Thanks to the filling, these cutlets turn out very tender and tasty. This is also a very original dish. So now you won’t wonder how to cook chicken fillet cutlets in an original way. Just save this recipe.

500 g minced chicken;
100 ml milk;
3 cloves of garlic;
1 onion;
salt pepper;

For filling:
2 eggs;
100 g cheese;
2 tbsp. l. olive oil;
dill, parsley.

For the batter:
2 eggs;
3-4 tbsp. l. sour cream 10%;
1/2 tsp. baking powder;
flour;
salt pepper.

Preparation:

1. Grind the onion in a meat grinder or chop in a blender. Squeeze the garlic through a press.
2. Combine all the ingredients for the minced meat and knead it well.
3. Boil the eggs for the filling, chop as finely as possible. You can do this using a blender or grater.
4. Grate the cheese, chop the herbs and mix everything for the filling.
5. Combine all the ingredients for the batter and knead into a homogeneous dough (it will be like pancakes).
6. Roll out a small flat cake from the minced meat, put literally a teaspoon of filling inside, pinch the minced meat like a pie.
7. Dip each cutlet in batter and fry like regular cutlets in hot oil in a frying pan.

Stuffed cutlets are a hearty dish that goes well with any side dish. In addition, they can be served on their own, or even as the main dish on a holiday table.

Chicken Kiev is a rather complicated dish that may not work out the first time. But if you succeed, it will turn out incredibly tasty.

Required Products:

spices to taste;
six tablespoons of flour;
two chicken fillets;
two eggs;
60 grams of butter;
packaging of breadcrumbs.

Cooking process:

We wash the fillet, cut off the lower thin edges from it, and divide the remaining parts in half crosswise.
Cover the resulting layers with film and beat them so that they become larger and thinner, then season with spices.
Cut the butter into several pieces, depending on how many cutlets you are making. They need to be frozen a little in the refrigerator or in cold water, and then with warm hands give them an oval shape.
Place a stick of butter on each layer of fillet and begin to roll the chicken so that it completely covers the filling. We put all the preparations in the refrigerator for half an hour.
Place flour, crackers, beaten egg and salt in separate containers. First dip the cutlets into flour, then into the egg, into breadcrumbs, and again into the egg, and into breadcrumbs.
Pour vegetable oil into the pan (there should be a lot of it to completely cover the cutlets), heat well. Dip the cutlets into it and keep for about 6 minutes until the crust turns golden brown. The heat level should be medium.

Place cooked cutlets on paper towels and pat dry before serving.

Meat zrazy with cheese

The cheese filling in this dish goes well with the meat. The result is not only soft cutlets, but also very unusual ones.

Required Products:

two cloves of garlic;
0.3 kg minced meat;
seasonings to your taste;
egg;
two tablespoons of flour;
0.1 kg cheese;
one onion and a piece of bread.

Cooking process:

The bread needs to be soaked in water to make it soft. After this, mix it with minced meat. Add chopped onion, half the flour, protein and spices to the resulting composition.
Combine the yolk with grated cheese and garlic.
We form cutlets from the minced meat, put the cheese filling in them so that the minced meat covers it on all sides.
Dip the pieces in flour and fry in oil until golden brown.

When you don’t have time to fuss with such a dish, cut any hard cheese into cubes and wrap them in minced meat. The cutlets will turn out no worse, but much faster.

With added mushrooms

Required Products:

200 grams of mushrooms;
spices to taste;
0.1 kg flour;
onion and egg;
0.4 kg minced meat;
slice of bread.

Cooking process

Cut mushrooms and onions into pieces. First, fry the vegetable until golden brown, then combine it with the mushrooms and cook until all the liquid has evaporated.
Mix the minced meat with spices, eggs and bread soaked in water or milk.
We make flat cakes from this mass, place the mushroom filling in the middle of each and seal it, forming cutlets.
Place them in a heated frying pan with oil and fry on both sides until golden brown.

