Bird

Fire cutlets


Ingredients for cooking fire cutlets

  1. Chicken meat (pulp) 500 g
  2. White bread (including breading) 1 loaf
  3. Cream (25% fat and above) 1 cup
  4. Butter 3 table. spoons
  5. Salt to taste
  6. Oil (butter, vegetable) for frying to taste
  • Main Ingredients Chicken
  • Serving 2 servings
  • World Cuisine

Inventory:

Crockery, Stove, Frying pan, Blender, Freezer, Skimmer, Oven, Baking tray

Cooking fire cutlets:

Step 1: We prepare a preparation for breading fire patties.

You are probably surprised that we will start with a breading. No wonder, because breading is what makes these meatballs fire, and not just chicken meatballs without eggs and onions. For cooking, we need a loaf of fresh white bread, half of which will be left for breading, so we clean the bread from the crust and (without packaging) put it in the freezer for 2-3 hours. It is necessary for the bread to lose moisture. As you can see, the process of cooking fire cutlets is quite lengthy. But they are worth it!

Step 2: Prepare breading for fire cutlets and minced meat ingredients.

We take the bread out of the freezer, cut it into very thin (almost transparent, ideally) slices, and then cut each slice into squares. Alternatively, you can grate the bread on a coarse grater to make “flakes”. From the remaining half of the loaf we cut a couple of slices that need to be broken or cut into large pieces and pour in a deep plate with fat cream. Rub the butter on a coarse grater or cut into small cubes. We put the finished oil in a plate, cover it with cling film and send it to the freezer so that it does not melt ahead of time.

Step 3: Cook the minced meat for the fire patties.

To prepare the cutlets, we need poultry - chicken, turkey. You can take both one and the other, mix them and you get assorted. The meat should be washed, separated from the bones, if any, remove the films, veins and skin. Best for cutlets, meat from legs and breasts is suitable. Our task is to grind meat, turning it into minced meat. To do this, you can use a meat grinder, knife and blender. The latter option is best suited, so you spend less effort and can control the process of grinding meat. So, put the meat in a blender and grind it. It is necessary that the chopped meat resemble, for example, buckwheat. Add bread soaked in cream to meat. An important point - you do not need to squeeze the bread! Turn on the blender again to mix the ingredients. We transfer the mass into a deep dish and knead it like a dough until it becomes homogeneous. Salt the minced meat, and as soon as you understand that the mass lends itself to modeling, we stop. Add the freezer oil to the minced meat, mix very quickly, and put it in the refrigerator for 30 minutes.

Step 4: Sculpt, shape and fry the fire patties.

So that the stuffing does not stick to the hands, and the breading sticks to cutlets, hands should be held in hot water before cooking. Scoop the minced meat into the palm of your hand, form a patty (carefully so that the cracks do not go) and roll in the breading. Stuffing should remain cold, and if you do not have time to mold all the cutlets quickly, then you can put the plate with minced meat back in the refrigerator for a while. Like Kiev cutlets, which we have already examined, you need to fry the fire cutlets in a frying pan, on both sides to a golden color, and bring to full readiness already in the oven on a baking sheet. I remind you - for frying, you need a frying pan with a thick bottom, it is better to take ghee, or a mixture of vegetable and cream, and we heat the oven to 180 degrees.

Step 5: Serve the fire patties to the table.

Any simple side dish that does not interrupt the taste of cutlets is suitable for the "royal" cutlets. Fresh vegetables, fried or baked potatoes are best. Pozharsky patties need to be served hot and eat everything cooked at once, since Pozharsky patties cannot be heated. After warming up, it will be cutlets, but not the ones we prepared at the beginning. Although this, I think, will not be a problem, the fire cutlets were not in vain loved by the tsar himself, they are incredibly tasty, and eating all the cooked portion right away will not be difficult. Enjoy your meal!

Recipe Tips:

- - In order not to wash the pan after cooking, you can cover it with foil and bake cutlets on it.

- - So that the stuffing does not stick to your hands when sculpting, you can use gloves.

- - Soaked bread in cream, as already mentioned, does not need to be squeezed out, but also cream that has not been absorbed should be added to the minced meat, too, otherwise the cutlets will fall apart during modeling.