Cutlets "Pozharsky"


Cutlets "Pozharsky"



Cutlets "Pozharsky" - one of the masterpieces of Russian cuisine. Prepare them flavorful sauce and surprise all palates.

The masterpiece of Russian cuisine can shamelessly call cutlets "Pozharsky". Juicy, soft and airy they just melt in your mouth. This recipe is written in my cookbook.

Ingredients for 8 servings:

  • chicken breast on the bone - 1 kg;
  • white bread - 100 grams;
  • milk - half Cup;
  • butter - 50 grams;
  • breadcrumbs for breading;
  • black pepper;
  • salt.
    For the sauce:

  • mushrooms - 150 grams;
  • onion - 1 piece;
  • broth from chicken bones - 1 Cup;
  • butter - 50 grams;
  • flour - 1 tablespoon.


Method of preparation:

The meat separated from the bones. They do not need to discard - pour the remnants of a half a liter of cold water and boil the broth, which will be the basis for the sauce.

White a loaf of bread to soak the milk so it is well soaked. Mash with a fork until smooth.

From fillet to prepare forcemeat, omitting parts of the chicken through a meat grinder. Mix with a bun and again to scroll. Add a creamy soft butter and spices. Knead by beating with hands or a fork.

From the prepared mass to form small patties of medium size. So the mince doesn't stick to your hands, moisten them with cold water.

Semi-finished roll in breadcrumbs.

Heat the sunflower oil and fry meatballs on high heat until Golden brown. 3-4 minutes on each side will be enough.

Ready cutlets "Pozharsky" lay in a stew-pan, cover with foil or a lid and bring to full readiness in the oven. To make them mandatory simple sauce.

In a pan, melt 25 grams of butter and fry in it one tablespoon of wheat flour. Pour in the stock and, stirring carefully to prevent formation of lumps, bring to a boil.

In separate pan fry in the remaining butter the mushrooms and onions. Pour white sauce and stew for 10-15 minutes.

Serve cutlets "Pozharsky" is followed by a portion with 2-3 tablespoons of the delicious sauce.


Dishes with meat:

Pelmeni (Meat dumplings) Scrambled eggs with ham and black bread
Pilaf with pork A classic kebab recipe
Cutlets "Pozharsky"