Cutlets inside with an egg made from minced pork and chicken

Face and body care

Such cutlets are often called “surprise” cutlets, although they have many other names in different national cuisines. If you do not warn guests about the surprise in advance, then, after cutting the cutlet, they will certainly be greatly surprised by the skill and ingenuity of the hostess.

Making this dish may seem complicated at first glance. But it’s worth trying to cook it at least once to reach a new level of culinary skill and please your loved ones with an original, tasty and satisfying treat.

What is the name of the dish?

This dish is found in the cuisines of different nations, and in the culinary tradition several names have been assigned to it.

In English and Scottish cuisines it is called “Scotch Eggs” (in our version “Scottish Eye”). The similarity of cutlets with an eye is reflected in other variant names: “Bull’s Eye”, “Peacock’s Eye”.

Uzbek cuisine has a similar dish called tukhum dolma, which means “wrapped eggs.” Cutlets with chopped eggs inside are called zrazy. Thus, the dish can be hidden behind different names.

The recipes also differ in the composition of the ingredients. Having considered many options, you can choose the ones you like best and cook them.

Step by step recipe

This recipe for a pork cutlet with an egg inside is found in Scottish cuisine. Instead of ground pork, you can use ground beef to reduce the number of calories.

Description of the recipe step by step:

Chicken cutlets with quail egg inside

This dish is low-calorie, dietary and very healthy. If you cook the cutlets without frying, but by steaming them, they can be consumed by people suffering from stomach problems (it is also better to avoid herbs and spices).

Products:

300 g minced chicken;
10 quail eggs (3 of them will need raw);
50 g oat flour;
1 tsp each salt and Italian dried herbs;
0.5 tsp. pepper;
2 tbsp. l. rast. oils;
100 ml milk.

You will have to allocate: 1 hour for cooking.

Calorie content per 100 g: 136 kcal.

Mix the minced meat with three raw eggs, add spices, herbs, and salt. Pour milk into the mixture and stir. Add flour (pre-sifted). Mix the minced meat again. Boil the remaining eggs and remove the shells.

Roll out seven balls of minced meat, place eggs in the middle and form into cutlets. Fry the cutlets in a frying pan at medium temperature until they turn golden brown.

Then reduce the heat, close the lid and leave for another 5 minutes. Finally, let the oil drain, placing the cutlets in a colander, and then serve.

Steamed cutlets

To prepare the most tender and juicy steamed minced chicken cutlets, which are considered a dietary dish and are absolutely harmless, prepare:

minced chicken meat – 600 g;
flour – 5 tbsp;
eggs – 2 pcs.;
2 large onions;
one medium carrot;
spices, salt, pepper and vegetable oil.

You will also need water, a bowl, a colander or a special steamer.

Cooking method:

Combine the minced meat with flour, eggs, spices, chopped onions and chopped carrots. To chop onions and carrots, you can use a meat grinder, knife or grater.
Stir the finished mixture very thoroughly until smooth.
Form cutlets and fry in a hot frying pan, preheated to medium temperature, on both sides.
Place the fried cutlets in a steamer and keep until done. If you don't have a double boiler, you need a bowl of water, which is brought to a boil, a colander is placed on top so that the water does not touch it, cutlets are laid out in the colander and covered with a lid.

Approximately 15 - 20 minutes is enough for the dish to be ready. Both adults and children will appreciate the delicate taste and juicy meat.

Beef cutlet with soft-boiled egg in the oven

Preparing such a dish will be somewhat more difficult. The yolk in this recipe turns into a very tasty sauce for the cutlet. You just need to cut it and then eat it, dipping the pieces of meat into the spread yolk.

Products:

5 pieces. chicken eggs;
1/2 kg minced beef;
50 g chopped green onions;
3 cloves of garlic;
2 tbsp. l. mustard (in paste form, not grain);
200 g each of wheat flour and breadcrumbs for rolling;
rast. oil to grease the bottom of the pan;
4 tbsp. l. water (take mineral water, not carbonated);
250 ml plant. oils;
salt pepper.

Time required for preparation: 1 hour.

Calorie content per 100 g: 177 kcal.

First, prepare soft-boiled eggs using any known method. For example, they can be placed in boiling salted water for 3-4 minutes (they should be around room temperature before cooking). Then the eggs are cooled and carefully peeled.

