Recipe cooking kitlet with stuffing. Preparing zrazy: minced meatballs with stuffing

Cooking recipes Cotlet

10 pieces.

1 hour 30 minutes

220 kcal

5/5 (2)

No, probably, in the light of people who would not love the cutlets! Well, how not to love this ruddy, appetizing, fragrant and juicy miracle cooking! Cutlet recipes There are a great set. Cutlets are meat, fish, vegetable, with filling - everyone can choose to their taste. But it is safe to say that the gentle and juicy are that the cutlets are stuffed. Especially love the cakes with the "surprise" children, but also adults will not refuse them.

And now closer to business! Today we are preparing chicken minced chicketers with a filling of eggs and cheese called "Bird's Milk".

Kitchen tools:

• meat grinder;
• capacity for minced;
• fillings and breading;
• cutting board;
• the spoon;
• fork;

• grater;
• container for cooling filling;
• pan;
• spatula;
• baking form.

Ingredients

How to choose the ingredients

• Mince for the kitlet is better to cook alone. To do this, you can use both chicken fillet and meat from another part of the carcass.
• Garlic and red ground peppers are used as desired. They will give the cutlets lightweight spicy sharpness. The same applies to green onions in filling.
• Bread Baton for breading can be safely replaced by breadcrumbs.

Step-by-step recipe for cooking chicken boiler with filling

1. Fillet and onions scroll into minced meat grinder.
   
   
2. I add egg, salt, black and red ground pepper, chopped garlic, breadcrumbs.
   
   
3. Everything is well stirred. The mince must be soft, air and, at the same time, cool. Our mince is ready. Cover it and retain for a while to the side.
   
   
4. The next step is the cooking of the filling. To do this, rub the cheese and boiled eggs on the shallow grater.
   
   
5. We shift everything into the container. We add finely chopped greenery and softened butter. Solim to taste.
   
   
6. Mix very well. The filling should turn out to be plastic on the consistency and easy to be pulled out.
   
   
7. Now we divide the filling on the portion (about a tablespoon) and form small cutlets. We put the prepared stuffing into the container, close and remove for 15-20 minutes in the freezer. She must cool well.
   
   
8. Another no less important step is to preparing breading. For this egg, milk and salt carefully we break up for a fork.
   
   
9. In a separate tank, begging flour. The blackened yesterday Baton rubbed on a large grater.
   
   
   
10. Get out of the refrigerator container with filling, which has already cooled and has become dense.
    
    
11. Now the most responsible moment is the formation of the kitlet. We wathers in the water and separate a small amount of minced meat, from which we make a cake, put a stuffing on the middle of the pellet. We form a cutlet so that the filling was completely closed.
    
    
    
12. After that, we collapse the cutlets in the flour, then loose in the egg and pack in bread crumbs.
    
    
    

    

13. Our cutlets are completely "dressed in the fur coat."
    
    
14. Pour a small amount of oil into the pan, warming it and put the cutlets. Fry them from two sides to a ruddy crust.
    
    
15. But that's not all! According to our recipe with photos, the cutlets with a filling must still catch up in the oven. To do this, we take a form for baking, shift the cutlet in it. Heat the oven to a temperature of 180 degrees. We send our cutlets into the oven for 15-20 minutes, and bring them to complete readiness.
    
    

Cutlets are obtained with crispy bread crust, and inside very tender, juicy and soft. They are well served to the table with heat, with heat, with a glass of good white dry wine.

How to apply such cutlets

What to serve the cutlets? Of course with the side disk! Without a garnish of a carlet lonely lies on a blank plate and is a pathetic sight! Almost all are suitable as a side dish: boiled or baked vegetables, vegetable salads, potato mashed potatoes, fried potatoes, spaghetti, porridge.

Optionally, you can also cook. Sauce varieties There are a great set (tomato, sour cream, mushroom, creamy, vegetable, garlic), so any, even the most sophisticated taste can be satisfied.

Video ceil Cutlet with filling "Bird's milk"

This video clearly demonstrated how to cook a culinary masterpiece from affordable products. Look for sure!

