Of course, many people associate a cutlet, first of all, with minced meat.
But sometimes you want some kind of variety, or the body needs lighter proteins, and eggs are a complete protein of animal origin.
In addition, egg whites are completely absorbed during digestion, not accumulating in the form of fat folds on the sides, but even schoolchildren now know the benefits of vitamin B, which are rich in eggs.
Let's talk about a lightweight version of cutlets.
Cutlet with an egg inside - basic technological principles
In principle, even an ostrich egg can be wrapped in minced meat, which will certainly look fashionable and original, but its size and weight is equal to the weight of twenty chicken eggs. It is unlikely that anyone will overcome such a portion of cutlets 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 the cutlet is 100 g, and the cutlet with minced meat can reach a weight of 120 g, depending on the type of filling.
Do you 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 indicator in chicken eggs. In an extreme case, you can chop them before wrapping them in a meat shell: the volume of the egg will decrease slightly, and, accordingly, the weight of the required stuffing will decrease. But cutlets with an egg inside are still much larger in size than any other types of cutlets.
An absolutely ideal size for a cutlet with an egg inside is, of course, a quail egg, which is five times smaller than a chicken, which will surely appeal to "meat-eaters" who do not want to abandon the predominantly meat component and agree only to partially replace the meat protein with egg.
Having decided on the choice of eggs, consider the options for stuffing cutlets. By the way, cutlets with minced meat inside are called zrazy.
Stuffed meatballs are not a new invention. The word "zrazy" itself is directly related to Polish cuisine, but the Poles are not the discoverers of the recipe for stuffed cutlets. A similar dish is in Scottish and Oriental cuisine. In a certain sense, Central Asian cuisine has even surpassed European cuisines in the preparation of filling patties by offering world-class culinary recipes with zest, raisins, dried apricots and other dried fruits. The East is not only a delicate matter, but also particularly refined.
Despite the fact that with eggs, in addition to meat, many products are combined, dried fruits, except for prunes, are not very suitable for them. In addition, it should be borne in mind that cutlets or zrazy need heat treatment, in connection with which some combinations of products with eggs will have to be excluded from the list. Then we’ll try to wrap them in different types of minced meat in order to get new interesting options for zraz or cutlets with eggs inside.
Recipe 1. Chicken cutlet with egg inside.
Ingredients:
Chicken fillet with skin 900 g
Boiled eggs, chicken 6 pcs.
Chives 90 g
Rusks 300 g
Oil (for deep fat)
Raw egg 1 pc.
Water
Spice
Mustard to taste
Cooking:
The recipe is for 6 servings. Chicken meat can be combined with pork in a ratio of 1: 1, based on 150 g of minced meat per boiled chicken egg. Instead of onions, you can use dill, parsley or other herbs.
Boil hard-boiled eggs, peel them and cut them in half lengthwise. Take out their yolk halves and put them in a bowl. Mash with a fork. Chop the green onion and remember it in the mortar, adding a little salt. If desired, pepper and mustard can be added to the yolks, combine them with onions and mix. Stuff the halves of the proteins with the cooked mass.
Fight the cutlet meat with seasoning with salt and pepper. Divide the minced meat into 6 parts, form circles. Put an egg in the center of each meat product and wrap it with minced meat. Beat a raw egg with a whisk, add water and mix. Soak the patties in the egg mixture, brew and repeat this operation. Cutlets can be baked in the oven or deep-fried.
Recipe 2. Cutlet with egg inside of pike
Ingredients:
Pike (fillet) 1.2 kg
Onions, 350 g
Lemon juice 70 ml
Butter 100 g
White roll 300 g
Raw egg 2 pcs.
Milk 100 ml
Boiled eggs 4 pcs.
Dill 50 g
Caraway
Ground nutmeg
Allspice
Salt
Crackers
Cooking:
Chop the peeled onions, sprinkle with lemon juice and set aside. Wet the loaf in milk.
Boil four eggs, peel and chop; add chopped dill to them (it can be replaced with any herbs, to taste).
Prepare a raw egg for breading: beat it with a little water.
Squeeze the onion pickled with lemon juice, combine with a loaf soaked in milk, add a second raw egg, fish fillet pussies, freshly ground spices and chop the minced meat twice to make a homogeneous mass.
For one semi-finished product you will need 80 g of minced meat and 50 g of egg filling. Divide the minced meat into equal parts and wrap the cooked filling and 15 g of butter in each billet. Roll the balls and brew them, dipping alternately into a raw egg and crackers. Fry fish cakes with egg inside in the oven or deep-fried.
Serve hot with lemon or sour cream sauce.
Recipe 3. Rice cutlet with egg inside
Ingredients:
Boiled rice 500 g
Chopped onion 200 g
Ghee 100 g
Raw Chicken Egg 1 pc.
