Meat cutlets with filling inside. Cutlets with stuffing inside - recipe with photos

Cutlets with filling - a satisfying dish suitable for any garnish. In addition, they can be served independently, and even as a chief dish on the festive table.

Boys in Kiev are a rather complicated dish that may not work from the first time. But if you succeed, it will come out insanely tasty.

Required products:

spices to taste;
six spoons of flour;
two chicken fillets;
two eggs;
60 grams of butter;
packaging of breadcrumbs.

Cooking process:

We rinse fillet, cut off the lower thin edges from it, and the remaining parts divide in half across.
We cover the resulting seams with a film and beat back so that they become more and thinner, then season with spices.
Oil cut into a few pieces, depending on how much you do the kitlet. They need to be slightly fascinated in the refrigerator or in cold water, and then the warm hands give them an oval shape.
On each layer fillets we place on the oil bar and begin to turn the chicken so that it completely covered the filling. All billets are removed into the refrigerator for half an hour.
I spread the flour, crackers and whipped egg with salt in separate containers. We first lower the cutlets in the flour, then in the egg, in cricks and once again in the egg, and in croutons.
In the pan, we pour vegetable oil (it should be a lot for the total coating of the kitlet), well heated. I lower the cutlets into it and keep about 6 minutes until the brine becomes ruddy. The level of heating should be average.

Lay out ready-made cutlets on paper towels and dry before serving.

Meat zrazy with cheese

The cheese filling in this dish is perfectly combined with meat. Not only soft cakes are obtained, but also very unusual.

Required products:

two garlic teeth;
0.3 kg of minced;
seasonings for their taste;
egg;
two spoons of flour;
0.1 kg of cheese;
one bulb and a piece of bread.

Cooking process:

The bread needs to soak in water so that it becomes soft. After that mix it with minced meat. To the resulting composition add chopped onion, half of flour, protein and spices.
Yolks connect with grated cheese and garlic.
We form cutlets from the minced meat, lay a cheese stuffing in them so that the minced it is closed from all sides.
Call the blanks in the flour and fry on the oil to ruddy color.

When there is no time to mess with such a dish, cut through any solid grade cheese by storage, and wrap them in mince. Cutlets will be at all worse, but much faster.

With the addition of mushrooms

Required products:

200 grams of mushrooms;
spices to taste;
0.1 kg of flour;
bulb and egg;
0.4 kg of minced;
slice of bread.

Cooking process

Mushrooms and onions cut into pieces. At first, it is frying a vegetable to the rosy, and then connect it with mushrooms and cook until all the liquid evaporates.
Minced stuffing with spices, egg and bread, painted in water or in milk.
We make a cake from this mass, in the middle of each place the filling of mushrooms and plug, forming cutlets.
We lay them on a warm frying pan with butter and fry from two sides to the formation of a ruddy crust.

Egg and cheese filling

Required products:

0.4 kg of minced;
green onions;
slice of bread;
bulb;
spices to your taste;
0.15 kg of solid cheese;
three eggs.

Cooking process:

Bread is soaked in water, connect with minced meat. Here we put a finely chopped bulb, season with spices and mix it until uniformity.
I boil eggs, cut the label, mix with grated cheese and crushed green onions.
We form a flat pellet from minced meat, inside put about a spoonful of the filling, carefully closing it and plug the edges.
We take all the blanks in the breadcrumbs and fry on both sides to a beautiful ruddy color about 7 minutes.

Cutlets with filling in the oven

Cutlets baked in the oven are more useful dish, compared with fried. Skipping in them can be done completely any.

Required products:

0.2 liters of milk;
seasonings to taste;
two bulbs;
slice of bread;
4 eggs;
polkilogram of minced meat.

Cooking process:

Eggs boil until readiness and cut the bed. The onions are crushed, fry and connect with sliced \u200b\u200beggs.
We put bread in the milk so that it becomes soft, press and mix it with minced meat. We add to the resulting constructions to taste.
From this meat mixture, we make cakes, fill them with stuffing and fasten the edges.
We place all the cutlets in the form and prepare in the oven for about 40 minutes at 180 degrees.

