Recipe of Fire cutlets

Ingredients-

1-

4 servings

2-

800 g chicken

3-

200 g onions

4-

6 slices of white bread

6-

1 tbsp. fat cream

7-

150 g butter (for cutlets)

8-

50 g butter (for frying)

9-

2 tbsp vegetable oil

10-

salt

11-

black pepper
Finely chop the onion and fry it until soft and transparent on a mixture of vegetable and butter, remove from heat and cool. Prepare the minced meat (the classic recipe involves the use of breast and thigh fillets in a 1: 1 ratio) by passing the meat through a meat grinder or chopping it with an hatchet. Trim the crusts with white bread and soak the crumb in the heavy cream. The crusts themselves need to be frozen and grated in order to brew the patties themselves into them, but instead you can use ordinary breadcrumbs. Cut 150 g of cold butter into a small cube and put in the freezer.

Combine the minced chicken, fried onions and a soaked crumb (you absolutely do not need to squeeze it from the cream), season with salt and black pepper and knead to make the minced meat less friable. Add frozen oil, mix quickly so that the cubes of oil are distributed over the mincemeat, but do not have time to melt, and put it in the refrigerator for half an hour or an hour: during this time the mincemeat will finally seize, and it will be possible to sculpt cutlets from it.
Take the patties out of cold minced meat, wetting your hands in hot water, roll them in breadcrumbs and fry them on all sides on a mixture of vegetable and butter until a golden crust appears. Then bring the meatballs to readiness in the oven, preheated to 180 degrees, for 10-12 minutes. Serve the cutlets right away. If you don’t eat so many meatballs in one sitting, it’s better to leave some of the minced meat for tomorrow - if you heat up yesterday, they will not have the juiciness or crust that fire cutlets are famous for.

Recipe of Fire cutlets