Cottlet secrets

• So that mince is more juicy, you can add several tablespoons of ice water.
• Fry the cutlets on a well-hot oil. At the same time, the fire must be medium, since on a strong fire, the panning can quickly burn, and the cutlet inside will remain not roasted.
• Very good option - It fry the cutlets on the fusion. So they will be more fragrant.
• The puffing bow is better to grind in a blender or grate on the small grater.
• I want to draw your attention to the fact that the stuffing for the minced meat can be the most diverse. This is a cheese with an egg and greens, and mushrooms with fried onions, and mushrooms with an egg, and mushrooms with cheese, as well as vegetables, fruits, nuts or prunes. Shrimps often use shrimps as a filling. There is where to raise fantasy! And the cutlets with a filling of mushrooms and cheese is not to send to the festive table, and pamper relatives and friends for dinner.

Cooking options Cotlet

Recipes and options for cooking Cotlet - as stars in the sky. Survived remain as old classic recipes and new newly created. For example, the famous were created in the 19th century, and very popular and now. Ruddy, fried bread crust and gentle chicken fillet inside lead to the delight of gourmets and connoisseurs of delicious food!

Recently, seafood has become very popular. Of them prepare soups, salads, casseroles and much more. Including the cutlets. For example, they differ in high content of protein, phosphorus and iron, which makes them indispensable in children's and dietary nutrition. Theoretically, crab sticks can be attributed to seafood. Of these, not only salads are preparing. The hostess manage to cook. This dish from the series "quickly, cheap and angry". Cutlets are soft, juicy, appetizing and ruddy, they adore children and adults.

Popular lovers of healthy nutrition becomes cubes from croup. These dishes are often prepared during the post. Lovers of delicious and easy-to-cook dishes advise you to try rice cutlets. They are very soft and gentle. And if we deliver them to the mushroom sauce - you will not delay the ears at all.

For those who follow their weight and their diet will be perfect. They will greatly delight those who have problems with digestion. Cutlets are preparing in a double boiler without the use of fat, therefore, almost all vitamins, amino acids and proteins are preserved in them. And if you want to reduce the time of staying in the kitchen and standing at the slab to a minimum, then the find for you will be cutlets in a slow cooker. With this method cooking, the cutlets are not only roasting, but also languages. From this they are obtained very juicy and soft. Honor and praise to a person who invented this miracle of technology!

The world of the kitlet is very diverse, so you have a bad edge work. Dare, fantasize, show the smelting, and, of course, share your culinary finds in the comments!

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.

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:

1. We rinse fillet, cut off the lower thin edges from it, and the remaining parts divide in half across.
2. We cover the resulting seams with a film and beat back so that they become more and thinner, then season with spices.
3. 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.
4. 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.
5. 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.
6. 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:

1. 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.
2. Yolks connect with grated cheese and garlic.
3. We form cutlets from the minced meat, lay a cheese stuffing in them so that the minced it is closed from all sides.
4. 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

1. 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.
2. Minced stuffing with spices, egg and bread, painted in water or in milk.
3. We make a cake from this mass, in the middle of each place the filling of mushrooms and plug, forming cutlets.
4. 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:

1. Bread is soaked in water, connect with minced meat. Here we put a finely chopped bulb, season with spices and mix it until uniformity.
2. I boil eggs, cut the label, mix with grated cheese and crushed green onions.
3. We form a flat pellet from minced meat, inside put about a spoonful of the filling, carefully closing it and plug the edges.
4. 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:

1. Eggs boil until readiness and cut the bed. The onions are crushed, fry and connect with sliced \u200b\u200beggs.
2. 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.
3. From this meat mixture, we make cakes, fill them with stuffing and fasten the edges.
4. 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:

1. 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.
2. Cheese grind on a grater, connect with cabbage, flour and mix.
3. 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:

1. Onions are finely cut and connect with minced meat. They add bread without a crust, pre-softened in milk, season with spices.
2. 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:

1. Clean potatoes, lean until soft and pass in the puree. Pour it with spices, such as salt with pepper, and take two yolks. Stir.
2. 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.
3. Separately connect the remaining egg and two proteins with flour.
4. From the cooled puree, form a pellet with a deepening, where to lay out stuffing from the minced meat. Form the cutlets.
5. Place the workpiece first in the mass of eggs and flour, then in crumbs and hold onto a hot frying pan to the rosy.

