Pozharsky cutlets were repeatedly praised by Pushkin in his works. Since then, the dish has gained unprecedented popularity. Many travelers stopped at Pozharsky's just for the sake of cutlets. I'm telling you this simple recipe.
Ingredients
- Minced chicken - 700 g
- Chicken eggs - 4 pieces
- Bread (stale) – 250 g
- Milk (warm) – 1 glass
- Onion - 1 piece
- Vegetable oil - 50 ml
- Ground black pepper - to taste
- Salt - to taste
- Breadcrumbs - 100 g
- Parsley (for submission) – 2 twigs
- Butter (for submission) – 100 g
Step-by-step cooking recipe
Crumble stale bread into warm milk and leave to swell for 10 minutes.
Peel the onion and grate it on a fine grater.
Mix minced meat, onion, 2 eggs, salt, ground pepper and lightly pressed bread.
Beat the remaining eggs with salt and ground pepper.
Pour the breadcrumbs into a separate bowl.
Form small cutlets of the same size with your hands.
Dip each cutlet in the egg mixture, and then in breadcrumbs.
Put on a preheated frying pan with oil and fry for 4-5 minutes on both sides.
In a separate saucepan, melt the butter.
Put the finished cutlets on a plate, pour melted butter and sprinkle with finely chopped parsley.
