire cutlets are a mixture of chicken fillet, butter, white bread and milk (or cream). As in the case of borscht, there are no strict restrictions in the recipe - each housewife prepares this popular dish in her own way. The only generally accepted rule is that eggs and onions are not included in fire cutlets, although this is rather arbitrary.

Ingredients:

For minced meat:

• chicken (fillet) - 800 g;
• butter - 50 g;
• loaf (better stale) - 100 g;
• cream or milk - about 150 ml;
• salt, pepper - to taste.

For breading:

• stale loaf - about 100 g;

For frying cutlets:

• butter - 2-3 tbsp. spoons;
• vegetable oil - 2-3 tbsp. spoons.

Pozharsky cutlets recipe with step by step photos

1. The first step is to prepare the minced meat. Cutting off the crusts, cut the loaf into arbitrary pieces, fill it with milk or cream and leave for 5 minutes.
   
2. At the same time, grind the fillet with a blender, but not for very long - it is not necessary to turn the chicken meat into a homogeneous puree for now.
   
3. Add a loaf swollen from liquid to the meat mass, having previously slightly crumbled it. Throw in salt, season the mixture with ground pepper.
   
4. Thoroughly knead the minced chicken, again using the blender, or pass the fillet along with the loaf through a meat grinder. In the latter case, it is desirable to slightly beat off the mass for viscosity and plasticity.
   
5. The butter for our recipe must be very hard, so it is better to put it in the freezer beforehand. We rub the cold block on a coarse grater, periodically stirring the mass to evenly distribute the oil shavings. We put the finished minced meat in the refrigerator for half an hour - the cutlets formed from the chilled mass will better keep their shape during the frying process.
   
6. In the meantime, prepare breadcrumbs. To do this, grind a portion of the stale loaf in a blender or three on a coarse grater, after cutting off the bread crusts.
   
7. We moisten our palms with water and form oblong blanks from chilled minced meat, which we roll in prepared breadcrumbs. From the amount of products specified in the recipe, about 10 pieces of fairly large fire cutlets are obtained.
   
   
8. Fry cutlets in a mixture of butter and vegetable oils. Soak over medium heat until golden brown from below (about 5-7 minutes).
   
9. Then turn over, again wait for browning, then cover the pan with a lid and simmer the cutlets over low heat for another 5 minutes (until fully cooked). Optionally, instead of frying, you can cook fireball cutlets in the oven - for this you need to bake them for about 30 minutes at 200 degrees.
   
10. You can serve fire cutlets along with mashed potatoes, boiled rice, pasta or any side dish of your choice. Do not forget to complement the hearty dish with fresh vegetables and herbs.
    

Pozharsky cutlets are ready! Bon Appetit!

Pozharsky cutlets! What is our dish associated with - a modest dinner or a restaurant evening? Why not just read about the history of the Pozhansk cutlets fried in breadcrumbs. The most correct legend will remain far in the past. Although the option with Emperor Peter I, who accidentally got to the innkeeper Daria Pozharskaya, who knows how to cook delicious crispy chicken cutlets, historians decided to recognize as the most plausible.

The secret cooking instructions remained beyond the past years, but we still managed to unearth part of it in the remaining culinary archives. An almost classic recipe for fire cutlets is for you.

So let's get started. Products are taken from the list.

First, let's prepare the croutons for "sprinkling". The crumb of the loaf is cut into small cubes and dried in the oven until it is light golden brown.

The finished croutons are removed from the baking sheet and cooled.

Chicken breast is taken without the skin. You can cut the chicken flesh from other parts of the poultry and mix with the white meat. Large pieces of chicken are cut into small pieces.

Then they are converted into a very homogeneous minced meat. In our case, the pieces are twisted in a blender to the state of a paste mass.

A loaf (three slices) is soaked in cream.

It is added to the chicken mass. Mixes up in a blender. In the process of whipping, the minced meat for fire cutlets must be seasoned with salt and pepper.

Hands are dipped in water, and only after that cutlets are molded. First, the balls roll, and they, in turn, are sprinkled with crackers. You can put a piece of frozen butter in the middle of the ball.

The main thing is that the initial frying time should not be delayed. 45 seconds on each side without a lid should be sufficient.

After that, the cutlets are sent to a baking dish and into the oven at a temperature of 200 degrees until fully cooked (about 30-40 minutes).

Ruddy fire cutlets have an amazingly juicy tender center and a very crispy crust. Served only hot. Cooled fire cutlets lose this zest.

Pozharsky cutlets are ready! The imperial dinner was a success.

How tender they are inside, try it.