Finely chopped garlic and onion are mixed into the minced meat. Add mustard, salt and pepper there and mix again. Prepare two deep containers, one of which will contain crackers, and the other will contain the remaining broken egg. Pour flour onto a plate separately.

In a deep frying pan, heat the oil almost to a boil. The minced meat is divided into 4 pieces and rolled out into flat cakes on cling film. Each egg is carefully dredged in flour and wrapped in a meat cake, completely enclosing it with meat.

The resulting cutlet is dipped in a raw egg, then in breadcrumbs and fried in boiling oil for one minute. Then place the cutlets on a baking sheet (place parchment on the bottom). You need to bake the dish for 10 minutes at 190 degrees.

- what could be more ordinary and simpler, but this dish can also be prepared in an unusual way and add flavor harmony to it.

How to quickly cook French fries in a slow cooker.

Take note of the delicious soup with noodles and chicken breast in a slow cooker. We will tell you how to cook it correctly so that the pasta does not become boiled.

Onion cutlets with chickpeas in batter

Ingredients

2 cups chickpeas;
1 egg;
4-5 large onions;
1-2 tbsp. spoons of flour;
a little cumin for flavor;
a bunch of fresh dill;
12 teaspoons of dry mint;
12 teaspoons salt;
a mixture of your favorite peppers to taste;
50 grams of mozzarella cheese.
2 eggs;
2-3 tablespoons of any flour;
breadcrumbs;
for deep frying - refined sunflower oil.

Step-by-step cooking algorithm

Soak the chickpeas for 5-6 hours, or overnight.
In the morning, boil until tender (add salt at the end of cooking!).
Rub until smooth. If the consistency is too thick, add a little water.
Add spices, eggs, flour to the resulting minced meat. Mix well.
Add fresh dill, spreading carefully. Let the minced meat sit for 15 minutes.
During this time, cut the onions into thick rings and remove the core, which you chop and add to the minced meat.
We make small cutlets and place them inside each onion. Top with a piece of cheese and cover with minced meat again.
Place the resulting cutlets on a baking sheet and put them in the refrigerator (required!). For the minced meat to harden properly, wait at least two hours.

After this, roll each cutlet in the following sequence: flour, batter, breadcrumbs.

Repeat this procedure two times. Place in boiling oil and fry the onion cutlets until golden brown.

Place on a napkin to drain excess oil.

Serve with sour cream or unsweetened yogurt with garlic added.

Fish cutlets with boiled eggs inside

When preparing fish cutlets, be sure to remove all bones, even the smallest ones, so that they do not get into the minced meat.

Products:

5 chicken eggs;
400 g fish fillet;
80 g each of white bread pulp and boiled rice;
4 tbsp. l. milk;
5 tbsp. l. breadcrumbs for sprinkling;
2 g salt;
3 tbsp. l. rast. oils for frying cutlets;
10 g green onions.

You need to allocate for cooking: 1.5 hours.

Calorie content per 100 g: 163 kcal.

Soak the bread pulp in milk for 15 minutes. Remove fish fillet from bones and grind using a meat grinder. Mix the minced meat with bread, onion, rice and salt. Carefully form a flat cake and place a boiled egg in the middle, then close it inside the minced meat to make a cutlet.

Pour oil into the frying pan, turn it on to medium heat, wait until the bottom warms up. Place the cutlets and fry, turning, for 7-10 minutes.

Minced chicken cutlets with semolina recipe with photo

What do we know about cutlets? As a rule, everything agrees on one thing - what our mothers, grandmothers, and so on cooked. That is, when it comes to cutlets, we use the traditional scheme, not without fresh white bread soaked in milk, onions, and flour as a breading.

Nobody argues - delicious! But it’s a bit monotonous, isn’t it? But we always, especially when guests are expected or a family date is coming up, we want something new. We listen to the advice of girlfriends, neighbors and mothers-in-law. This recipe is from my mother-in-law. At first, you are struck by the simplicity of preparing the recipe for minced chicken cutlets with semolina. And then you are surprised by something else...

The thought that you can’t expect anything special from semolina will disappear as soon as you prepare it according to this recipe. One can only guess how it all turns out, but the cutlets are so tasty, soft, tender and juicy that they are snapped up instantly!