Egg and cheese filling

Required Products:

0.4 kg minced meat;
green onions;
slice of bread;
bulb;
spices to your taste;
0.15 kg of hard cheese;
three eggs.

Cooking process:

Soak the bread in water and combine with minced meat. Add finely chopped onion here, season with spices and mix until smooth.
Boil the eggs, cut into smaller pieces, mix with grated cheese and chopped green onions.
We form a flat cake from the minced meat, put about a spoonful of filling inside, carefully close it and seal the edges.
Roll all the pieces in breadcrumbs and fry on both sides until beautifully golden brown, about 7 minutes.

Stuffed cutlets in the oven

Cutlets baked in the oven are a healthier dish compared to fried ones. You can make absolutely any filling in them.

Required Products:

0.2 liters of milk;
seasonings to taste;
two onions;
slice of bread;
4 eggs;
half a kilogram of minced meat.

Cooking process:

Boil the eggs until tender and cut into smaller pieces. Chop the onion, fry and combine with chopped eggs.
Place the bread in the milk until it becomes soft, squeeze it out and mix it with the minced meat. Add seasonings to the resulting composition to taste.
We make flat cakes from this meat mixture, fill them with filling and seal the edges well.
Place all the cutlets in the mold and cook in the oven for about 40 minutes at 180 degrees.

Cabbage cutlets with cheese filling

Required Products:

spoon of sour cream;
spices to your taste;
half a kilogram of cabbage;
two tablespoons of flour;
one egg;
50 grams of cheese.

Cooking process:

Wash the cabbage and remove dirty leaves. Shred a clean head of cabbage and fry in oil until soft. Then mix the vegetable shavings with sour cream and keep on the stove until it turns golden brown.
Grind the cheese, combine with cabbage, flour and mix.
With wet hands, form cutlets, roll them in flour and fry in oil on both sides until golden brown.

Chicken cutlets with prunes

Chicken cutlets according to this recipe have a very interesting taste, because prunes go well with meat.

Required Products:

a glass of milk;
0.3 kg prunes;
spices to taste;
one onion;
kilogram of minced chicken;
three pieces of bread.

Cooking process:

Finely chop the onion and combine with the minced meat. To them we add crustless bread, previously softened in milk, and season with spices.
We make thin flat cakes, place prunes inside each one and completely cover it with minced meat, bringing the edges together well.
Place all the molded cutlets in a hot frying pan with oil and fry until golden brown. You can also bake them in the oven for about 30 minutes at 180 degrees.

Potato cutlets stuffed with minced meat

The filling can be anything, either beef or chicken - choose to your taste.

Required Products:

about a kilogram of potatoes;
spices to taste;
two cloves of garlic;
0.3 kg of any minced meat;
packaging of breadcrumbs;
two tablespoons of flour;
three eggs;
one onion.

Cooking process:

Peel the potatoes, boil until soft and puree. Sprinkle it with spices, such as salt and pepper, and beat in two yolks. Stir.
Chop the onion and garlic into pieces and fry them in oil until golden brown. Add the flour, then the minced meat and fry until done, not forgetting the seasoning.
Separately, combine the remaining egg and two whites with flour.
From the cooled puree, form into flat cakes with a depression, where you place the minced meat filling. Form cutlets.
Place the pieces first in a mixture of eggs and flour, then in breadcrumbs and keep in a hot frying pan until golden brown.

Recipe

500 g minced chicken,
100 g cheese
1 egg
1 sweet pepper
3 cloves garlic
1 tsp butter
Pepper, salt
2 tbsp. l flour (for breading)

Yield: 8 pieces (per frying pan)

We clean the pepper, chop it finely and send it to fry in a frying pan. At this time, prepare the cutlets. Mix minced meat, egg, grated cheese, garlic, pepper, salt. Mix well. When the pepper becomes soft, remove from heat and transfer to a bowl. Add butter. Stir and let cool. Flatten the dough for the cutlets on your palm, put the filling in the middle and pinch the edges. Roll in flour and place in a frying pan. Fry on both sides for a few minutes, keep covered for 5 minutes and you’re done. Bon appetit!