Capping cakes with cheese filling

Required products:

spoon sour cream;
spices to your taste;
polkilogram cabbage;
two spoons of flour;
one egg;
50 grams of cheese.

Cooking process:

Cabbage rinse and remove dirty leaves. Shining a clean kochan and fry on the oil until soft. Then we mix the vegetable chips with sour cream and keep on the stove until it becomes ruddy.
Cheese grind on a grater, connect with cabbage, flour and mix.
We form the cutlets with wet hands, catch them in flour and fry on the oil on both sides to the rosy.

Chicken cutlets with prunes

Chicken cutlets on this recipe are obtained with a very interesting taste, because the prunes are well combined with meat.

Required products:

a glass of milk;
0.3 kg of prunes;
spices to taste;
one bulb;
chicken minced kilogram;
three pieces of bread.

Cooking process:

Onions are finely cut and connect with minced meat. They add bread without a crust, pre-softened in milk, season with spices.
We make lack-and-fat pellets, inside each place prunes and completely cover it with minced meat, well connected the edges.

Required products:

approximately kilogram of potatoes;
spices to taste;
two garlic teeth;
0.3 kg of any minced;
packaging of breadcrumbs;
two spoons of flour;
three eggs;
one bulb.

Cooking process:

Clean potatoes, lean until soft and pass in the puree. Pour it with spices, such as salt with pepper, and take two yolks. Stir.
Grind onions and garlic on pieces and fry them on oil until golden color. Pour flour, and then mince and fry until ready, not forgetting seasonings.
Separately connect the remaining egg and two proteins with flour.
From the cooled puree, form a pellet with a deepening, where to lay out stuffing from the minced meat. Form the cutlets.
Place the workpiece first in the mass of eggs and flour, then in crumbs and hold onto a hot frying pan to the rosy.

How to cook delicious cutlets

Delicious and fast chicken minced chicketers with stuffing will help diversify your family-run daily and festive table without much costs on your part!

1 h 30 min

210 kcal

5/5 (4)

It often happens that ordinary dishes, such as cobblets, quickly come. What in this case to do? Forever cross out from their culinary notebooks? In no case, just upgrade! Today we will talk about how to turn out unusual chicken minced chickens with stuffing.

Any chef will say you that stuffed cutlets can contain inside the most different stuffing, and it is possible to start them with chopped greens, cheese, and vegetables, and chopped boiled eggs - such cutlets are called zrazy.

Ingredients for minced

Ingredients for filling

solid cheese - 100 g;
cooked screwed chicken eggs - 2 pcs;
creamy oil - 50 g;

greens - a small beam;
salt to taste.

Ingredients for breading

chicken Egg - 2 pcs;
milk - 2 teaspoons;

flour - 2-3 tablespoons;
bread crumb - 0.5 Baton.

How to choose the right ingredients?

A good chicken fillet should be light pink, elastic and without any unpleasant odor.
The more onions you add to the mince, the juicer will turn out future cutlets. Therefore, you should choose a good fresh bulb.
Although the creamy oil here acts as a filling, it is not worth saving on it. Prefer the present oil without vegetable fats in the composition.

Step-by-step recipe for cooking with egg and cheese filling

Cook minced

Prepare filling

Prepare breaded

Shape cutlets

Fail cutlets

Video disc cooking Cutlet with egg and cheese filling

When the recipe is multisposed, it is often difficult to figure out myself what and how best to do. In this case, you can ask for a skillful hostess on your own example, show all the subtleties of cooking a dish, in our case - the kitlet with a filling. Look at this video, and everything will immediately be in place!

A couple of secrets

No matter how much you want to try raw minced meat on salt, never do it - any meat can be eaten only after heat treatment. Of course, everyone knows about it, but they often disseminate this unwritten rule, so it will not be superfluous to remind him of it, especially novice culinary.
The frying pan and vegetable oil should be hot on it, otherwise the cutlets will lose their appetizing crisp crisp, no matter how carefully you have not paniced them before.
But when the crust is grabbed, the fire is better to get up to the middle and cover the frying pan. From the stove with frying the kitlet is better not to leave, otherwise you risk feeding the entire seven non-festive coal. Better do not risk!

