Herb-Infused Chicken and Egg Cutlets

Try cutlets with a surprise! They can be prepared from any minced meat. They turn out to be an impressive size — generous, homemade and very tasty. Best served hot. Very filling and tasty!
cook time: 30 min
Ethan Rowley
Herb-Infused Chicken and Egg Cutlets

Nutrition Facts (per serving)

285
Calories
11g
Fat
35g
Carbs
9g
Protein

Ingredients (10 portions)

For minced meat:

Salt to taste
Ground black pepper to taste
Bulb onions 1 pc
Minced meat 1 kg
Chicken eggs 1 pc
loaf 3 g

For filling:

Garlic 1 clove
Salt to taste
Butter 50 g
Dill 100 g
Chicken eggs 5 pc

For breading:

Breadcrumbs 200 g

For frying:

Vegetable oil 50 g

Recipe instructions

Step 1

Step 1
MINTING: Soak the loaf slices in cold water for five minutes.

Step 2

Step 2
Grind the onion with a blender or meat grinder. Squeeze the loaf from the water, add to the onion, stir.

Step 3

Step 3
Place the minced meat in a bowl with chopped onion.

Step 4

Step 4
Add egg, salt, ground black pepper to the minced meat, mix.

Step 5

Step 5
FILLING: Separate the yolks from boiled eggs.

Step 6

Step 6
Add garlic, dill, salt and soft butter to the yolks, mix with a blender or mash with a fork.

Step 7

Step 7
Fill the egg halves — the whites — with the filling.

Step 8

Step 8
CUTLETS: Place half an egg on a large piece of minced meat.

Step 9

Step 9
Form a cutlet. The cutlet is about the size of your palm. There should be 10 pieces.

Step 10

Step 10
Roll the cutlets in breadcrumbs.

Step 11

Step 11
Fry the cutlets in a frying pan with vegetable oil. Then you can bake in the oven at 180 degrees for 5 minutes.

Step 12

Step 12
Bon appetit!

Additional rubrics

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