Stuffed meat cutlets. How to cook delicious stuffed cutlets. Meat zrazy with cheese

A cutlet with a surprise inside can add variety to an ordinary menu. But preparing such a dish is more difficult than the simple version. In this article, we will tell you how to properly make delicious filled meatballs so that they do not fall apart during frying, and we will advise you on the best products to choose as the secret ingredient.

Cutlets with filling inside: what can you stuff with them?

In fact, there are a great many combinations, and the combinations depend on the taste preferences and imagination of the cook. We can only provide recommendations and give some of the most common simple options.

Important: When wrapping the filling in minced meat, the filling should already be ready, not raw. Heat treatment is required only for the meat; at the same time, it is soaked in the juices of the secret ingredient.

Toppings for chef cutlets:

• Hard cheese. Combined with onions and fresh herbs, but often used alone.
• Chicken eggs. A very common filling ingredient. They are combined with fresh onions, dill and hard cheese.
• Spinach. This herbaceous plant is very healthy, and in combination with pork or chicken meat it is also tasty.
• Liver. A product for everyone. The main thing is not to use beef with poultry meat and vice versa.
• Mushrooms. It doesn’t matter whether it’s champignons or any other, but they should be placed in the minced meat already fried or boiled. Possibly with onions.
• Butter with herbs. I immediately remember chicken Kiev. This filling will make even chicken fillet juicy, and the taste is so perfect that everything else becomes unnecessary.
• Vegetables. Carrots, cabbage, potatoes or onions make the dish so satisfying and self-sufficient that you don’t even need a side dish.

Alternatively, it is not necessary to place other products inside. Cutlets “stuffed on top” are baked in the oven. As a rule, butter, lard or cheese are placed on the cue balls.

This is interesting: There is a separate subtype of two-layer cutlets, on which fillings from various products are placed. The meat is used as a pillow - as an analogue of dough.

Stuffed cutlets have a variety of recipes, because there are a great many combinations of ingredients. We'll provide some simple options to make the basic process easier to understand. After this, it will be a series of experiments to find the ideal option.

Minced chicken cutlets with filling: recipe with photo

As a main dish, we offer a dish made from simple ingredients that are easy to obtain and prepare. The main secret lies not even in them, but in the process of sculpting the balls, which we will talk about in detail. When making cutlets with filling, you need to remember that the slightest deviation from the sequence of actions will result in failure.

This is interesting: Such balls are called “chef cutlets” due to the fact that each chef can use them to create his own individual signature dish.

Cooking time: 60 minutes

Number of servings: 6

Energy value

• calorie content – ​​282 g;
• proteins – 25.8 g;
• fats – 10.4 g;
• carbohydrates – 21.5 g.

Ingredients

• chicken fillet – 800 g;
• onion – 1 pc.;
• eggs – 5 pcs.;
• breadcrumbs - 2 tbsp;
• garlic – 1 clove;
• salt – 1 tsp;
• ground black or white pepper – 2 pinches;
• hard cheese – 100 g;
• butter – 50 g;
• milk – 2 tsp;
• flour – 3 tbsp;
• bread crumbs – 0.5 loaves;
• fresh herbs (dill, parsley) – 15 g.

Step-by-step preparation

1. Remove the butter from the refrigerator to soften slightly at room temperature.
2. Scroll the fillet pieces through a meat grinder. It’s better twice so that the structure is more delicate. Beat in 1 egg.
   
3. Remove the garlic husks, pass through a press and pour the resulting product into the total mass. To stir thoroughly. If the minced meat turns out liquid, you can add breadcrumbs. The main thing is not to overdo it, otherwise the mass will not stick together well. Cover the container with cling film and place in the refrigerator.
   
4. Boil 2 hard-boiled eggs. Grate them and cheese. Place everything in a deep bowl. Wash and finely chop the greens. Add it there too. Add oil and mix everything well. To taste. If necessary, you can add a little salt. The consistency of the filling should resemble plasticine.
   
5. Using a spoon, divide the cheese and egg mass into portions and shape them into small oblong lumps. This will be the “core” of our cutlets. Place the blanks in a container and place them in the freezer for 15 minutes so that in the future the filling does not leak out of the cutlet when frying.
6. Break the remaining 2 eggs into a shallow bowl. Salt and pour in milk. Whisk the liquid with a fork or whisk until smooth. Do not allow foam to appear.
   