Chicken cutlets stuffed with mushrooms

Preparation of minced meat for cutlets:

Grind the chicken in a meat grinder and add the egg and mix. Twist the jowl or unsalted lard there, and then half an onion. Salt and pepper the mixture to taste, stir.

Prepare mushroom filling for chicken cutlets:

Peel, wash and chop the mushrooms, then fry them in a frying pan with vegetable oil. Chop a quarter of the onion (or if you get a lot of minced meat, the remaining half) and pour it into the frying pan with the mushrooms, and fry until golden brown, the main thing is not to miss it, so as not to overcook. Add peas, salt and pepper to your taste, and then remove from heat.

Forming cutlets:

Break the remaining egg into a separate bowl (a deep plate or small saucepan will do) and beat until smooth. Take a small amount of minced meat in your hand and flatten it on your palm, and put the filling in the middle with a tablespoon and carefully roll it up. Roll the formed cutlet in the dough and then in the egg.

Pour vegetable oil into the frying pan; if desired, you can deep-fry the cutlets, but for this you will need to pour oil to the middle of the frying pan. Place the cutlet in the frying pan and fry over low heat until the minced meat is well cooked, about fifteen minutes. After frying the first cutlet, break it in half and check whether it is fried or not; if the minced meat is damp, then fry it until it finishes, and fry the next cutlets for the same amount of time as the first one plus time for additional frying.

CHICKEN CUTLETS STUFFED WITH CHEESE

Due to the filling of cheese and butter, the cutlets are very tender and juicy, and the complex breading prevents the filling from leaking out of the cutlets during frying and contributes to the formation of an appetizing crispy crust on the cutlets

In the photo: stuffed chicken cutlets with cheese on a platter with vegetable salad.

Ingredients

minced chicken - 500-600 g
cheese - 200 g
butter - 100 g
egg - 2 pcs.
flour
breadcrumbs
salt
pepper
vegetable oil

Step-by-step photo recipe

		Place the minced chicken in a bowl, add salt and pepper, mix well.

		Cut the butter and cheese into portions. Mash some of the minced meat into a flat cake, put a portion of cheese and butter on it.

		Form a cutlet from minced meat with filling. Prepare all the cutlets in this way.

		Roll each cutlet in flour.

		Then dip into beaten eggs.

		Roll in breadcrumbs.

		Place the cutlets in a frying pan with heated vegetable oil.

		Fry the cutlets on both sides until golden brown. Then cover the pan with a lid, reduce the heat and cook the cutlets until cooked.

		Stuffed chicken cutlets are ready. Bon appetit!

Recipe "Chicken cutlets stuffed with eggs, cheese and herbs" - In breadcrumbs

Ingredients:

Chicken fillet - 800 grams, 2 eggs, salt, pepper to taste, 3 boiled eggs, cheese - 200 grams, herbs, breadcrumbs.

Cooking method:

First, grind the chicken breasts in a blender or meat grinder. And add 2 eggs, salt and pepper.

I added this seasoning, mine from Abkhazia ran out, basically nothing, the smell is pleasant and there is an aroma from the minced meat.

Then grind the eggs, cheese and herbs in a blender.

Then we pour the crackers into a plate so that we have everything ready for making cutlets.

So, here is our minced meat!

I decided to do everything on a plate, it’s easier to make cutlets, and I can take pictures.

First I put the minced meat in a thin layer.

Then the filling.

Place another layer of minced chicken on top.

We fasten it better and roll it in breadcrumbs.

Place in a frying pan and fry over low heat on both sides. Since the cutlets turn out to be large, I could fit 3 of them in the frying pan.

Already fried cutlets.

In the context. 5 tbsp. butter

3 tbsp. breadcrumbs

1 tbsp. flour

Remove tendons and films from the fillet, beat it off, removing the bones.

Prepare the minced meat for the filling: fry the chicken liver and chop finely, mix with chopped boiled eggs and parsley, season with butter and red pepper, mix.

