Scotch Cutlets
6 servings
10 minutes
Scottish cutlets are a hearty and aromatic dish from traditional Scottish cuisine. Its roots go back to ancient gastronomic traditions when meat and eggs formed the basis of the diet. In this recipe, the juicy meat encasement hides a tender boiled egg inside, creating an amazing contrast of textures and flavors. The crispy coating adds an appetizing golden hue to the cutlets, while the addition of parsley and spices fills the dish with subtle aromatic notes. These cutlets are perfect for a cozy family dinner or a festive table setting. They can be served with sauces, vegetables, or side dishes to enhance flavor and create a rich palette of sensations. Thanks to the harmonious combination of ingredients, Scottish cutlets have become a favorite dish for many connoisseurs of simple yet refined cuisine.
1
Boil 6 eggs and peel them.
- Chicken egg: 8 pieces
2
We chop the parsley finely.
- Parsley: 1 bunch
3
Mix the minced meat with onion, parsley, 1 raw egg, salt, and pepper.
- Ground meat: 500 g
- Onion: 1 piece
- Parsley: 1 bunch
- Chicken egg: 8 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Mix the flour with salt and pepper.
- Wheat flour: 100 g
- Salt: to taste
- Ground black pepper: to taste
5
Lightly beat 1 raw egg with salt.
- Chicken egg: 8 pieces
- Salt: to taste
6
Shape the minced meat into an oval patty.
7
Coat each boiled egg in flour with salt and pepper. Wrap it in a meat patty.
- Wheat flour: 100 g
- Salt: to taste
- Ground black pepper: to taste
8
Dip each patty in beaten egg and coat with breadcrumbs.
- Chicken egg: 8 pieces
- Breadcrumbs: 150 g
9
Fry in hot oil until golden brown and fully cooked.