If you want to truly surprise your guests or pamper your household with a delicious treat, then I advise you to prepare delicious Bird’s Milk cutlets . They taste a little like Kiev cutlets, but are much simpler to prepare. Someone else calls them lazy Kiev cutlets. They got their name because of the delicate cheese and egg filling.
In fact, we can say that since the cutlets contain filling, they can safely be called meat zrazas with cheese and egg filling. An additional highlight of the Bird's Milk cutlets is the batter. Thanks to him, they turn out to be covered with a golden crispy crust. Moreover, the batter does not have to be prepared strictly according to one recipe. You can use any batter recipe.
You can make cutlets with Bird's Milk cheese from chicken, beef, pork or mixed minced meat. Cutlets made from minced chicken are very tender, but somewhat dry due to the minimal amount of fat contained in the minced chicken. To add juiciness to the cutlets, I recommend adding a piece of lard to the minced chicken. I think that after trying them, you will agree that this is an unreal delicacy that is worthy of attention.
Now let's see how to cook Bird's Milk cutlets step by step with photos at home.
Ingredients for minced meat:
- Minced meat - 800-900 gr.,
- Onion - 1 pc.,
- Eggs - 2 pcs.,
- Loaf - 200 gr.,
- Spices - 0.5 teaspoons,
- Salt - to taste.
Filling ingredients:
- Hard cheese - 200 gr.,
- Processed cheese - 2 pcs.,
- Eggs - 2 pcs.,
- Mayonnaise - 3-4 tbsp. spoons,
- Salt - to taste
Ingredients for batter:
- Eggs - 2 pcs.,
- Sour cream - 3 tbsp. spoons,
- Water - 50 ml.,
- Flour - 5 tbsp. spoons,
- Salt - to taste.
Cutlets cooked in a frying pan
What we need for minced meat:
- Chicken fillet – one and a half kilograms.
- Eggs – 2 pieces.
- Onion – 2 heads.
- Garlic – five cloves.
- White bread - one piece.
- Pepper.
- Salt.
Filling:
- Cheese - three hundred grams.
- Oil – 5 tablespoons.
- Eggs – 4 pieces.
- Dill - half a bunch.
- Parsley - half a bunch.
- Spices.
Batter:
- Sour cream - eight tablespoons.
- Eggs - four pieces.
- Baking powder - one teaspoon.
- Salt.
- Flour.
Cooking cutlets
First you need to prepare the minced meat. Pass the chicken meat through a meat grinder and place in a bowl. Soak the white bread crumb in water, or if desired, in milk, squeeze out and add to the minced meat. Peel the onion, rinse, chop into small cubes and pour into a bowl. Add chopped garlic to the minced meat. Beat in the eggs. Pepper and salt. Mix all the minced meat ingredients well and set aside for now.
All that remains is to prepare the filling for the Bird's Milk cutlets. To do this, you need to hard-boil the eggs for about 8-9 minutes, remove the shells from them and rub through a fine grater. Also pass the cheese through a grater. Rinse fresh parsley and dill under the tap, shake off and chop very finely. Soften the butter and add to the minced meat. Sprinkle with seasoning consisting of a mixture of peppers. To stir thoroughly.
The last thing to do is prepare the batter for the Bird's Milk cutlets. In a small container, combine sour cream, eggs, baking powder and salt. Beat all the ingredients with a mixer and, without ceasing to stir, gradually add flour. The batter for the batter should have the same consistency as for pancakes. The preparatory process is complete. You can start making cutlets.
Roll a small amount of minced meat into a ball. Roll it into a circle and place the filling in the center, then wrap the minced meat around the filling and form a cutlet. Then dip it in the batter and immediately fry it in a frying pan. Form all other cutlets in this way. Fry on both sides until fully cooked until a golden crust forms.
Minced chicken cutlets prepared in a frying pan according to this recipe are tender, juicy and tasty. When serving, you can sprinkle with herbs or top with sour cream.
How to cook “Bird's milk cutlets”
1. Grind chicken or turkey fillet in a food processor.
2. Finely chop the onion.
3. Pass the garlic through a garlic press.
4. Soak white bread in milk or water.
5. Make minced meat: mix chicken (or turkey) with onions, garlic and bread. Beat in an egg or pour in 100 ml of water (without the egg the minced meat will be more tender). Salt and pepper to taste. Mix the minced meat thoroughly until smooth.
6. Next, prepare the filling: grate the cheese.
7. We do the same with two boiled eggs.
8. Chop the greens.
9. Mix grated cheese, eggs, butter and herbs, add salt and a mixture of peppers to taste.
10. Now let's make the batter. Mix 2 raw eggs with flour and sour cream (mayonnaise), add a little salt and baking powder. Knead the dough. The consistency of the dough should be the same as for pancakes.