Place the cooked minced meat in the center of the larger fillet, cover the smaller fillet on top, lift the edges of the larger fillet, cover the minced meat, rub the cutlets with pepper and salt, then bread the cutlets in flour and dip in lezon (beaten egg), then bread them in white breadcrumbs and fry until browned. .

Next, the fried chicken cutlets, stuffed with liver, are again dipped in leison and rolled in chopped stale wheat bread, pressed with your hands - you need to form the cutlets in the form of an elongated egg.

The formed cutlets are deep-fried, removed, placed in a frying pan and placed in an oven preheated to medium temperature for 5 minutes.

CHICKEN CUTLETS STUFFED WITH NUTS

For the cutlet mass:

600 gr. chicken fillet or minced meat
100 ml. milk
100 gr. butter
1 large or 2 small eggs
salt to taste
2-3 tbsp. l. semolina (if you use minced meat, not fillet)

For filling:

100 - 150 gr. shelled walnuts
100 ml. milk
1 tbsp. l. no heaps of flour
salt to taste

For breading:

egg
breadcrumbs
vegetable oil for frying

Preparation:
Pass the chicken fillet through a meat grinder. Add milk, salt, eggs, melted butter, semolina (if you used minced meat and not fillet). Now you need to knead the minced meat thoroughly, and then set it aside to rest.
Now you can start filling the cutlets.
Chop the walnuts, fry in a dry frying pan, sprinkle with flour, stir, add milk, salt, boil until thickened and cool.
Make a flatbread with a diameter of about 10 cm from the minced meat, place about a tablespoon of filling in the center, connect the edges of the flatbread and form an oblong cutlet. It is convenient to do this using film. Then dip the cutlet in 1 egg, roll in breadcrumbs and fry in vegetable oil.
Place the cutlets in the pan and place in the oven for 5-10 minutes.
Well, choose the side dish according to your taste;)

Stuffed cutlets are not only tasty, but also very interesting.

The dish will delight you with a pleasant surprise, which can consist of anything.

It's easy to prepare.

Shall we indulge in stuffed cutlets?

Stuffed cutlets - general cooking principles

For stuffed products, prepare a dense cutlet mass that lends itself well to modeling. Its task is to properly seal the filling so that it does not leak out during the cooking process. For minced meat, you can use any meat or poultry if the type of product is not specified in the recipe.

What is the filling made from:

Meat products, offal, lard:

Greens and vegetables;

All kinds of spices are added to the filling. If the cutlet mass is lean enough, then you can put a piece of butter inside, add lard or rich sour cream.

The products are formed by hand, placing the filling in the center of each cutlet. The surface is smoothed with hands, which can be moistened with water. Then the products are breaded with flour and crackers. The cutlets are fried in oil in a frying pan or baked in the oven. Stuffed products are rarely steamed.

Recipe 1: Stuffed cutlets with eggs

Recipe for amazing stuffed cutlets with eggs. Chicken eggs are used. Therefore, the products turn out to be large and weighty. But you can always put a quail egg inside and make the cutlets smaller.

Ingredients

0.6 kg minced meat;

1 onion;

7 spoons of breadcrumbs;

40 ml oil;

A little parsley.

Preparation

1. Immediately boil 4 eggs. We leave one raw for breading finished products.

2. Take minced meat. It can be absolutely anything, but it tastes best from mixed meat. Add chopped onion to it, salt and pepper, add a little parsley.

3. Stir the minced meat and put it in the refrigerator for now.

4. Peel hard-boiled eggs.

5. Beat the raw egg with a fork, pour breadcrumbs into a bowl next to it.

6. Pour oil into a frying pan and place on the stove.

7. Take the minced meat and divide it into 4 parts. We form cutlets by placing a boiled egg inside.

8. Dip the product into a raw egg and coat it thickly in breadcrumbs, pressing the crumbs with your hands.

9. Fry the cutlets in hot oil until golden brown. There is no need to cover the dishes.

10. Transfer to the mold and place in the oven for 20 minutes. Warm up at 170 degrees.

Recipe 2: Stuffed cutlets with cheese

Recipe for the most delicate stuffed cutlets with cheese, which are cooked in the oven with preliminary frying in a frying pan. Basically any meat can be used. The recipe calls for half pork and half beef.

