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!
Ingredients
Servings 6- 700 g chicken breast fillet
- 400 g veal pulp
- 200 g butter 82.5% fat
- 1 cup breadcrumbs
- 2 onions
- 170 g white bread crumb
- 200 ml cream with 30% fat
- ghee
- freshly ground white pepper
- salt
Cooking
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.