Cutlets with a stuffing

Meat, with a skilful approach to it, can be combined with cheese, and with vegetables, and with mushrooms, and even with milk. A cutlets, respectively, with different fillings. Let's try to cook several kinds of such cutlets from different types of meat and fish.

Cutlets with filling (chicken)

Ingredients: chicken meat (kilogram), manna cereal, breadcrumbs, vegetable oil (2 tablespoons), salt, parsley (greens, 300 gr), hard cheese (grated, 150 gr) and butter ( 150 g) ).

We begin with the filling. Finely chop the greens, mix it with softened butter and cheese. Form the equal size balls (in the number of cutlets) and send these balls into the freezer.

We take for minced meat. We release the meat from the skin and bones, let's go into the meat grinder. We add salt and mango (the mango will not allow the cutlets to disintegrate, but in the finished cutlets it will not be noticeable). We leave forcemeat for 20 minutes. During this time, he will lie down, and the filling will have time to freeze.

We form from the stuffing the same cakes (as much as you have the balls-fillings). The thickness of each such flat cake (wall of a cutlet) is not less than a centimeter. For each cake we spread out the filling, we patch the edges (as we do in pies), roll in breadcrumbs and immediately send the frying pan with vegetable oil already heated.

Fry on a moderate fire for 7-10 minutes on one side and the same on the other.

Cutlets with a filling in Kiev.

Ingredients: chicken (whole, medium size), butter (130-160 g), two eggs, dill, butter (for frying, vegetable), salt, a quarter of a glass of fresh milk, breadcrumbs.

We prepare the oil filling. Mix the butter, chopped greens and salt. We put in the freezer and we are engaged while meat.

Cut the fillets (large and small, only four). Usually they leave a wing bone, but we will simplify this procedure somewhat and we will manage only the fillets. All four fillets beat off. We lay out large fillets. We spread the stuffing with sausage (about 30-35 g), cover with other fillets (the smaller ones) wrap it up with more, giving it the shape of a pie. A small clarification: from two fillets (large and small) one cutlet is obtained.

We prepare lezones: whisk eggs, salt, milk. We soak the cutlets in the obtained lyzone and paniruem. For breading, you can use grated "yesterday's" loaf.

These cutlets are fried in deep fry. A crusted crust will tell you about the readiness.

Fish cutlets with shrimp stuffing

Ingredients: minced meat from fish (500-600 gr), eggs (7 pcs.), Flakes "Hercules" (oatmeal, 5 tablespoons), shrimp (boiled, better small, already peeled, 200 gr), vegetable oil, breaded Crackers, butter (80-100 gr), pepper, dill, salt.

Mix the forcemeat with Hercules (can be replaced with a mango), pepper, beaten egg and salt.

Filling. Boil hard-boiled eggs, cool them and clean them, finely chop, add butter, shrimp and, after salt, mix all the ingredients. We divide the forcemeat from the fish into equal parts (we form 6-8 cutlets), with the thumbs we make a deepening in each cutlet and lay out the filling. Close the cutlet so that the filling is not visible. We pan and fry.

This dish can also be prepared in the oven. Then only the bottom of the cutlet is breaded, and the top can be left open (the filling can be seen). Preparing fish faster than meat, so the average cooking time is reduced to 15 minutes.

Meat cutlets with mushroom filling

Ingredients: minced meat (it is better to take the assorted, 600 grams), two large onions, one sixth of the loaf, a glass of milk, mushrooms (preferably champignons fried until ready with onion), flour and salt.

Minced meat once again sent to the meat grinder along with onions. The pulp of the loaf (we take off the crust) is soaked in milk and mixed with minced meat after swelling. We form cutlets. We divide the forcemeat into equal parts (cutlets), we give each such part a flat cake with a thickness of one and a half centimeters. In the middle, put the filling (the amount at the discretion, about a tablespoon), the edges are tucked (as in pies), we pour in flour and fry (moderate fire, 10-12 minutes) on the one hand and the same on the other.

Cutlets with a filling, the recipes of which are given here, are harmonious with any vegetable salads, mashed potatoes, pasta or cereals.