11. It's time to make cutlets! We form cakes from the minced meat, put the filling on each cake and pinch to make cutlets. Dip each cutlet into the batter and place in a frying pan to fry in vegetable oil.
12. When a crispy crust forms on the cutlets, you can put them on a dish and serve! Bon appetit!
Bird's milk cutlets baked in the oven
Required Products:
- Minced chicken – one kilogram.
- Onions - two preparations.
- Garlic – 4 cloves.
- Crumb of white bread – 200 grams.
- Milk – one hundred and fifty milliliters.
- Pepper.
- Salt.
For the filling you will need:
- Cheese – two hundred grams.
- Oil - four tablespoons.
- Greenery.
Batter:
- Mayonnaise - six tablespoons.
- Eggs - three pieces.
- Baking powder - half a teaspoon.
- Pepper.
- Salt.
- Flour.
Cooking cutlets
Pour milk over the crumb, let it swell, squeeze and beat with a blender. To the bread add finely chopped onion, garlic, minced chicken, pepper, salt and stir. For the filling, you need to finely grate cheese, hard-boiled eggs, butter and finely chopped parsley and dill. Also mix all the ingredients. To obtain the batter, you need to combine all the products and beat them with a blender until the consistency of sour cream.
Make a small cake from a piece of minced meat, place the filling in the center and fold the edges. Dip in batter and place on a greased and foil-lined baking sheet. So form the rest of the minced meat. Cover the top of the Bird's Milk chicken cutlets with foil and seal the edges. Place in an oven preheated to 180°C. Bake for about 40 minutes. Serve ready-made juicy Bird's Milk cutlets.
Cutlets "Bird's milk"
Today I’m making Bird’s Milk cutlets. I don’t know who gave the cutlets this name, but personally I really like it, and it seems to me that it is quite suitable for the cutlets, since the cutlets turn out to be very tasty. Chicken cutlets, which is probably why they are bird-like, have a very tasty filling inside that makes the cutlets tender, juicy and completely special. Preparing cutlets is simple and from available products. Let's cook!
PREPARATION:
Grind the chicken into minced meat in a meat grinder. Beat in the egg.
Salt, I'll add a little more ground black pepper, a little ground red hot pepper, you can add a chopped clove of garlic. Mix everything well. As a rule, minced chicken turns out to be runny, so I always add 2-3 tablespoons of breadcrumbs.
Mix everything well until smooth. The consistency of the minced meat is sticky, soft, but at the same time not liquid. Cover the minced meat and leave while we prepare the filling.
Allow the butter to warm slightly so that it is at room temperature.
We grate the cheese on a fine grater, and grate the hard-boiled eggs on the same grater.
Place everything prepared for the filling in a bowl, add finely chopped herbs and stir well.
Add butter and stir everything well again. The butter will bind all the filling ingredients. Be sure to taste the filling and add salt if necessary. The consistency of the filling is like plasticine and is easy to mold.
Divide the filling into portions and roll it up. The result should be small cutlets. Place the prepared filling in a container
and put it in the freezer for 15-20 minutes. It should not freeze completely, but should cool well. This is necessary so that the filling does not leak out of the cutlets during the frying process.
To bread the cutlets, break the chicken eggs into a bowl, add a little salt, milk and beat with a fork.
We will also need bread crumbs. I usually take stale day-old white bread and grate it on a coarse grater. Alternatively, you can use breadcrumbs.
We take out the container with the filling from the refrigerator, it has cooled and become dense. We wet our hands in water, separate a small amount of minced chicken, roll it up, and form a flat cake.
Place the filling in the middle of the flatbread
and shape the cutlet so that the filling is completely covered. Dip the cutlet in flour
then dip in egg
and bread in bread crumbs or breadcrumbs.
In a similar way, cutlets can be prepared in advance; you can put them on a plate, cover and put them in the refrigerator, and fry the cutlets just before serving. In total, from that amount of minced meat I got 10 cutlets. I will cook 5 cutlets now and leave the rest for another day.
Heat a little vegetable oil in a frying pan and place the cutlets.
The oil should be hot, but on the other hand, you don’t need to heat it too hot, since the bread coating burns easily. Fry the cutlets on one side, then turn over and fry on the other side. In order for the cutlets to be completely fried, you can make several such revolutions, or you can just brown the cutlets, and then transfer the fried cutlets into a mold and bring them to full readiness in the oven.
I will put the mold in an oven preheated to 180°C for 15-20 minutes. And our cutlets are ready.
They turn out really very tasty, with a crispy bread crust on top, and the inside of the cutlets is very tender and soft.
Enjoy your meal!