You need to remember an important detail - do not immediately fry the cutlets. Semolina should have time to swell. Therefore, after mixing the cereal with minced meat and the rest of the ingredients, do not rush - set the bowl aside for a while.

In short, there is no end to my gratitude to my mother-in-law. You, too, will now prepare minced chicken cutlets with semolina, recipe with photo attached!

Prepare the products:

Minced chicken – 1 kilogram

Semolina – 7 tablespoons

Mayonnaise (sour cream) – 4-5 spoons

Dill and parsley - to taste

Spices for chicken (you can also use ground black pepper)

Vegetable oil - for frying

Step-by-step preparation of minced chicken cutlets with semolina - recipe with photo:

There are rarely problems with minced meat - caring housewives always have it ready. But if you don’t have anything ready-made, it doesn’t matter - there is a store where you can buy minced chicken, or cook it yourself, which is more reliable. Chicken breast or fillet is good. You need to cut the meat into pieces convenient for a meat grinder and grind.

Next - onions and garlic. After peeling them, rinse and chop as much as possible. There is a tradition of grinding in a meat grinder, but the minced meat may then seem watery.

Do you have dill and parsley in the refrigerator? Wonderful! But their introduction into minced meat is a matter of taste and desire. If you don't have them at hand, don't worry. In a word, rinse the greens and chop them finely with a knife.

That's practically all. Mix the cutlet mixture by adding semolina, chicken spices specified in the recipe (or ground pepper), add a little salt, add onion and garlic and beat in the eggs. Stir again and add mayonnaise (or sour cream) to the bowl. If you also chopped greens, add them too. After mixing the minced meat, set the bowl aside for half an hour.

The recipe specifies mayonnaise (or sour cream). Many people practice adding it when preparing chicken cutlets with semolina. But, as experience shows, cutlets are delicious without it.

Therefore, there is only one conclusion: if you want, add mayonnaise, if you don’t want, don’t add it when preparing minced meat for chicken cutlets. If you want to decide once and for all, you can do this. Add mayonnaise or sour cream once, and cook the second time without adding them.

Choose what you like best. So, if you decide to add it, then take 2 tablespoons of sour cream and the same amount of mayonnaise.

Pour vegetable oil into a well-heated frying pan. While it is heating, form the cutlets as you are used to. If the oil is hot, fry the cutlets on both sides until golden brown. If you want, bread the cutlets in flour (you can also bread them).

And the cutlets are fried and beautiful and ready. But do you like them to be more tender? No problem. Reduce the heat, add a few tablespoons of water to the frying pan, distributing it evenly over the bottom, and, covering the frying pan with a lid, simmer for several minutes. After turning off the stove, do not rush to open the lid. Let the cutlets simmer in their own juice!

Well, everyone has different tastes. But those who at least once try these minced chicken cutlets with semolina remain devoted to them - they become the favorite dish of the whole family and friends. After all, such deliciousness will not be served to you either in a canteen or cafe, or even in a restaurant.

Published by: Victor Petrov

Diet option

There are very few calories, but a large amount of useful substances are contained in vegetable cutlets with eggs. This dish will turn out to be dietary only if you cook it in the oven or steam it.

Products:

6 pcs. chicken eggs;
200 g each of carrots and cabbage (broccoli or cabbage);
300 g of potatoes (select good tubers, without green spots, darkened or rotten areas);
150 g rice (rinse and pre-soak for 30 minutes, long-grain or round varieties are suitable);
100 g onion;
10 g green onions;
70 g wheat flour;
1 tbsp. l. rast. oils (whichever you like best, any will do);
2 g salt.

Time spent: 1 hour.

Calorie content for 100 g: 121 kcal.

The rice for this dish is taken raw, but it needs to be soaked before cooking. Peel the onions and carrots, wash them, chop them very finely and fry for 2 minutes in hot oil (if frying is completely unacceptable, you can put them in boiling water for five minutes to soften them).

Onions, carrots, finely chopped cabbage and potatoes, grated on the coarse side of a grater, are mixed. Then add rice, salt and mix the ingredients again. Cover the bowl with the vegetable mixture with cling film and set aside for half an hour.