Flour (or starch) 70 g
Pepper, ground nutmeg, dried basil, curry, salt
Quail, boiled eggs 10 pcs.
For garnish:
Brynza 300 g
Cherry 600 g
Green peas, frozen 250 g
Boiled pork with hot red pepper
Salad (large leaves)
Cooking:
Cook viscous rice porridge. Pass the chopped onion in ghee until light, golden in color. Combine the onion with rice porridge, add a raw egg, combined with flour, and season the rice with spices and dry herbs. Form the balls by placing one boiled egg inside each. Place the rice cutlets with the egg inside in a greased form and bake them in the oven until golden brown. Turn off the oven, cover the patties and leave in the cupboard while preparing the side dish and spicy tomato sauce. Cut the washed "cherry" into slices, the feta cheese into large cubes, and the sharp boiled pork into thin slices. Put the garnish on the lettuce leaves, pour with hot tomato sauce, put the hot rice cutlets with the egg inside.
Recipe 4. Stuffing with mushrooms and beans for cutlets with an egg inside
Ingredients:
Boiled Red Beans 700 g
Roasted honey mushrooms 500 g
Sour cream, oily 120 g
Garlic 70 g
Sauteed onions 300 g
Raw eggs 2-3 pcs.
Spice
Flour 150 g
Quail eggs, boiled 15 pcs.
Deep fat 0.5 L
For garnish: sour cream sauce with dill and parsley, potatoes or rice
Cooking:
Place the onion, fried mushrooms and boiled beans in a bowl of the combine, add sour cream, garlic, spices, flour (70 g), and beat in raw eggs. Grind the mixture until smooth. Divide the minced meat into equal parts, according to the number of boiled eggs. Wrap the eggs in the cooked minced meat and roll the resulting zrazy in flour. Deep-fry.
Serve with french fries or boiled rice and sour cream sauce with chopped herbs.
Recipe 5. Cutlet with egg inside of double minced meat - original zrazy
Ingredients:
Potatoes (mashed potatoes) 500 g
Flour 50 g
Onions, net 150 g
Minced pork and ground beef 600 g
Raw egg 3 pcs.
Potatoes, raw (grated) 120 g
Milk 150 ml
Parsley
Cilantro
Green onions
Spice
Quail eggs 12 pcs.
Cooking Oil 100 ml
For garnish: olives, pickled champignons with onions, cherry
Cooking:
Cook the potatoes, mash it, add butter (100 g), two chicken eggs (raw), 50 g of flour and 150 ml of hot milk; mix mashed potatoes thoroughly and let cool.
Add spices, raw egg, finely chopped onions and grated raw potatoes to the minced meat. Shuffle.
Chop the cooked greens, slightly salt and mash to let the juice run. Peel the cooked quail eggs.
From the minced meat, form flat round patties, dividing it into 12 identical parts. Fry the patties in a preheated pan on one side for 2-3 minutes. Transfer them to the prepared baking dish. In the center of each cutlet, put a spoonful of cooked greens, a quail egg. Squeeze warm mashed potatoes from a pastry bag, with a large star-shaped nozzle, onto egg patties. Preheat to 200Ϲ oven and bake in the oven until golden brown.
Serve two pieces per serving, hot with chopped mushrooms, olive rings and cherry halves. Garnish the dish with fresh greens.
Recipe 6. Cutlet with egg inside of chop pork
Ingredients:
Tenderloin, pork 900 g
Eggs, chicken (boiled) 3 pcs.
Chicken liver 400 g
Onion 120 g
Carrot 100 g
Spices, ground: pepper, coriander
Salt
Cream (20%) 100 ml
Rusks 50 g
Sesame 30 g
Cooking:
For the recipe you will need disposable foil baskets.
Wash the meat, dry and cut into thin plates, across the fibers, into 6 servings. Beat pork, season with spices and salt. Place the beaten meat in foil molds so that its edges hang slightly over the side of the baskets. Cut the eggs in half and put the halves in each of the forms.
Pass the chopped onions and carrots until soft, add the slices of the liver, pour 100 ml of thick cream, season with spices and simmer for 5 minutes. Beat the liver with vegetables with a blender and spread the paste on the eggs, covering them with a liver paste. Lubricate the surface with a beaten egg and sprinkle with breadcrumbs mixed with sesame seeds.
Bake at 180Ϲ 10-15 minutes. Serve in foil baskets, hot.
Cutlet with an egg inside - tricks and tips
Even if you are preparing diet cutlets, do not exclude fat from the stuffing so that the cutlets do not turn out to be overdried and rough. For juiciness and delicate taste, add milk, sour cream or cream to the minced meat.
If lean meat is used for the preparation of minced meat, add fatty ingredients: oil - to chicken or turkey minced meat, pork fat to pork, beef, low-fat mutton or duck. Creamy taste is also suitable for minced fish.