Cutlets with filling in the oven

If you like more dishes baked in the oven, you can prepare in this way and cutlets with stuffing.
To do this, repeat the steps from 1 to 4 inclusive, as shown in the previous recipe, and then place the formed cakes on a lubricated butter formed bars and send to the oven, heated to 200 ° C. Bake cutlets with stuffing costs about 30-35 minutes - for such a gap, they manage to break carefully from the inside, and even get a ruddy crust.

What are these cutlets?

Cutlets with filling is a truly universal dish, which will be relevant both on the everyday dinner and on the festive table. You can easily diversify with such cakes everyday meal of your family, and you can submit expensive guests.

The side dishes to which cutlets are served with filling can vary depending on your preferences: it can be potato mashed potatoes, pasta or rice, as well as any other porridge. On the festive table, cutlets with a filling can be added baked potatoes, vegetable salad, and you can apply without a side dish.

Cooking options Cotlet

A stuffing for a minced meat can be any. You are free to change the components of the filling for a boiler according to your taste - believe me, the result will not be worse. If you want to cook cutlets with mushroom and cheese stuffing, simply use the described recipe, instead of eggs adding previously fried mushrooms to the filling. A little fantasy, and a variety of your culinary finds will not be limit.
And if you entered the taste and conventional cutlets for you - it is now too easy and bored, continue to improve your skills and replenish your personal culinary piggy bank. Start with the classics and learn how to cook fireballs, whose juiciness and crispy crust will not leave any gourmet indifferent.
If you like to try everything new, do not be lazy to cook cutlets from the rabbit - and the novelty of taste is accurately provided.
Fish cutlets are familiar with everyone since childhood. Do you think the boiler life of seafood is injected on it? And here is not! Surprise your guests, cooking or cutlets from crab sticks, and free the original recipes.
And for warm family gatherings, they are ideal, the unique taste of which brings thoughts about the comfort of a homely hearth.

Look for a recipe that will become your corona, indoor the goodies of your relatives and loved ones, and share your impressions from your culinary achievements in the comments.

Recipe cutlets with stuffing: how can you put the cutlets? What to add to mince to the cutlets get juicy. How to put the cutlets correctly.

Cutlet with a surprise inside is able to diversify the everyday menu. But cooking such a dish is more difficult than a simple option. In this article, we will tell you how to make delicious turns with filling, so that they do not fall apart when frying, and advise that it is better to choose products for the role of the secret ingredient.

Cutlets with filling inside: what can be stuffed

In fact, combinations are a great set, and combinations depend on taste preferences and fancy culinary. We can provide only recommendations and bring some of the most common simple options.

Important: When turning into minced stuffing, the latter should already be finished, and not raw. Thermal processing is required only to meat, in parallel it is impregnated with the juices of the secret ingredient.

Filling for Chef Kotlet:

Solid cheese. Combined with bow and fresh greens, but often used alone.
Chicken eggs. Extremely common ingredient for filling. They are combined with fresh onions, dill and solid cheese.
Spinach. This herbaceous plant is very useful, and in combination with pork or chicken meat also tasty.
Liver. Product on an amateur. The main thing is not to use beef with bird meat and vice versa.
Mushrooms. It doesn't matter, champignons or any others, but they should be placed in mince in the already roasted or boiled form. You can - with onions.
Creamy oil with greens. Immediately recall the boots in Kiev. This filling will make a juicy even chicken fillet, and the taste is so perfect that everything else becomes superfluous.
Vegetables. Carrots, cabbage, potatoes or onions make a dish so satisfying and self-sufficient, that the side dish does not need.

Alternatively, optionally put inside other products. Cutlets "With filling from above" bake in the oven. As a rule, cream oil, fat or cheese are put on the bits.