Then the mass is molded into flat cakes, on which boiled eggs rolled in flour are placed. Having closed them in a flatbread to form a cutlet, the product is rolled in flour and placed on parchment laid on a baking sheet and greased with oil.

Setting it to 180 degrees, cook vegetable cutlets with an egg inside for half an hour. The steaming time will be the same - ½ hour.

To make the cutlets tasty, the eggs should not be overcooked before adding to the minced meat, since they still have to undergo heat treatment inside the products.

It is better to reduce the cooking time, depending on the chosen method, by 2-3 minutes (boil soft-boiled eggs especially carefully, since if they are kept in boiling water for too little time, the protein will not have time to harden and the egg will not hold its shape).

Otherwise, the process of preparing such cutlets is not much different from ordinary ones, so you should not be afraid to experiment with this dish.

Minced meat dishes are very popular and varied. Zrazy with vegetable, mushroom or egg fillings, cutlets, stacks, meatballs, meatballs and cabbage rolls are prepared from minced meat. Minced meat cutlets are simply fried, stewed in a frying pan or baked in sauces or covered with cheese and vegetables.

Original, tasty and satisfying are minced pork cutlets baked with an egg on top in the oven. This beautiful dish can be served with vegetable salads and side dishes or as a stand-alone breakfast dish with crusty bread.

How to cook pea cutlets according to a step-by-step recipe with photos

45 min

175 kcal

5/5 (3)

If you are wondering whether it is possible to cook something from peas, besides the famous soup and porridge - you can! These are pea cutlets.

This is not a very well-known dish, it is not prepared so often, and in vain! Peas are a source of vitamin D, which the body simply needs for normal functioning.

These cutlets are very simple to prepare, they turn out delicious, and the calorie content of such a dish is low, and at the same time it is very nutritious.

My colleague recently shared an interesting recipe for a Lenten dish. I would never have thought that pea cutlets could be so tasty. Even my family, who do not eat peas in any form, loved these cutlets. The advantage of this dish is that it can be made not only lean. Now I will share with you simple and delicious recipes for pea cutlets, let's look at them step by step.

Lean pea cutlets

Kitchen utensils: meat grinder and frying pan.

Peas	400 g
Onion	1 PC.
Salt	Taste
Pepper mixture	Taste

To soften the peas faster, you can use pea halves. The bulb should be medium in size.

Cooking sequence

Soak the peas overnight.
Grind the onions and peas through a meat grinder.
Add salt and pepper mixture. Mix.
Heat up the frying pan.
Place the pea mixture in a dry frying pan using a tablespoon.
Fry on both sides until golden brown.

Pea cutlets can be served with vegetable salads and side dishes of your choice.

Recipe for pea cutlets with meat

Cooking time: 80 minutes. Number of servings: 20. Kitchen equipment: meat grinder and frying pan.

meat – 700 grams;
eggs – 2 pieces;
peas – 400 grams;
onion – 1 piece;

breadcrumbs;
salt, pepper mixture.

Soak the peas overnight.
Boil in slightly salted water until tender.
Finely chop the meat and onion and put it in a meat grinder.
Add the egg to the peas, add salt and pepper mixture. Mix with minced meat.
Forming cutlets.
Fry in a frying pan for 8 minutes on each side.

Cooking time: 80 minutes. Number of servings: 20. Kitchen equipment: meat grinder and frying pan.

mushrooms – 220 grams;
peas - 2.5 cups;
onions – 2 pieces;

starch – 60 grams;
breadcrumbs;
salt, pepper mixture.

Soak the peas overnight. Boil in slightly salted water.
Pass the peas through a meat grinder and add starch. Mix.
Finely chop the onion and mushrooms and fry until tender. Add salt and pepper mixture.
Form flat cakes and place mushroom filling in the middle.
Form cutlets, roll in breadcrumbs and fry until cooked.

Cooking time: 80 minutes. Number of servings: 20. Kitchen equipment: meat grinder and frying pan.

peas – 400 grams;
lard – 200 grams;
onions – 2 pieces;
carrots – 2 pieces;

chicken fillet – 600 grams;
eggs – 4 pieces;
breadcrumbs;
salt, pepper mixture.

