Main Page
Kitchen utensils
Fireman's cutlets are correct without eggs

Classic Pozharsky Cutlets

This is how Pozharsky cutlets were once made in the town of Torzhok, where they come from! They're built from a mix of chicken and veal. Give them a try — they're SO good!

Natusik

Recipe author

Fireman's cutlets are correct without eggs

Composition / ingredients

Servings:

Chicken fillet

700

Veal

500

Onion

Breadcrumbs

White bread (slices)

Cream

200

Butter (for frying)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 15 g

Fats 26 % 9 g

Carbohydrates 29 % 10 g

187 kcal

GI: 20 / 30 / 50

Cooking method

Step 1:

Cut the veal and chicken fillet into small pieces, then chop them into a fine mince with a sharp knife. Don't use a meat grinder or a blender!
Step 2:

Let the slices of white bread dry out in the open air for about 2 hours. Pour the cream over the dried bread and let it soak for 15 minutes. Then mash the soaked bread thoroughly with your hands.
Step 3:

Cut 2/3 of the cold butter into cubes and pop it in the freezer for 10 minutes.
Step 4:

Dice the onion and fry it over low heat, stirring, for 5 minutes. Remove from the heat and let it cool slightly.
Step 5:

Add the fried onion (along with the butter from the pan) and the bread (along with its liquid) to the minced meat. Season with salt and pepper.
Step 6:

Throw the mince against the work surface a few times to knead it. Then work in the cubes of frozen butter.
Step 7:

Shape the cutlets.
Step 8:

Roll the cutlets in breadcrumbs, set them on a plate, and refrigerate for 20 minutes.
Step 9:

Then fry them in butter over medium heat, turning often, until golden brown. Serve piping hot.
Step 10:

They're seriously delicious! Enjoy!