Minced Poultry Cutlet – Pojarski

Cut the poultry meat and well-marbled pork neck into strips and set aside to cool.

Sauté the onion slices in the butter until soft and cool. Cut the fresh white bread into thin slices and moisten with the cream. Add the steamed onion slices and the soaked white bread to the meat strips. Season with freshly ground bell pepper, paprika and salt. Pass through the 3-millimeter disk of the meat grinder. Add minced parsley and egg, mix together quickly.

Weigh the quantity into on the spot heavy pieces. Shape into chops with oiled hands. They should be as high at the edge as in the middle. Add a mackaroni piece to each “chop” – in place of the bone. Turn in the bread crumbs to the other side and press well until smooth.

Brown on both sides in the heated clarified butter on the kitchen stove. Finish frying in the heated stove, turning frequently (about ten min).

Bring the jus to a boil. Mix the potato starch with cold water, add to the jus form. Continue cooking until the sauce is slightly thickened.

Serve the poultry cutlets and pour the jus over them or offer it separately.

Serve with: e.g. young kohlrabi in cream, (new) parsley potatoes.

Tips

Fwe: I always use oil to form minced masses and never water. The surface of the minced mass becomes smoother and is easier to roast.

By the way: Did you know that clarified butter gewonne

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