Zrazy (cutlets with egg filling)
8 servings
60 minutes
Zrazy is a traditional dish of European cuisine that harmoniously combines the juiciness of minced meat and the tenderness of egg filling. Historically, zrazy appeared in Polish and Lithuanian cuisine as a variant of stuffed cutlets. Their soft taste is complemented by the aroma of fried onions and spices, creating a rich yet balanced gastronomic pleasure. Zrazy can be baked in the oven for a more dietary option or fried in a pan to give them an appetizing crust. They are served as an independent dish but pair wonderfully with potato or vegetable side dishes, creating a cozy home atmosphere at the dining table.
1
Chop the onion finely. Chop the boiled eggs finely. Fry the onion in vegetable oil until golden. Mix the onion and eggs, and salt to taste.
- Leek: 200 g
- Chicken egg: 4 pieces
- Vegetable oil: 10 ml
- Salt: to taste
2
Soak the bread in milk. Mix the minced meat and bread (squeeze the bread a little), add salt and pepper. Form a patty from the minced meat. Place the egg-onion filling in the center of each patty (if the minced meat is dry, you can add a piece of butter). Wrap the filling and shape into a cutlet.
- White bread: 100 g
- Milk: 200 ml
- Ground meat: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 10 ml
3
Place the cutlets on a greased baking sheet and put them in the oven.
- Vegetable oil: 10 ml
4
Fry at 180 degrees for 40-45 minutes.
5
You can also fry zrazy in a pan with vegetable oil.
- Vegetable oil: 10 ml