Soak the peas overnight.
Boil chicken fillet and carrots until tender.
Boil the peas in slightly salted water.
Finely chop the carrots and onions and sauté in sunflower oil.
We pass the peas and onions through a meat grinder twice.
We also grind the fillet along with the carrots through a meat grinder.
Mix the pea mass and minced meat.
Form cutlets and fry until done.

Cooking time: 70 minutes. Number of servings: 20. Kitchen equipment: meat grinder and frying pan.

peas - 3 cups;
eggs – 2 pieces;
onions – 3 pieces;

greens – 1 bunch;
breadcrumbs;
salt, pepper mixture.

Soak the peas overnight.
Boil it until cooked (salt at the very end of cooking).
Pass the peas through a meat grinder.
Finely chop the onion and sauté.
Wash the greens and cut them finely.
Mix peas, onions and herbs. Add salt and pepper mixture. Mix.
Form cutlets and lightly simmer in a frying pan.
Place in the oven (180 degrees; 20 minutes).

You can add a little semolina to the pea cutlets to make them denser.
It is best to fry the cutlets over medium heat.
You can add spices to the cutlets according to your taste.

If you want to take cutlets to work, then prepare turkey cutlets. You can cook Potato cutlets during Lent. Carrot cutlets have a very unusual taste; kids will definitely love them.

Step-by-step recipe for minced pork cutlets with eggs

Ingredients for 2 servings:

Minced pork – 300 g;
Chicken egg – 3 pcs.;
Onions – 0.5 pcs.;
Ground pepper;
Salt.

Cooking time for cutlets is 35 minutes.

How to bake cutlets with an egg on top in the oven

1. Grind the peeled onion in a blender bowl or chop it very finely. Place the prepared minced pork into a large bowl, add the prepared chopped onion, pepper, salt and break one egg. Set the oven to 200 degrees.

2. Mix the meat mixture with your hands for 2-3 minutes, lightly beat it (take the minced meat in your palm and hit it on the bottom of the bowl) and form 2 identical balls. If the workpiece turns out to be liquid, then add breadcrumbs (1 tbsp.).

3. We tear off 2 pieces from the foil sheet. Place meat balls in the middle of each piece and form flat cakes.

4. Using a cup or glass, we form a depression in the middle of the prepared cakes and use our fingers to make even sides.

5. Fold the edges of the foil closer to the cakes and place them on a baking sheet. Place the cutlets with the indentations in the oven for 10-12 minutes. The sides of the cutlets should be slightly browned.

6. Remove the baking sheet with cutlets. Break 1 chicken egg into the cavity and place in the oven for another 15-16 minutes, until the white and yolk have hardened and the cutlets are browned.

7. Take out the original delicious cutlets with chicken eggs and let them stand for a couple of minutes.

8. Roll the foil even closer to the edges of the cutlet, transfer the beautiful tasty dish in foil onto plates and immediately serve with a light salad of vegetables, herbs and your favorite side dish. These cutlets with an egg on top can be served for a holiday breakfast and surprise your loved ones.

Tips for making baked egg cutlets:

The dish will turn out even more beautiful if you make a larger hole in the preparation and replace one chicken egg with three quail eggs.
Minced meat can be supplemented with any fresh or dried herbs and spices. Sweet paprika, ground coriander, cumin, basil or oregano are perfect.
To add spiciness to the dish, season the preparation with ground hot pepper. Using this method, you can prepare cutlets from chopped chicken, turkey or beef.
You can simply form the cakes on a baking sheet or in a baking dish. Baking in foil is convenient because you don’t need to wash the dishes after cooking.

In my mother’s magazine these cutlets were called “Scottish Eye”, but as it turned out, this dish is called by different names. For example, Scottish housewives call it Scotch eggs or Scotch eggs. We often call them Bull's Eye or cutlets with a surprise. And also the Uzbek analogue of this dish is called Tukhum dulma. As you already understand, recipes for cutlets with an egg inside, although they have a variety of names, they are united by common cooking principles, which I will talk about in this recipe.

Cooking a dish does not require too many ingredients. You can use any meat, preferably with a little fat, since the top layer of breadcrumbs will absorb the melted fat and the cutlets will be more juicy and tender. Take the greens that your family prefers.

Prepare all the ingredients in advance. Grind the cilantro seeds in a mortar or you can grind them in a coffee grinder.