Ingredients

0.5 kg pork;

0.5 kg beef;

0.1 kg of bread;

2 onions;

0.2 kg cheese;

Some milk;

Spices, oil.

Preparation

1. Immediately pour a small amount of milk over the pieces of white bread and let them soak. Instead of milk, you can use cream or any broth.

2. Peel the onion, cut the washed pieces of meat and twist together through a meat grinder. We also send bread soaked and slightly squeezed from milk there.

3. Add spices and raw eggs, mix the minced meat thoroughly and you’re done! We divide it into pieces of an average of 100 grams.

4. Cut the cheese into cubes according to the number of cutlets.

5. Take a piece of minced meat, place it on your palm, place a piece of cheese in the center and give it an oval shape.

6. Dip the products in flour, then fry on both sides in hot oil for a minute.

7. Place on a baking sheet and place in the oven for 25 minutes. Cooking at 180 degrees.

Recipe 3: Stuffed cutlets with mushrooms

To prepare wonderful cutlets stuffed with mushrooms, you will need fresh champignons. But it turns out just as delicious with pickled mushrooms, absolutely any kind. Honey mushrooms planted entirely look interesting. Minced meat is used from beef.

Ingredients

0.7 kg minced meat;

0.5 glasses of milk;

0.25 kg of fresh champignons;

0.1 l oil;

A little flour;

¼ loaf of white bread;

2 onions;

Preparation

1. As usual, immediately pour milk over the bread. Remove the crusts, leave only the crumb and soak for 15 minutes.

2. We burn out the bread and grind it using a meat grinder with one onion and chopped beef.

3. Add seasonings to the minced meat, beat in the egg and stir. Place it in the refrigerator and let it sit for a while.

4. Cut the remaining onion and mushrooms into cubes. Pour a little oil into the frying pan, immediately lay out all the filling and fry. As soon as all the water has boiled away, add salt and fry for a couple of minutes. Let the filling cool. You can add a little herbs and garlic to it.

5. We take out the minced meat and make ordinary cutlets with filling, for which we use fried mushrooms.

6. Bread the formed products in wheat flour.

7. Heat the oil and fry the cutlets on both sides.

8. When all the products are overcooked, return them to the frying pan, cover with a lid and simmer over low heat for about ten minutes. You can pour in a little water or broth.

9. You can also put the cutlets in a saucepan or cauldron and put them in the oven for about twenty minutes.

Recipe 4: Stuffed cutlets with liver

To prepare these stuffed liver cutlets, minced chicken is used. It is advisable to prepare it yourself, since the store-bought analogue usually contains a lot of skin and fat, the minced meat turns out weak, and the products are heavily fried.

Ingredients

1 kg minced chicken;

0.2 kg of any liver;

0.1 kg of onion;

0.05 kg butter;

Flour or crackers;

4 slices of bread;

One egg;

Preparation

1. Finely chop the onion and place it in a frying pan with butter, fry for two minutes.

2. Add the twisted liver, salt and pepper, fry the same amount. Turn off and cool. The juicy filling is ready!

3. Season the minced chicken with spices, add soaked but well-wrung out bread and add one egg. If suddenly the minced meat turns out weak, then add a little breadcrumbs to it and let the mixture stand.

4. Pour a little oil into the frying pan and immediately put it on the stove, since then your hands will get dirty.

5. Stuff a little minced meat into your palm, make a flat cake, put the liver filling in the center and form cutlets.

6. Roll the products in breadcrumbs or flour.

7. Now just fry in a frying pan. After turning over, be sure to cover with a lid and let the products steam inside.

Recipe 5: Stuffed cutlets with peppers

Vegetable fillings give the stuffed cutlets a special juiciness and freshness, and also help the stomach cope with the meat. Here bell pepper is used as the main ingredient.