It is interesting: There is a separate subspecies of a two-layer boiler, which accommodates filling from various products. Meat is used as a pillow - as an analogue of the dough.

Stuffed cutlets have a variety of recipes, because the combinations of the ingredients are a great set. We will provide some simple options to make it easier to learn the basic process. After that, the experiments turn will come to find the perfect option.

Chicken stuffing cutlets with stuffing: recipe with photos

As the main, we offer a dish of simple ingredients that are easy to get and cook. The main secret lies not even in them, but in the process of modeling the discs, we will tell about in detail. By making chatters with filling, you need to remember that the slightest deviation from the sequence of actions will be wrapped in failure.

It is interesting: Such bits were called "Chef-Cutlet" due to the fact that each cook with their help can make its individual corona dish.

Time for preparing: 60 minutes

Number of portions: 6

Energy value

calorie content - 282 g;
proteins - 25.8 g;
fats - 10.4 g;
carbohydrates - 21.5

Ingredients

chicken fillet - 800 g;
onion onion - 1 pc.;
eggs - 5 pcs.;
breadcrumbs - 2 tbsp.;
garlic - 1 teeth;
salt - 1 tsp;
pepper black or white ground - 2 chips;
solid cheese - 100 g;
butter creamy - 50 g;
milk - 2 bl.;
flour - 3 tbsp.;
bread crumb - 0.5 of the baton;
fresh greens (dill, parsley) - 15 g.

Step-by-step cooking

Remove the creamy oil from the refrigerator so that it softened a little at room temperature.
Slices of fillet scroll through the meat grinder. Better twice so that the structure is more tender. Drive the same egg there.
Get rid of garlic husks, skip through the press and pour out the resulting product in a common mass. To stir thoroughly. If the minced is liquid, you can add breadcrumbs. The main thing is not to overdo it, otherwise the mass will be bad. Cover the tank with the food film and send to the refrigerator.
Cook 2 eggs screwed. Grate them and cheese on the grater. Share everything into a deep bowl. Wash and finely chop the greens. Add there. Enter the oil and mix well. To taste. If necessary, you can salute a little. Consistency of the filling must resemble plasticine.
It is divided by a spoon with a cheese-egg mass on the portion and give them the form of small oblong lumps. It will be the "kernel" of our cakes. Billets fold into the container and send to the freezer for 15 minutes so that in the future the filling does not flow from the cutlets when frying.
The remaining 2 eggs broke into a shallow bowl. Salt and pour milk. Break the liquid with a fork or a wedge, up to homogeneity. Do not allow the appearance of foam.
Sambee flour on a flat plate, and on another place a bread crumb or breadcrumbs in the same volume - 3 tbsp.
Get a blank from the refrigerator. Take a little minced wet hands, make a cake and put a filling in the middle. To coat it from all sides, forming a kind of zraza. The frozen ingredient should not look out of meat. Cut the product in flour, dip in the egg mixture and wind the bread crumb. Repeat your actions until mince is over.
Put a large frying pan on the middle fire. Heat 2 tbsp. vegetable oil and lay out the cutlets. Not very close to be space for easy turning.
Fry on both sides until the crust appears. We'll have to change the position of meat zaras several times to prepare evenly.

Cutlets are an integral part of our menu and diet. It would seem that it is easier for such a dish that can be prepared: to form a pellet from stuffing, to roast on vegetable oil and everything is ready. Meat will suit absolutely any: pork, beef, lamb or fish.

Over time, the cutlets began to stuff with various fillings, cheese, mushrooms, eggs, seafood, even dried fruits.

Cutlets with cheese and greenery filling

The taste of a meat dish is always spicy and gentle, if it adds a cheese filling with greens.

For the kitlet, meat with fat strata is suitable, so they will be juicy. Oreshek is the perfect option. My pork, we dry and separate the sharp knife into pieces. Baton fill with warm water and give soften. Green grinding. Oil remove from the refrigerator and give to lie down.

The cut pieces of meat twice over the electrical center twice so that the mince is mild and uniform. We put it in the cellophane package, we release air and fought with force about the table. The longer you will do it, the air will get the cutlets. Pull meat into a bowl, add salt, bread, spices and thoroughly mix.