Take a few sprigs of your favorite fresh herbs, rinse under running water and dry on a paper towel. Then chop finely with a knife.

Take a piece of loaf or white bread, cut it into pieces and dip each piece in milk.

Grind the meat through a meat grinder. Add bread soaked in milk to the minced meat and mix thoroughly into a homogeneous mass.

Add chopped herbs to the resulting minced meat, add salt and pepper to taste with allspice ground black pepper, add ground cilantro and mix everything well again. Let it sit for a while.

Hard boil 6 chicken eggs, cool and peel.

In a bowl, beat a salted chicken egg with a fork.

Divide minced meat into equal pieces. Form each piece in the palm of your hand into a not very thin flat cake, place a peeled egg in the middle and gradually distribute the minced meat around it, forming a closed meat bun with egg filling.

Then dip each prepared bun in the egg mixture and roll generously in breadcrumbs.

Take a mold suitable in size for the number of prepared koloboks, grease with vegetable oil and place the cutlets in it. Place the pan in an oven preheated to 180°C - 200°C and bake for 40 - 50 minutes. Many people wonder whether it is necessary to pre-fry cutlets with eggs before baking. In my experience, this step is unnecessary. The breadcrumbs are already perfectly browned, forming a crispy crust.

When the surprise cutlets are ready, carefully cut them in half and serve. The dish can be supplemented with vegetables, any side dish and sauce; mushroom sauce, for example, will be very good. The cutlets turned out to be very aromatic, tasty and unusual in appearance. You can successfully treat not only your family and relatives to this dish, prepare it for the visit of friends or guests, they will be delighted!

Advice
: You can add any spices that your family prefers to the minced meat, the dish will not lose its taste, but will be even more pleasant for you and will delight you with your favorite aroma.
Quail eggs are perfect for making miniature cutlets. The number of eggs and, accordingly, finished products will increase 4 - 5 times.

Bon appetit!

Zrazy with liquid soft-boiled egg inside

Zrazy are cutlets with a filling, in this case with a soft-boiled egg. The recipe is complicated, but worth a try.

For zraz with a liquid soft-boiled egg inside you will need:

550 grams minced meat
Green onions and dill
A glass of milk
4 eggs
100 grams of loaf
Two medium onions
Vegetable oil and salt

Zrazy with a soft-boiled egg inside - recipe step by step:

Bring water to a boil in a deep container. A liter is enough. When the water boils, place the eggs in it for 3 minutes. Leave one egg for mincing
Pour milk into a deep plate. Put bread in it
Wash and cut the onion. Fry in vegetable oil for 5-7 minutes
Wash and chop the greens, add to the onions for a couple of minutes
Mix minced meat, milk bread, one egg, spices, salt, onion and herbs. Stir until smooth
Shake the mince by lifting and tossing it several times
Divide the mixture into equal portions. Peel the soft-boiled eggs. Check on one thing: if it is too liquid, increase the cooking time
Place the eggs on the minced meat, wrapping it in it. Stick the cutlets this way
Place the zrazy with the soft-boiled egg in the oven for 45 minutes. Bake at 200 degrees

The second version of the dish is prepared in a similar way.

Zrazy with a liquid soft-boiled egg inside - recipe:

Follow the preparation instructions above, with a few exceptions.
Do not pre-cook the eggs.
After preparing the minced meat, mold it into troughs with high walls. Leave the minced meat untouched for one time.
Break an egg inside each dish.
Place the cutlets in the oven for 2 minutes. Remove and place the remaining minced meat on the liquid eggs, forming whole cutlets.
Bake the zrazy with a liquid soft-boiled egg for another 40 minutes.
Serve with mashed potatoes, buckwheat or corn porridge.

We are living people. Sometimes we may make a typo, but we want to make our site better. If you find an error, please select a piece of text and press Ctrl+Enter

. We will be very grateful to you!

Although at first glance a cutlet with an egg inside seems difficult to prepare, it is quite easy to make. This unusual and spectacular dish can be called a lighter version of cutlets, since eggs are a healthy product, the proteins of which are completely absorbed without accumulating as fatty deposits.

In appearance, cutlets with an egg inside are no different from ordinary ones.