Ingredients

0.5 kg minced meat;

2 slices of bread;

100 ml milk;

Salt and pepper;

Breadcrumbs.

For filling:

2 bell peppers;

1 carrot;

1 onion;

Garlic clove;

Preparation

1. Prepare the cutlet mass from twisted onions with minced meat, add soaked bread and spices, add an egg.

2. Cut the onion and pepper into cubes, and three carrots. First add the onions to the frying pan, after a minute the carrots, and then the peppers. Fry the vegetables until soft, add salt and cool.

3. Squeeze a clove of garlic into the filling. When frying, it is better not to add it so as not to lose the aroma.

4. Now we form small cutlets into which we put vegetable filling. Products can be given any shape at your discretion.

5. Bread the cutlets and fry in hot oil. After turning them over, cover them to cook inside.

Recipe 6: Stuffed cutlets with potatoes

Well, where would our man be without potatoes? Even stuffed cutlets are often prepared with your favorite root vegetable. Boiled potatoes with lard are used for the filling. It can be simply salted or smoked.

Ingredients

0.7 kg minced meat;

2 boiled potatoes;

2 cloves of garlic;

0.1 kg of lard;

Salt and pepper;

2 slices of bread;

1 onion;

Some milk;

Flour and butter.

Preparation

1. Add chopped onion to the twisted meat, add pre-soaked bread and a raw egg. Season the minced meat with spices, stir and put in the refrigerator for a while.

2. Peel the boiled potatoes. Then grate it on a coarse grater, add chopped lard and garlic cloves. You can add greens to taste. If the lard is not very salty, then season the filling to your taste.

3. We take out the minced meat, make cutlets, and don’t forget to add the filling. For breading we use flour.

4. Fry the products over moderate heat until fully cooked.

5. Or transfer to a baking sheet and bake in the oven.

Recipe 7: Stuffed cutlets with mushrooms and melted cheese

Recipe for incredibly aromatic and very tasty stuffed cutlets with processed cheese. The mushrooms are used marinated. The cutlet mass is prepared with semolina.

Ingredients

0.6 kg veal;

0.2 kg lard;

70 grams of sour cream;

3 spoons of semolina;

2 onions;

Spices, herbs;

Breadcrumbs;

0.1 kg of pickled mushrooms;

1 clove of garlic.

Preparation

1. Twist the veal with lard and onions, add sour cream and semolina. Salt the minced meat, add any spices and beat in the egg. We take the mass in our hands and vigorously beat it on the table. Place in the refrigerator for half an hour.

2. Grate the processed cheese or simply chop it finely. Add mushrooms to them, which we also finely chop. For taste, add a clove of garlic and herbs. Stir it all.

3. We take out the previously prepared minced meat, which has been infused. Divide into equal pieces. The size can be any, but it is better not to make small cutlets, as it is difficult to stuff the filling into them.

4. Form oval cutlets and bread them in breadcrumbs. It can also be in flour or semolina.

5. Fry on both sides until golden brown. Meanwhile, transfer to a bowl.

6. As soon as the last cutlets are fried, return everything back to the frying pan, pour in a couple of tablespoons of water, cover and simmer for a few minutes.

The most delicious cutlets are made from hand-twisted meat. Minced meat bought in a store is most often made from low-grade raw materials.

Bread is a wonderful additive for cutlet mass. It increases the yield of the dish, improves the taste and makes it more tender. But there should not be too much bread, otherwise you can achieve the opposite result. But for 500 grams of meat, 2-3 slices are enough.

No milk? You can soak the bread for the cutlets in any broth, cream or just water. But you don't need to add a lot of liquid.

The taste of the cutlets largely depends not only on the meat, but also on the spices used. Try adding paprika, tomato paste, aromatic seasonings, freshly ground pepper to the minced meat and the dish will sparkle with new notes.

A large number of eggs can make the cutlets tougher. To prevent this from happening, you can add only yolks or do not put more than one egg per kilogram of other ingredients.