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Pozharsky cutlets in Lopatinsky
Description
There are many fire cutlet recipes. And not only recipes that are now invented in the home kitchen, but most importantly - historical recipes published in cookbooks, almanacs and letters. This one, for example, was published in the book by N.A. Lopatina "History of Pozharsky cutlets", and then checked and finalized by Igor Padin, chef of the Lira cafe in Torzhok.
Cooking
Step 1
Finely chop the chicken fillet. Mix with softened butter. Salt and pepper. Mix thoroughly. Refrigerate, 10-15 min.
Step 2
Whisk eggs with water until smooth.
Step 3
Grate the frozen loaf on a coarse grater.
Step 4
Divide the minced meat into 6 equal parts of 70 g. Form oval cutlets.
Step 5
Roll cutlets in breadcrumbs. Dip in egg mixture and roll again in breadcrumbs.
Step 6
Heat vegetable oil and ghee in a frying pan. Fry until fully cooked on both sides. Serve hot.
Ingredients
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