Number of servings: 6
Preparation time: 25 minutes
Cooking time: 45 minutes

Preparation

1. Soak bread slices in milk, placing them in a deep container, and leave for 5-8 minutes. You should only use white bread, as rye or black bread will add a slight bitterness to the dish. After this, squeeze it out and place it together with the minced meat in a deep bowl. Beat in the chicken egg.

2. Salt and pepper the contents of the container. If desired, you can complement the taste of the cutlets with other seasonings or spices: Provençal or French herbs, ground thyme or rosemary. Mix the minced meat thoroughly for 3-5 minutes.

3. Form small round cutlets with your hands dipped in water. There is no need to make them too large - there is a risk that they will remain raw inside. Place the blanks on a board.

4. Bread each piece in crushed breadcrumbs on all sides.

5. Heat the vegetable oil on the stove until almost boiling, reduce the heat to low and fry the workpieces in breadcrumbs for about 2-3 minutes on each side until golden brown.

6. Turn the cutlets over to the other side, cover the frying pan with a lid so that they steam a little inside.

7. Place hot meat cutlets without onions on lettuce leaves, serve slightly cooled, juicy and aromatic with slices of bread, a side dish or a salad of fresh vegetables.

Comment Rating:
3.7 /5.
From 3 votes. Please wait...

Cutlets with eggs in the oven

The ideal option for stuffing small cutlets is miniature quail eggs, for larger ones - chicken eggs. But in any case, such cutlets turn out to be more rounded and larger.

To prevent the cutlets from turning out too dry and rough, it is advisable to add fat or dairy products to them.

Preparation:

Hard boil 6 eggs, peel and cut into two parts.
Carefully remove the yolks and mash with a fork.
Finely chop the onion and add to the yolk mixture. If desired, season the yolks with salt, mustard, and pepper. Stuff the egg white halves.
Season and beat the minced meat. Divide into 6 parts and form into circles.
Place an egg in the middle of each circle and carefully wrap it in minced meat.
Beat 1 raw egg with water.
Dip the pieces into the egg mixture, roll in breadcrumbs and dip in the egg mixture again. Place on a baking sheet coated with vegetable oil, seam side down. Lightly grease the top of the cutlets with oil.

Bake in the oven at 200 °C for 45 minutes. Baking allows you to get a dietary product. Serve hot with potato side dish or any porridge.

Recipe 6. Cutlet with egg inside from pork chop

Pork tenderloin 900 g

Eggs, chicken (boiled) 3 pcs.

Liver, chicken 400 g

Spices, ground: pepper, coriander

Cream (20%) 100 ml

For the recipe you will need disposable foil baskets.

Wash the meat, dry it and cut into thin slices, across the grain, into 6 servings. Beat the pork, season with spices and salt. Place the beaten meat in foil pans so that its edges hang slightly over the side of the baskets. Cut the eggs in half and place the halves in each pan.

Sauté chopped onions and carrots until soft, add pieces of liver, pour in 100 ml of heavy cream, season with spices and simmer for 5 minutes. Beat the liver with vegetables in a blender and spread the paste over the eggs, covering them with liver pate. Brush the surface with beaten egg and sprinkle with breadcrumbs mixed with sesame seeds.

Bake at 180Ϲ for 10-15 minutes. Can be served hot in foil baskets.

Recipe for meat cutlets with a liquid egg inside in a frying pan

For lovers of soft-boiled eggs, this recipe is perfect. Ingredients:

minced beef – 0.5 kg;
eggs – 5 pcs.;
garlic – 3 cloves;
green onions – 60 g;
water – 4 tbsp. l.;
flour – 1 tbsp.;
breadcrumbs;
vegetable oil;
mustard – 2 tbsp. l.;
salt, pepper - to taste.

Preparation:

Boil 4 eggs for no more than 2 minutes, cool and peel.
Chop the onion and garlic and add to the minced meat.
Salt and pepper the minced meat, add mustard.
Beat the egg with water.
Form 4 cakes from minced meat.
Roll boiled eggs in flour, place in the center of the cakes and carefully pinch the edges.
Dredge cutlets in flour, dip in egg mixture and coat in breadcrumbs.

Fry in a well-heated frying pan for 3 minutes on each side. Serve the cutlet whole or carefully cut into two parts.