Cutlets stuffed with egg
4 servings
60 minutes
Egg-stuffed cutlets are a wonderful dish of European cuisine that combines the tenderness of minced meat with the delicate taste of boiled eggs. The history of this recipe traces back to traditional meat cutlets but gains unique originality with the added filling. Juicy and aromatic, these cutlets have a crispy coating, creating a perfect balance of textures. Baking in the oven makes them especially soft inside while retaining an appetizing crust. This dish is perfect for a cozy family dinner or festive gathering. The cutlets are served hot, accompanied by a vegetable garnish or a light sauce that highlights their rich flavor. It's a true gastronomic find for lovers of hearty and exquisite dishes!
1
Boil 4 eggs hard.
- Chicken egg: 5 piece
2
Chop the onion finely and fry it, then add the chopped parsley at the end.
- Onion: 1 piece
- Parsley: to taste
3
Add onion, salt, and pepper to the minced meat, mix, and lightly beat the mixture by patting and dropping it into the bowl. Form a patty from the minced meat and place one egg inside, covering it with minced meat on all sides. If the minced meat is fatty enough, the patties will hold their shape well. Make 4 patties this way.
- Onion: 1 piece
- Salt: pinch
- Ground black pepper: pinch
- Mixed mince: 700 g
- Chicken egg: 5 piece
4
Dip the patties in egg, then in breadcrumbs (I used ready-made with spices), then back in egg.
- Chicken egg: 5 piece
- Breadcrumbs: 6 tablespoons
5
Fry (without turning) in a pan, first without a lid, then on low heat with a lid.
- Olive oil: 1 tablespoon
6
Cook the cutlets in the oven at 150–180 degrees for 20 minutes.