Stuffed cutlets - with a surprise! Recipes for stuffed cutlets with mushrooms, eggs, cheese, liver, potatoes, vegetables

Ingredients

How to choose the right ingredients

• It is better to prepare minced meat for cutlets yourself . To do this, you can use both chicken fillet and meat from another part of the carcass.
• Garlic and ground red pepper are used as desired . They will give the cutlets a slight spicy spiciness. The same applies to the green onions in the filling.
• The bread loaf for breading can be safely replaced with breadcrumbs.

Cutlet baskets with filling for the festive table

Cooking time: 1 hour. Number of servings: for 8-10 people Calorie content: 180.53 kcal per 100 g of product. Kitchen appliances: deep bowl, oven, foil or parchment paper.

Ingredients

Selecting the ingredients correctly

• Use seasonings for cutlets at your discretion. You can add a mixture of peppers, any dried or fresh herbs.
• It is better to use pork and beef minced meat for our baskets. With it the dish will be very juicy and tasty. Make it yourself from selected meat. This way you can regulate its fat content and quality.

Step by step recipe

1. Soak 120 g of stale bread in 200 ml of milk. Peel and finely chop 2 onions, or grind them in a blender.

2. In a deep bowl, mix 900 g of minced meat, soaked and squeezed bread, onion, 2 eggs, 1 tsp. basil, salt and pepper at your discretion. Knead thoroughly and beat off the resulting mass.
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3. In order to prepare the filling, we need to cut 4 tomatoes and 200 g of cheese into small pieces.

4. Form the minced meat into round cutlets with a depression inside into which you need to place the tomatoes and cheese. Sprinkle black pepper on top if desired. I recommend immediately placing the minced meat on a baking sheet, and only then filling it with filling.

5. Place on a baking sheet and bake at 200° for 40 minutes. For baking, you can use baking paper or foil.

Video recipe

In this short video you will learn all the details of preparing our dish.

Step-by-step recipe for making stuffed chicken cutlets

1. Grind the fillet and onion into minced meat in a meat grinder.

2. Add egg, salt, ground black and red pepper, chopped garlic, breadcrumbs to the minced meat.

3. Mix everything well. The minced meat should turn out soft, airy and, at the same time, mold well. Our minced meat is ready. Cover it and set it aside for a while.

4. The next step is preparing the filling. To do this, grate cheese and boiled eggs on a fine grater.

5. Transfer everything into a container. Add finely chopped herbs and softened butter there. Salt to taste.

6. Mix very well. The filling should be plastic in consistency and easy to mold.

7. Now divide the filling into portions (about a tablespoon) and form small cutlets. Place the prepared filling in a container, close it and put it in the freezer for 15-20 minutes. It should cool well.

8. Another equally important step is preparing the breading. To do this, whisk the eggs, milk and salt thoroughly with a fork.

9. Pour flour into a separate container. Grate yesterday's stale loaf on a coarse grater.

10. We take out the container with the filling from the refrigerator, which has already cooled and become dense.
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11. Now the most crucial moment is the formation of cutlets. We wet our hands in water and separate a small amount of minced meat, from which we make a flatbread, and put the filling in the middle of the flatbread. We form the cutlet so that the filling is completely covered.

12. After this, roll the cutlets in flour, then dip in the egg and bread in bread crumbs.
13. Our cutlets are completely “dressed in fur coats”.

14. Pour a small amount of oil into a frying pan, heat it and place the cutlets. Fry them on both sides until golden brown.

15. But that is not all! According to our recipe with photo, the stuffed cutlets need to cook a little longer in the oven. To do this, take a baking dish and place the cutlets into it. Preheat the oven to 180 degrees. We put our cutlets in the oven for 15-20 minutes and bring them until fully cooked.

The cutlets have a crispy bread crust, but the inside is very tender, juicy and soft. They are best served piping hot, with a glass of good dry white wine.

Cutlets with mushroom filling in the oven

Meat cutlets are not only fried in oil on the stove, but also often baked in an electric oven. In this case, they are stuffed with chopped vegetables, for example, cabbage and carrots - the result is something like cabbage rolls. Rice is also often added and stewed in tomato, or stuffed with fried mushrooms. It turns out it’s also very tasty.

Components:

• tenderloin – 700 g;
• onion – 2 pcs.;
• chanterelles – 200 g;
• salt, seasonings - to taste;
• bread – 2 pieces;
• homemade milk – 100 ml;
• oil – 50 ml.

Cooking: 85 minutes.

Calories: 246 Kcal/100 g.

We cut the pre-washed and dried pulp into slices. Pour warmed homemade milk over white bread.

Defrost the chanterelles, place them in a saucepan with heated oil and fry, stirring occasionally. We peel the onion, chop one head into half rings and add it to the mushrooms, chop the second into pieces and twist together with the meat in an electric meat grinder.

You don't have to take chanterelles. If there are none, any other forest or greenhouse species of mushrooms will do. This does not change the cooking principle.

Add the softened bread to the prepared minced meat, pour the remaining milk there, add some salt, crush with seasonings and knead thoroughly.

Place the fried mushrooms and onions on a plate and let cool completely. We start the electric oven at 185 °C. Grease the baking sheet with vegetable oil with a brush. We make cutlets and stuff them with mushroom filling. Distribute the semi-finished products onto a baking sheet and bake for fifty minutes. If you want to achieve a golden brown crust on the cutlets, first fry them in a saucepan in sunflower oil, but then baking will be reduced to twenty minutes.

How to serve these cutlets correctly

What should you serve the cutlets with? With a side dish of course! Without a side dish, the cutlet lies alone on an empty plate and is a pitiful sight! Almost anything is suitable as a side dish: boiled or baked vegetables, vegetable salads, mashed potatoes, fried potatoes, spaghetti, porridge.

