Recipe for fire cutlets, or a dish of unknown origin

The first fire cutlets were prepared in the XIX century - and this is the only real, documented fact, which can not be said about the versions of the origin of this dish. According to the first, the recipe for fire cutlets was invented by the cook of Count Pozharsky, who once had to prepare a meal for the Grand Duke of Moscow. His kitchen was not veal, so I had to somehow save the situation and use poultry. It was after this event that a wonderful dish called Firecracker cutlets appeared in the world's cooking. However, there is one more version saying that this dish got its name on behalf of Daria Evdokimovna Pozharskaya, which in the middle of the 19th century had a wonderful tavern in the town of Torzhok. This institution in its time enjoyed incredible popularity among local residents, and the crown dish of its owner eventually became known as a recipe for fire cutlets.

Modern cutlets are very different - this dish is surprisingly versatile, is prepared from any sorts of meat and in several ways. Most cooks cook this dish in several types: natural - from thin layers of pork or lamb fillet, or chopped - from ground pork, veal, lamb or beef. In addition, a similar dish can be prepared from poultry (for example, chicken), fish, game or individual vegetables (carrots, beets or cabbage). As for the cooking methods, any cutlets are either fried or spun, and it is the latter method that is right if you want to learn how to cook fire pies according to an old recipe. Two simple rules should be remembered: for such cutlets, the most fresh chicken meat is usually chosen, and for their spinning - a large amount of boiling oil, in which the meat is lowered, to quickly and evenly cover with a ruddy but soft crust. Under it, the chicken will gradually become soaked and ready. But all these are only general conditions, without knowledge of which no culinary expert will be able to master cooking firefighters at a high professional level.

And here is a specific recipe for this: you need to take a chicken fillet (500 grams), milk (100 ml.), A little butter and spices to taste, as well as an egg and a piece of white bread. Meat must be crushed thoroughly, preferably - twice passing it through a meat grinder, and the second time you will need to add to the stuffing roll and sprinkle it with spices. From the finished mass, you can form small cutlets so that in the middle there is a frozen piece of butter. Cutlets must then be smeared with a mixture of milk and eggs, breaded in breadcrumbs, put them back into the milk and egg mixture, and then subjected to spinning - fry in vegetable oil (necessarily in large quantities).

Another recipe for fire cutlets involves not only their frying, but also further baking in the oven, which will give the dish refinement and special tenderness. This method is as simple as it is effective - it requires taking chicken fillet (900 grams), white bread (100 grams), milk (200 ml.) And butter. Chicken meat should be passed through the meat grinder twice, with repeated shredding, adding white bread to the stuffing (ideally, if it has been previously soaked in milk for a while). Such a mass must be carefully mixed, adding a warmed butter, salt to taste and proceed to the formation of cutlets. They will be fried at the speed for 3-4 minutes until they are covered with a delicious golden crust, after which they will go to the oven for a while. For the cooking, you should look after if you are using this recipe for fire cutlets, because with an excessively long baking process, it can become excessively hard.