Of course, many people associate the cutlet primarily with minced meat.
But sometimes you want some variety, or the body needs lighter proteins, and eggs are a complete protein of animal origin.
In addition, egg whites are completely absorbed during the digestion process, without accumulating in the form of fat folds on the sides, and even schoolchildren now know about the benefits of vitamin B, which eggs are rich in.
Let's talk about a lighter version of cutlets.
Cutlet with egg inside - basic technological principles
In principle, you can even wrap an ostrich egg in minced meat, which will certainly look fashionable and original, but its size and weight are equal to the weight of twenty chicken eggs. It’s unlikely that anyone can handle such a portion of a cutlet with an egg inside.
The average weight of a chicken egg is 50 g, and it is more suitable for wrapping, because the standard weight of a cutlet is 100 g, and a cutlet with minced meat inside can reach a weight of 120 g, depending on the type of filling.
Want more egg filling? Buy duck eggs. Their fat content is slightly higher than that of chicken eggs, but the content of beneficial amino acids exceeds the same figure in chicken eggs. As a last resort, you can grind them before wrapping them in a meat casing: the volume of the egg will decrease somewhat, and, accordingly, the weight of the required minced meat will decrease. But cutlets with eggs inside are still much larger in size than any other types of cutlets.
The absolutely ideal size for a cutlet with an egg inside would, of course, be a quail egg, which is five times smaller than a chicken egg, which will certainly appeal to “meat eaters” who do not want to give up the predominantly meat component and agree only to partially replace meat protein with egg white.
Having decided on the choice of eggs, we will consider options for stuffing cutlets. By the way, cutlets with minced meat inside are called zrazy.
Stuffed cutlets are not a new invention. The word “zrazy” itself is directly related to Polish cuisine, but the Poles are not the pioneers of the recipe for stuffed cutlets. A similar dish is found in Scottish and Oriental cuisine. Central Asian cuisine even in some ways surpassed European cuisines in preparing recipes for cutlets with filling, offering world culinary recipes for zraz with raisins, dried apricots and other dried fruits. The East is not only a delicate matter, but also a particularly refined one.
Despite the fact that eggs, in addition to meat, are combined with many products, dried fruits, except prunes, are not very suitable for them. In addition, it must be taken into account that cutlets or zrazas require heat treatment, due to which some combinations of products with eggs will have to be excluded from the list. Then let's try wrapping them in different types of minced meat to get new interesting options for zraz or cutlets with eggs inside.
Made from minced chicken stuffed with butter and herbs
Use store-bought twist or make your own. For this, it is better to take fillet or breasts. If the mass turns out to be liquid, thicken it with starch or semolina.
Spinach is suitable for this dish. It can be frozen for the winter and used instead of dill in step No. 1 of the step-by-step preparation.
Ingredients
- chicken meat – 800 g;
- stale white crumb – 100 g;
- milk – half a glass;
- salt – 1 tsp;
- onion – 1 pc.
For filling:
- butter – 150 g;
- dill – 1 bunch;
- garlic – 1 clove;
- salt - to taste.
Preparation
- Make the filling. To do this, you need to wash and chop the dill. Peel and press the garlic through a press. Stir them into softened butter. Add salt to taste. Place in the refrigerator to harden.
- Prepare the minced meat. Take the fillet, peel, wash, grind in a meat grinder, adding peeled onion. Soak the bread in milk and add to the meat mixture. Mix well.
- Take out the frozen butter and cut into pieces.
- Make cutlets - take the minced meat with wet hands, flatten it on your palms, add a portion of butter. Form the product so that the filling is inside.
- Bread and fry in a frying pan until cooked on both sides.
Advice!
It is better to use double breading to prevent oil from leaking out when frying.
Cutlet with an egg inside - tricks and useful tips
- Even if you are preparing dietary cutlets, do not exclude fat from the minced meat so that the cutlets do not turn out overdried and rough. For juiciness and delicate taste, add milk, sour cream or cream to the minced meat.
- If lean meat is used to prepare minced meat, add fatty ingredients: butter to minced chicken or turkey, pork fat to pork, beef, lean lamb or duck. A creamy taste will also go well with minced fish.
Useful links:
Delicious “nests” in the oven with filling on top
The dish is suitable even for a holiday table. It won't take much time. The advantage is that you don’t have to stand at the stove and make sure that nothing burns while frying.
Ingredients
For the cutlets:
- minced meat – 600 g;
- onion – 1 pc.;
- salt, spices - to taste;
- breadcrumbs - 3 tbsp.
For filling:
- canned green peas – 1 can;
- hard cheese – 100 g;
- potatoes - 2 tubers;
- butter, milk - as needed;
- salt - to taste.
Cooking steps
- Make a puree. To do this, you need to boil the potatoes in salted water, add butter and milk (cream).
- Take minced meat, add chopped onion and breadcrumbs to it. Let it sit for a few minutes.