7. Sift the flour onto a flat plate, and on another place bread crumbs or breadcrumbs in the same volume - 3 tbsp.
8. Remove the preparations from the refrigerator. Take some minced meat with wet hands, make a flat cake and put the filling in the middle. Cover it on all sides, forming a kind of immediately. The frozen ingredient should not peek out from under the meat. Dip the product in flour, dip in the egg mixture and bread with bread crumbs. Repeat your steps until the minced meat is finished.
   
9. Place a large frying pan over medium heat. Heat 2 tbsp. vegetable oil and place the cutlets. Not too tight so there is room for easy turning.
10. Fry on both sides until a crust appears. You will have to change the position of the meat slices several times to ensure they cook evenly.

Cutlet recipes

10 pieces.

1 hour 30 minutes

220 kcal

5/5 (2)

There are probably no people in the world who don’t love cutlets! How can you not love this rosy, appetizing, aromatic and juicy culinary miracle! There are a great many recipes for making cutlets. The cutlets come in meat, fish, vegetables, and with filling - everyone can choose to their taste. But we can say with confidence that the cutlets with filling are the most tender and juicy. Children especially love cutlets with a “surprise,” but adults won’t refuse them either.

Now let's get down to business! Today we are preparing minced chicken cutlets stuffed with eggs and cheese called “Bird's Milk”.

Kitchen tools:

• meat grinder;
• containers for minced meat;
• fillings and breadings;
• cutting board;
• spoon;
• fork;

• grater;
• container for cooling the filling;
• pan;
• spatula;
• baking dish.

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 optional. 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.

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.
    
    
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.

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 cook. There are a great variety of sauces (tomato, sour cream, mushroom, cream, vegetable, garlic), so that even the most sophisticated taste can be satisfied.

Video recipe for cutlets with Bird's milk filling

This video clearly demonstrates how you can prepare a culinary masterpiece from available ingredients. Be sure to check it out!

Cutlet secrets

• To make the minced meat more juicy, you can add a few tablespoons of ice water.
• Fry the cutlets in 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 varied. 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.

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 ones were created back in the 19th century, and are still very popular now. 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, they are distinguished by a high content of 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. 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 monitor their weight and their diet, these will be 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!

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:

1. We wash the fillet, cut off the lower thin edges from it, and divide the remaining parts in half crosswise.
2. Cover the resulting layers with film and beat them so that they become larger and thinner, then season with spices.
3. 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.
4. 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.
5. 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.
6. 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:

1. 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.
2. Combine the yolk with grated cheese and garlic.
3. We form cutlets from the minced meat, put the cheese filling in them so that the minced meat covers it on all sides.
4. 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

1. 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.
2. Mix the minced meat with spices, eggs and bread soaked in water or milk.
3. We make flat cakes from this mass, place the mushroom filling in the middle of each and seal it, forming cutlets.
4. 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:

1. Soak the bread in water and combine with minced meat. Add finely chopped onion here, season with spices and mix until smooth.
2. Boil the eggs, cut into smaller pieces, mix with grated cheese and chopped green onions.
3. We form a flat cake from the minced meat, put about a spoonful of filling inside, carefully close it and seal the edges.
4. 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:

1. Boil the eggs until tender and cut into smaller pieces. Chop the onion, fry and combine with chopped eggs.
2. 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.
3. We make flat cakes from this meat mixture, fill them with filling and seal the edges well.
4. 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:

1. 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.
2. Grind the cheese, combine with cabbage, flour and mix.
3. 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:

1. Finely chop the onion and combine with the minced meat. To them we add crustless bread, previously softened in milk, and season with spices.
2. We make thin flat cakes, place prunes inside each one and completely cover it with minced meat, bringing the edges together well.





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:

1. Peel the potatoes, boil until soft and puree. Sprinkle it with spices, such as salt and pepper, and beat in two yolks. Stir.
2. 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.
3. Separately, combine the remaining egg and two whites with flour.
4. From the cooled puree, form into flat cakes with a depression, where you place the minced meat filling. Form cutlets.
5. Place the pieces first in a mixture of eggs and flour, then in breadcrumbs and keep in a hot frying pan until golden brown.