Pozharsky grouse cutlets

When a simple Russian innkeeper Pozharsky first served fried veal cutlets, he did not even suspect that the great Pushkin would write about them. True, over time they began to be prepared from poultry, thanks to which the taste acquired a unique sophistication and at the same time captivating simplicity. So, fried croutons create a crisp crust, and a relatively large amount of butter, on which the minced meat is kneaded, guarantees juiciness to dry wild poultry meat. Do you want to surprise your guests at the upcoming family holiday? Then cook luxurious fire hazel grouse cutlets according to an old recipe.

Ingredients

• fillet of hazel grouse - 4-6 pieces (600 grams);
• butter - 310 grams;
• heavy cream 20-30% - 3 tablespoons;
• coarse salt to taste;
• ground pepper to taste;
• chicken eggs - 2 pieces;
• wheat croutons - 400 grams;
• bread crumbs - 120 grams.

Directions

1. Separate the sirloin from the plucked and gutted hazel grouse, remove the skin, select the veins and chop as finely as possible (you can use a blender or a meat grinder).
2. Put the minced meat in a bowl, then add softened butter (200 g), coarse salt, cream and ground pepper to the meat. Mix the minced meat thoroughly until smooth, then form 9-10 oval cutlets with wet hands. It is recommended to rinse your hands after each so that the meat does not stick to your palms.
3. Dip the blanks in lightly beaten eggs, roll in breadcrumbs, send again to the bowl with the egg mixture. Cover with fine wheat croutons, being careful not to leave empty spaces. Croutons can be bought ready-made at the store or made by yourself by cutting a baguette or loaf into small cubes and frying in a dry frying pan until golden brown.
4. Place the fire cutlets on a cutting board and leave in the refrigerator for 30 minutes. Then fry in hot butter (110 g) at low temperature for 10-15 minutes. In this case, it is necessary to constantly turn the workpieces so that they do not burn. You can use another method of cooking: fry the cutlets in a large amount of boiling sunflower oil (deep-fried) for 3-4 minutes, then transfer to a baking sheet and bake in the oven at 170 degrees for 15 minutes until tender.
5. When serving, pour over the butter in which they were fried and top with meat sauce or melted veal jelly (lanspek).