The grated cheese mix with softening cream oil and greens. It can be parsley, basil or dill.

We pour vegetable oil to the pan and warming up. Welcome palm with water, we take the jams of the minced meat, grow up with a pellet on the palm to the center put the filling and immediately fasten the edge, forming an oblong cake.

We put into the oil and fry to brownish crust.

Finished cutlets distribute on a napkin or paper towel to leave fat.

Meat cutlets with egg filling

Such a dish most often prepare for children. In the middle of a small kitlet mold boiled quail egg. It turns out not only satisfying and useful, but also appetizing when white-yellow filling looks in the cut.

Components:

ground - 450 g;
quail eggs - 5 pcs.;
oil - 3 tbsp. l.;
salt, seasonings - 0.5 h.;
protein - 1 pc.;
unrefined oil - 2 tbsp. l.

Cooking: 55 minutes.

Calories: 178 kcal / 100

Dietary chicken or turkey chilled meat is best suited for this dish. Cut into fillet with cubes to conveniently twist in the electrical structure. Quail eggs are poured with water and put the screwed screw.

Chilled proteins whipped at low speed, add a pinch of salt to it - the process will go faster. It is necessary to achieve protein resistance. We merge water from eggs, let them cool and clean from the shell.

Finished mince mix carefully with whipped squirrel. Using this technology, you will get soft and gentle cutlets. We add to the total mass of salt and seasonings.

Welcome palm with vegetable oil, take a small lump of stuffing, evenly recall the semicircle and put a small egg in the middle.

Fry the grooved semi-finished products on the warm oil on both sides. If the cakes are intended for children up to two years, it is better to cook them for a couple.

Cutlets with mushroom filling in the oven

Meat cutlets are frying not only in oil on the stove, but also they often bake in the electrophovka. In this case, they are stuffed with chopped vegetables, for example, cabbage and carrots - it turns out the similarity of the cabbage rolls. Also, they are often added rice and extinguished in tomato, or begin with fried mushrooms. It turns out, also very tasty.

Components:

cutting - 700 g;
bulb - 2 pcs;
chanterelles - 200 g;
salt, seasonings - to taste;
bread - 2 pieces;
milk homemade - 100 ml;
oil - 50 ml.

Preparation: 85 minutes.

Calories: 246 Kcal / 100

Pre-wash and cut the dry pulp on the slice. White bread fuel heated homemade milk.

We defrun the chanterelles, put it into a skeleton with a preheated oil and roast, periodically stirring. The onions purify, one head with a branch of semirings and add to mushrooms, the second chickens and twist together with meat in the electrical center.

It is not necessary to take chanterelles. If there are no such, any other forest or greenhouse types of mushrooms will be suitable. The principle of preparation does not change from this.

We add softening bread into the finished mince, the residues of milk pour them there, we sat down, perturbate the seasonings and carefully mix.

Fascinated mushrooms with onions lay out on the dish and let me cool completely. Run an electrophum at 185 ° C. Bakery with vegetable oil tassel. We sculpt the cutlets and stuffing the mushroom filling. We distribute semi-finished products on the baking sheet and put in fifty minutes. If you want to achieve a ruddy crust on the cutlets, pre-roast them in a saucepan on sunflower oil, but then the baking will be reduced to twenty minutes.

Recipe Potato Cutlet with Brynez Filling

Cutlets can be prepared not only from meat minced meat, there are potato cutlets, stuffed with cheese, mushrooms, cottage cheese, ham and bird. This dish is called zrazami.

Components:

potato tubers - 5 pcs.;
oil - 100 g;
flour - 3 tbsp. l.;
panication - 50 g;
brynza - 150 g

Cooking: 55 minutes.

Calories: 107 kcal / 100

Clean the potatoes from the peel, ruby \u200b\u200bslices and put it to be boiled in a salted water. It is better to throw it into the boiling water, so the vegetable is quickly welded. When part of the water is already popping, almost at the end add a small piece of butter.

