Famous Pozharsky cutlets prepared from chicken meat. Legend has it that this dish was first prepared for Nicholas I, who chops so relished that he longed to feast on them regularly. For a long time the recipe was kept secret, but now every woman can cook their own juicy and tender Pozharsky cutlets breaded crispy.

Dish with history

Pozharsky cutlets were invented relatively recently - in the XIX century. Legend has it that the dish was named after its inventor - the innkeeper in the town of Torzhok Ostashkovo nearby (Tver region). Once in the restaurant happened to be Nicholas I, the coach is stalled nearby. He ordered a veal cutlet, but, unfortunately, that night no meat in the kitchen was not there.

The innkeeper was in despair, but the situation was saved by his wife, Daria Pozharskaya, which proposed to use instead of veal chicken. Taste cutlets gain notable guest delight, the king awarded the innkeeper and his resourceful wife, and ordered a dish on the menu include the palace kitchens. At the restaurant, where the famous burgers were served, there was a sign "Supplier of His Imperial Majesty," and many special out of town to this region to enjoy the delicious cutlets of chicken. For example, Alexander Pushkin in verse advised his friend to call the inn Pozharsky to taste fried cutlets.

Some time later, when it was built Nikolaev railway, visitors to the inn became less. But the portrait Darya Pozharskaya work Veffa and Timothy still hangs in the Art Gallery of Torzhok, so that the image of the famous inventor dishes can admire anyone.

Interestingly, this legend has several options. For example, there is a version that Daria Pozharskaya using a recipe meatballs, heard from accidental guest-French, who did not have enough money to pay bills, and he decided to pay a prescription.

Some attribute the name of Pozharsky cutlets with Prince Dmitry Pozharsky, thus, which, together with Kozma Minin saved Moscow from Polish invaders in the early XVII century. Allegedly, once chef Pozharsky cutlets cooked chicken, which had such a success that made history. But this legend seems quite implausible for the simple reason that in Russia at the time of minced meat dish is not ready yet.

What is the secret

What is different about the famous burgers normal? The main difference - the raw material used to prepare the dish. Pozharsky cutlets made entirely of chicken meat. With regard to what parts of the chicken should be used for the preparation of a delicacy, there is no consensus. Someone suggests using fat thighs, according to other cooks the most delicious burgers are obtained from chicken breasts, others suggest using a mixture of dark and white chicken meat, and the fourth recommend making minced chicken with the skin.

It is difficult to say which of these methods is better: everyone has different tastes. But for Pozharsky cutlets were juicy, the stuffing should be bold. Therefore, if the chicken cutlets taken, which in itself is a little bit dry, it should be added to a fatty meats or chicken skin. Sometimes even cook the stuffing is put into softened butter, although the original recipe does not provide a supplement.

It is best to cook the chicken stuffing yourself. You can use a blender, a meat grinder or chop the meat with a knife. The latter method is time-consuming, and with the help of the blender often turns out not minced and mashed potatoes. Therefore chopper classic - the best option. Meat is desirable to rotate twice to minced meat was tender.

Also for these meatballs will need white bread, a little stale. Cork need to cut the bread, and then a couple of slices soaked in cream (if using white chicken meat) or milk (for meatballs from a fatty dark meat). Number bread volume should be approximately two times smaller than the number of chicken. The residue is useful for making bread breading: it should be put into the freezer for about an hour.

Bread can use the most common wheat. Not only suitable varieties with various additives and bread for toasting. When the milk is completely absorbed by the bread slices, they must be overcome, and add to the chicken. Minced thoroughly kneaded until homogeneous, it is added to the salt and a little cream.

Fancy burgers

Soaked in milk or cream bread, chicken and salt - more to the stuffing is not necessary to add anything. No onions or garlic, or even an egg in Pozharsky cutlets not put. That is why the dish turns so gentle, with a pure and seductive aroma of fried chicken.

Do not be afraid that the lack of onion somehow affect the juiciness chops: the stuffing is added as a sufficient amount of fat, you can not be afraid that the dish will overdried. What is important is carefully breaded cutlets to the precious juice is not leaked during frying.

When ground beef turns into plastic mass, a bowl with him to put in the fridge and prepare your breading. For this frozen piece of bread without crust rubbed on a coarse grater. The next step - making meatballs. Every meatball must be carefully roll in bread, breaded Breading: the secrets of delicious fried foods .

Traditionally Pozharsky cutlets fried in ghee and then brought to readiness in the oven. Therefore, you first need to heat the oven, then quickly fry the burgers on both sides and pass them on a baking sheet. The oven cutlets Cutlets: a variety of national cuisines   to stand seven to twelve minutes before the dish is served immediately to a table decorated with greenery. As a side dish you can submit a boiled and fresh vegetables, potatoes (fried, boiled, mashed), and even buckwheat or rice. Strict rules on this point, the main thing - to calculate the time since, to feed hot cakes, because it is impossible to heat the dish.

Maria Bykov

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