- Form approximately identical nests. To make stuffing more convenient and the dish to look neater, make a recess with a stack of suitable diameter - just place it in the center of the flatbread and press down.
- Place a spoonful of green peas and a piece of cheese in each nest. Place mashed potatoes on top using a piping bag.
- Bake in the oven for about 40 minutes at 200 degrees. Bon appetit!
Minced meat cutlets with filling will diversify your menu, make it healthier and more nutritious. By experimenting with recipes, you are sure to find something that will please all family members. Now that we know what we can stuff the cutlets with, making them won’t be difficult.
Recipe for “Tender schnitzels with eggs”:
We prepare the minced meat in the same way as for cutlets. First, soak the bun in milk. As everyone knows, for minced meat you need to take a stale bun, otherwise the finished schnitzels will sour. Prepare the minced meat: grind the meat, bun, onion through a meat grinder, sprinkle with salt, pepper, add milk from the soaked bun and mix everything thoroughly. Add the egg and mix everything again.
We take a palm full of minced meat, shape it into a boat-shaped cutlet and place it on a greased baking sheet. I got 6 pieces (I wasn’t shy when I scooped the minced meat into my palm)
Using a spoon, make a large depression in the “boat” and place the baking sheet in the oven, preheated to 180 degrees, for 20 minutes.
Lightly baked schnitzels are covered with grated cheese. Place the cheese only in the recesses.
Cutlets with secretions or zrazy with eggs and cheese - recipe with photos.
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How would you diversify the menu of your household? We ask ourselves this question every day. So I decided to cook not just cutlets, but with a secret, thereby changing my diet a little. How to prepare zrazy? I added a filling of cheese and a boiled egg, and the result was a new dish, even if its main part consists of minced meat for regular cutlets. And it is called differently - cutlets with a secret or zrazy. By the way, they turned out very tasty and juicy. domisad.org
I can teach you too if you wish.
Ingredients for zraz with egg and cheese:
Minced meat (assorted) – 500-600g Onion – 1 pc. Egg – 1 pc. Breadcrumbs – 2 tbsp. lie Milk – 50-60ml Mix of peppers Salt – 1 tsp. For the filling Cheese – 50-60g Egg (boiled) – 1 pc. Vegetable oil for frying
How to cook cutlets with secretions or zrazy:
1. For zraz, I always use mixed minced meat (pork and beef), so they turn out more fluffy and juicy. Add salt and a mixture of medium-ground peppers to the fresh minced meat (or defrosted, whoever has what). Since I used ready-made minced meat, I had to grate the peeled onion on a fine grater.
2. Add breadcrumbs and milk, mix the whole mass thoroughly. Advice: when there are no crackers, I use pieces of dry loaf for cutlets, first soaking them in milk.
3. Of course, it is not necessary to add an egg to the minced meat for cutlets, but I still added one. Once again I thoroughly mixed the minced meat, and to make the zrazy fluffy, I “threw” (in the full sense of the word) the minced meat into the bowl several times, this way it beats better. That's it, the minced meat is ready and while I prepare the filling, it will rest a little.
4. For the filling, grate hard cheese on a coarse grater.
5. The egg, which I boiled in advance (and peeled, of course), cut into cubes.
Added the egg to the cheese and stirred. The filling is ready and I can make cutlets with the secret.
6. For ease of work, I greased my palms a little with vegetable oil. I took a portion of minced meat about 50-60g and flattened it into a flat cake right in the palm of my hand. Added 2 teaspoons of egg-cheese filling to the center.
7. I pinched the edges of the cake so that the filling was inside. With both hands I rolled the flatbread into a single patty. I did the same with the rest of the minced meat. Tip: if the filling is showing somewhere, I take a little minced meat and “close” the gap.
8. Pour some vegetable oil into the frying pan and put it on the fire. Place the cutlets with the secretion in already heated oil. I fried them over low heat so they had time to cook.
9. When one side of the cutlets has browned, turn them over to the other side and continue frying until they are done.
10. Delicious cutlets with a secret served with salad. For spiciness, I added mustard with whole grains next to it.
The end result of cutlets with secretion (zraz):
Bon appetit!
Comments, answers to questions
- Natasha These cutlets are delicious, they look very appetizing. Did you only use a mixture of peppers for spices? I often add khmeli-suneli seasoning to cutlets; it goes very well with meat. What fat content was the cheese? It always seems to me that it can spread inside the cutlets and break out.
Answer
- admin You can use any spice mixture, even ready-made ones that you can buy in the store, especially for cutlets. Many people like to add suneli hops. Don't worry, the cheese won't leak.
Answer
- Olga Thank you for the recipe, it turned out very tasty, now this dish will be on my menu!!! And the cheese really didn’t leak out)))
Answer
- Alexey I tried these cutlets from friends and really liked them, but I forgot to find out the recipe, I found the recipe on your website and it turned out very tasty, I just used pure minced pork of medium fat content. Ps I love cooking according to your recipes