Cheese cut into small pieces. The finished potatoes are a pusher, sprinkle pieces of flour and mix thoroughly. The puree is better not to shed, in the cheese of salt is enough.

We melt the remaining oil in the scenery, we recruit the cooled potato mass, put a piece of the cheeper into the center, fasten the edges. Calculate in a plate with breading and roasting in oil. When decaying the cutlets in a pan, spoon slightly spoil so that it is like a pobe.

With this dish, it is usually customary to serve a homework sour cream or garlic sauce with greens.

Chicken cutlets with a surprise inside of the prunes

For lovers of exotic and unusual tastes, there are recipes for meat boils with dried fruit stuffing: dried, dried prunes, figs and even raisins. As a daily dish, they are not suitable, but they are quite suitable for a solemn.

Components:

chicken - 1 pc.;
cream - 60 ml;
egg - 1 pc.;
prunes - 50 g;
oil - 5 tbsp. l;
salt - 1 tsp;
flour - 2 tbsp. l.

Preparation: 65 minutes.

Calories: 184 kcal / 100

Take a large home broiler, separating completely from the bone. All meat together with the skin and pulp twist on the electrical structure. Breakfast prunes are immersed in warm water and leave for seven minutes. We drain the water and lay dry on the towel. Cut dried fruits with a thin straw.

We add cream into the chicken minced meat, drive the egg, we simulate and diligently mix. Take the jim minced meat and beat back throwing it in a bowl. It will take extra oxygen from the meat mass, and the cutlets will be softer.

We sculpt the moist hand of cutlets: put the cereals to the center, we drag the edges and fry in the heated vegetable oil, having dipped in flour. In order for the dish juice, together with dried fruits, you can put a slice of butter.

Also in the stuffing you can add sesame or flax seeds. They will give the dish unusual, but at the same time a pleasant taste.

Fish cutlets with shrimp filling

For fish meat, such varieties are suitable as a cod, pike perch, polytai, pike, som. All of them have enough fatty meat and the dish will not work dry. And the filling of seafood in the form of shrimps only complement the taste.

Components:

som 1 kg;
bread - 2 pieces;
sol- to taste;
shrimps - 200 g;
egg - 1 pc.;
bulb - 1 pc.;
oil - 3 tbsp. l.

Preparation: 1.5 hours.

Calories: 121 kcal / 100

We carefully separate the fish. Som is the most suitable, there are few bones in it, it has increased fatty and softness. The only nuance - it has a specific smell. Before use, it is better to soak in a weak solution of soda for about an hour.

We separate it into small pieces and twisted with the purified and chopped bulbs. We drive into the fish mince egg, salt and smear well. Leave for fifteen minutes.

In the boiling water, we throw the shrimp purified from the sheath literally for several minutes and immediately remove the noise on the towel.

We pour vegetable oil into a skeleton, form the likeness of the cake, put several shrimps into the center and fasten the edges. If the minced fastener seemed to you with a liquid, add two spoons of breading crackers or mankey.

Fry stuffed fish cutlets from two sides to one minute, not longer, they are preparing very quickly. If they are reappearing in a frying pan, then it turns out rude and tasteless.

If you want to get a delicious, useful dish, then minced it is better to prepare yourself. There will be confidence, from which meat he is made and the lack of cartilage, impurities of the skins and splas, which are often found in the store of minced;
Be sure to add softening in milk, broth, cream or water bread in the milk, cream, cream or water, the volume of dishes will increase and the cutlets will turn out more. But you should not overdo it, one - two pieces enough, so as not to score meat or fish taste;
Sometimes the mistresses are put into the mince egg, experienced cooks - opponents of this method. They argue that it adds stiffness to a dish;
Fish cutlets can be stuffed not only with shrimps. Squids, Caracatians or octopus are perfectly suitable. It turns out an exotic restaurant dish cooked at home kitchen.

Taking advantage of our recipes and tips, you will have very tasty cutlets with stuffing. The main thing - follow the recipe and prepare in good spirit. Pleasant meals!