If desired, you can also prepare sauce for the cutlets. There are a great variety of sauces (tomato, sour cream, mushroom, cream, vegetable, garlic), so that even the most sophisticated taste can be satisfied.

Serving options

• Serve it with chopped fresh tomatoes and cucumbers .

• Any vegetable salad will go well with our cutlets.
• Cover a flat dish with lettuce leaves, place the food on top, garnish with sprigs of herbs and chopped tomatoes with pieces of cheese.
• Serve mashed potatoes as a side dish. Any legumes, cereals or pasta are also great.

Cutlet secrets

• To make the minced meat more juicy, you can add a few tablespoons of ice water.
• You need to fry the cutlets in well-hot oil . In this case, the heat should be medium, since over high heat the breading can quickly burn, and the cutlet inside will remain uncooked.
• A very good option is to fry the cutlets in melted butter . This way they will be more fragrant.
• It is better to chop the onion for minced meat in a blender or grate it on the finest grater.
• I would like to draw your attention to the fact that the filling for minced meat cutlets can be very diverse . This includes cheese with egg and herbs, and mushrooms with fried onions, and mushrooms with egg, and mushrooms with cheese, as well as vegetables, fruits, nuts or prunes. Shrimp is often used as a filling for fish cutlets. There is room for your imagination to run wild! And there’s no shame in serving cutlets stuffed with mushrooms and cheese on a festive table or pampering your family and friends for dinner.

Cooking mushroom cutlets

First, you need to remove the minced meat from the refrigerator and let it warm up to room temperature. Peel and finely chop two onions. Heat a frying pan with added vegetable oil. Add onion and fry until golden brown. Clean the champignons, rinse and dry. Finely chop the mushrooms. Add them to the pan with the onions. Stir and fry for a few minutes.

Place the bread in a small deep container and fill with milk. Peel and chop the remaining two onions. The size of the pieces depends on personal preference. If you like distinct pieces of onion in your cutlets, then the cubes will be large; if not, then they will be small.

Place ground beef in a deep container. Beat in the eggs and mix. Add chopped onion and spices. Mix well with your hands. Squeeze out the bread and milk and also add to the minced meat. Mix everything well again. Add spices to the cooled mushroom filling and stir.

Form the minced meat into flat cakes. Make a hole in the center. Place mushroom filling in it. Wrap the mushrooms in minced meat so that the filling does not come out when frying. Give the resulting ball the shape of a cutlet. Repeat until the filling is gone.

Dip all cutlets in flour and place in a heated frying pan. Fry until golden brown on all sides. Cook all the cutlets this way.

Cutlet preparation options

Recipes and options for cooking cutlets are like stars in the sky. Both old classic recipes and new, recently created ones remain in demand. For example, the famous Pozharsky cutlets were created back in the 19th century, and are still very popular today. The rosy, fried bread crust and tender chicken fillet inside delight gourmets and connoisseurs of delicious food!

Recently, eating seafood has become very popular. They are used to prepare soups, salads, casseroles and much more. Including cutlets. For example, squid cutlets are high in protein, phosphorus and iron, which makes them indispensable in children's and dietary nutrition. Theoretically, crab sticks can also be classified as seafood. Not only salads are prepared from them. Housewives manage to cook cutlets from crab sticks. This dish is from the “Fast, cheap and cheerful” series. The cutlets turn out soft, juicy, appetizing and rosy, children and adults adore them.

Cereal cutlets are becoming popular among healthy food lovers. These dishes are often prepared during Lent. For lovers of tasty and easy-to-prepare dishes, we recommend trying rice cutlets. They turn out very soft and tender. And if you season them with mushroom sauce, you won’t be shocked at all.

For those who are watching their weight and their diet, steamed cutlets are ideal. They will greatly please those who have digestive problems. The cutlets are cooked in a double boiler without the use of fat, so almost all vitamins, amino acids and proteins are preserved in them. And if you want to reduce the time you spend in the kitchen and standing at the stove to a minimum, then cutlets in a slow cooker will be a godsend for you. With this method of cooking, the cutlets are not only fried, but also simmered. This makes them very juicy and soft. Honor and praise to the man who invented this miracle of technology!

The world of cutlets is very diverse, so you have a lot of work to do. Dare, fantasize, be smart, and, of course, share your culinary finds in the comments!

She came into our lives beautifully

Cutlets are part of European cuisine, and therefore it will not surprise anyone that the delicacy so beloved by many gourmets comes from France itself. But at the beginning of its existence, it looked like a fried slice of beef on a bone. A dish was prepared from ribs, which were located as close as possible to the back of the carcass. The name of the food has been preserved from the very beginning. In French it sounds like cotelette and means rib. The presence of a bone in the schnitzel was not even mentioned. It had to be there, period: it’s more convenient to take the food in your hands and eat it. When cutlery gained popularity, the need for a bone disappeared by itself. A little time passed, and the cutlets began to be beaten and breaded. The cutlet entered European cuisine in this form. And even later, here in France, cutlets with filling, or the famous “de-volley”, appeared.

Cooking tricks

When preparing a stuffed cutlet or a regular schnitzel, you can use some little secrets that will make your dish even more aromatic and tastier. To make the final delicacy juicy and tender, add a little water to the minced meat. Additional airiness and juiciness will be given to the dish by adding butter, which should be added to the minced meat. You don’t have to put eggs in the meat, they will make the cutlets tougher. Culinary experts recommend throwing the minced meat from one hand to the other several times or “beating” it on the table. This will enrich the meat with oxygen and become chewy. Vegetables (carrots, cabbage or potatoes), which should be added to the minced meat, will add softness and juiciness to the 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:

• eggs;

• cheese;

• meat products, offal, lard:

• greens and vegetables;

• mushrooms.

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.