A cutlet stuffed with an egg is an original meat dish that can be prepared both on weekdays and for a holiday table. Chicken eggs should be chosen small, otherwise the cutlets will be huge and more difficult to shape. You can use any minced meat, even mixed. I used minced pork, beef and chicken. These cutlets can be breaded in flour or breadcrumbs.
Prepare the necessary ingredients for the cutlets.
Place both minced meats in a bowl, add salt and pepper, mix well.
Pour milk over the bread and wait until it gets wet.
Finely chop the onion and garlic. Heat a frying pan and fry the onion until transparent. Add bread to the minced meat, beat thoroughly and add onion and garlic.
Using wet hands, form the minced meat into a flat cake 5-7 mm thick. Place an egg in the center. All this needs to be done by hand, but I don’t have assistants to photograph this process, so I show it on a board.
Stick the minced meat around the egg to make a large cutlet. Roll the cutlet in flour. I mixed flour with breadcrumbs.
Heat sunflower oil in a frying pan, place all the cutlets and fry on all sides. When the cutlets are fried, cover the pan with a lid and cook them for another 5 minutes.
Place the finished cutlets on paper towels to remove excess oil.
Serve very tasty and appetizing cutlets with an egg inside with pickles or fresh vegetables.
Bon appetit!
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 turn out right 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 spoons 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 spoons 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 spoons 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.
If you and your household love cutlets, and you want to diversify your menu, then I think this recipe is just for you. It’s not at all difficult to prepare such stuffed cutlets with omelette filling, and quite quickly. It’s just that before they are formed, we will need to prepare an omelette, but this will take 10 minutes, no more. And if you also add some vegetables to them, the stuffed cutlets will turn out more juicy and tender. They are fried in the most usual way, in a well-heated frying pan, on both sides, in vegetable oil.
Ingredients:
- minced meat 500 gr
- onion 1 piece
- salt, pepper to taste
- 1 small carrot
- 1 small young zucchini
- some greenery
For filling:
- 2 eggs
- 2 tbsp mayonnaise
- salt, pepper seasonings to taste
Cooking method
To prepare stuffed cutlets, first of all, grind carrots, zucchini, onions and herbs in a blender, but do not puree, but simply chop. Mix everything with minced meat, salt, pepper and mix well, beating it on a bowl or tossing it from hand to hand. For the filling, mix eggs with mayonnaise, salt, pepper, add seasonings to taste and shake well with a fork as for an omelet. We bake a thin omelette pancake in a frying pan, and after it has cooled a little, roll it into a roll and cut into small pieces. Then place the meat cutlet mass on your palm, place a piece of omelette roll in the middle and then form a small cutlet. We fry the stuffed cutlets in the usual way in a frying pan; they do not need further stewing under the lid, but are ready to eat immediately. Bon appetit.
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 pieces 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 of 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. For now, transfer to a bowl.
6. As soon as the last cutlets are fried, return everything back to the 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.
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