Real fire cutlets

At one time, fire cutlets in that same Torzhok were prepared in this way: from a mixture of white chicken meat with veal. This is delicious!
How to cook Real fire cutlets
Step 1

Cut the white crumb into slices about 1.5 cm thick. It is best to dry them a little in the air, 1-2 hours, or in a toaster (but not until golden brown).
Step 2

Pour the dried bread with cream, leave for 15 minutes. Cut 2/3 of the cold butter into small cubes - with a side of 5 mm. Place in freezer for 10 min. - make sure that the cubes do not stick together.
Step 3

Peel and very finely chop or grate the onion. Melt the remaining butter in a frying pan, add the onion and fry over low heat, stirring occasionally, for 5 minutes. Remove from heat and let cool slightly.
Step 4

Cut the veal and chicken fillet into small pieces, then mince with a heavy knife. Do not use a meat grinder, food processor or blender!
Step 5
Add the fried onion to the resulting minced meat along with the butter from the pan and the bread along with the liquid. Salt, pepper and beat the minced meat on the work surface. Then add cubes of frozen butter to the minced meat and form oblong cutlets. Season the crackers with salt and pepper. Roll the cutlets in breadcrumbs, put on a plate and refrigerate for 20 minutes. Then fry in melted butter over medium heat, turning often, until golden brown. Serve very hot.
Real fire cutlets - FAQ About Ingredients, Baking Time and Storage
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending

Salad "Tbilisi"
Tbilisi salad is a popular Georgian salad with beef, red beans, sweet peppers, cilantro and walnuts. It is distinguished by its fresh spicy taste, because chili peppers, garlic and khmeli-suneli spices are added to it. The salad is traditionally dres

Azu in Tatar style
Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.

Blackcurrant compote
Blackcurrant compote is a quick, tasty and healthy drink. It is especially good to cook it from home-grown currants. Making compote from currant berries is very simple: you need to boil water in a saucepan, add berries, sugar - and the currant compot

Khinkal in Dagestan style
Khinkal is a traditional Caucasian dish. It is often confused with such a famous Georgian dish as khinkali. And, although the set of products in both dishes is quite similar, they are nevertheless different. Traditionally, khinkal is prepared on the