Each hostess has its own secrets of cooking.
But there are cutlets who are known and loved worldwide. MK-Boulevard recorded several recipes of a dish, which many are associated with childhood.
Pozhars
At the beginning of the XIX century, Evdokim Pozharsky, the owner of the restaurant and the hotel lived in Torzhok. They knew about his institutions in Moscow, and Alexander Pushkin wrote about the cutlets. In 1849, Emperor Nicholas The first with his family was passing in Torzok and stopped at the Pozharskaya Hotel, where they were fed by branded cutlets. Since then, the fire cutlets have become fashionable.
Ingredients: 500 g chicken fillet, 2 slice of white bread, a few slices of yesterday's dried bread, 1 bulb, cream (20%), 70-80 g of butter, salt, ground black pepper.
Method of cooking: bread cut your crusts and soak in cream. 50-60 g of butter can be removed in the freezer. Remove there and several slices of yesterday's bread. Chicken fillet finely chop the knife or grind in a blender. The bulb is finely chopped and fry to transparency on creamy oil. Onions cool, add to mincedors. Add bread punching together with cream, salt, pepper. Minced stuffing carefully and repel. Frozen creamy oil is finely chopped with a knife and add to mince. Remove minced meat into a fridge for 40 minutes. Frozen yesterday grate. Hands moisten in cold water, shape the cutlets and cut into bread crumbs. The mince must be cool, then it is easier to sculpt cutlets from it. In the pan heat the oil (better fed) and fry the cutlets to a golden crust. Before readiness in the oven for about 10 minutes.
In Kiev
The versions of the origin of this dish is a great set. According to one of them, in 1947, the Ukrainian delegation from Paris was returned to Kiev, where several post-war treaties were signed. The cook "Inturist" developed a menu for a banquet and redid the French cutlets of De-Volyai, leaving the bone in them, and they were put on a papillotch, for which it was convenient to keep this cutlet. In the Soviet tablet cutlets in Kiev, the bone was not prepared.
Ingredients: 1-2 pieces of chicken fillet, 2 eggs, pack of cream oil, dill bundle, breadcrumbs, flour, salt.
Method of preparation: 70 g of butter softening. Finely crushed several branches of dill. Connect with butter and mix. Two tablespoons form a few sausages. Remove them in the freezer. Every part of the fillet is cut along to get flat pieces. The breast has the inside - fillet-minion, these pieces do not need to cut. All fillet blanks and fillet minion can be removed into a package or cover with a food film, repel. Salted a little. In each fillet minion, wrap the oil sausage. Then put on the edge of a large fillet and carefully wrap, giving the future boilet oval shape with pointed ends. Cutlet cut into flour. Preheat vegetable oil in a deep pan. Beat egg. Cutlets to coat in the egg, then in breadcrumbs. Quickly fry the cutlets in the oil so that it is completely covered. Bring the cutlets in the oven until readiness.