You can make cutlets with a surprise on the stove, in the oven (with a pre-roaster or without) or in a multicooker in the "Baking" or "pair" mode. The chosen method of preparation will affect calorie and the degree of usefulness of the dish.

What can be stuffed?

As a filling use practically anything. By changing the additional ingredient, you get a new delicious dish every time, although the meat base will do the same according to any of the recipes below and guided photos.

Note! If you take sorrel, then the cutlets are not recommended to use children and people with the problems of the tract, as it has increased acidity.

Stuffing can be:

• Vegetables (carrots, potatoes, beets, zucchini, etc.). They are combined with any of the types of minced. If you are using chicken or turkey, then the dish turns into a low calorie dietary product and is suitable for children and elderly people.
• Greens. Usually put dill and parsley, but you can take spinach, sorrel. Such a filling makes stuffed cutlets useful, but a bit rigid, so butter is often added to it, which gives the product a juiciness.
• Cheese. You can use almost any. The brine varieties are very well combined with pork or mixed minced meat and allow you not to add salt into the cutlets.
• Cottage cheese. Harmonies with any kind of meat, perfectly suitable for adults and children. It is better to use more crumbly cottage cheese. Evidence will suit any, it will have an impact only on calorie dishes.
• Croes (buckwheat or rice). Perfectly combined with chicken meat, they are included in children's or diet food.
• Mushrooms. It is suitable for classic minced meat, but not recommended to babies, as the product is "dried".
• Eggs (quail). It is better to take as a filling for a pig-beef base, but with chicken perfectly combined.

You can cook using classic options or "collect" them at your discretion to achieve the desired calorie and taste. You can also have a stuffing on top of the minced meat, making "nests" and backing them in the oven.

Recipe with eggs

If the crushed bow is pre-subjected to the Passerovka, then the mince will be softer, and the cutlets will be more gentle. Be sure to take a worn white mealky. Fresh bread gives acidic taste.

Ingredients:

• mixed mixed (beef, pork in proportion 2: 1) - 600 g;
• onions - 1 pc.;
• quail egg - 15 pcs.;
• salt, pepper - to taste;
• brokes of stale white bread - 2 slice;
• milk for discharge - 1/2 cup;
• vegetable oil for roasting - 2-3 tbsp.;
• panication - 5 tbsp.

Preparation steps:

1. Reflect the minced yourself or take ready.
2. Swaw quail eggs. Then cool, clean.
3. Grind onions. Add it to mince.
4. Soak bread in milk and put into the meat mass.
5. Mix thoroughly, and then well discard the mince in the bowl (take and just throw it on the board, the table or in the dishes) for oxygen saturation, which gives the desired texture and allows you to do without an egg.
6. Minced stuffing on the pallets in the form of a cake. Put the egg inside and take the edges. The shape of the finished product can be given any: Tip, Pie, Pellet.
7. Crop the stuffed cutlet in breading and fry on vegetable oil in a pan for 15 minutes. Bon Appetit!

On a note!

As a breading for this recipe, use flour, semolina, crushed crackers.

Instead of quail eggs, you can take chicken. But then the cutlets will turn out more in size, and cooking time will need to increase by about twice.

From chicken minced meat with cream oil stuffed with greens

Use a purchased twist or make your own. To do this, it is better to take fillet or breast. If the mass turned out to be liquid, thickening it with starch or semi.

Spinach is suitable for dish. It can be used instead of dill in step №1 of step-by-step preparation.

Ingredients

• chicken meat - 800 g;
• cherry white mealkash - 100 g;
• milk - half a cup;
• salt - 1 tsp;
• onions - 1 pc.

For filling:

• butter creamy - 150 g;
• dill - 1 beam;
• garlic - 1 teeth;
• salt to taste.

Cooking

1. Make stuffing. To do this, rinse and crushed dill. Clean and squeeze through the press garlic. Interfer them in the softened butter. Add salt to taste. Remove into the fridge for frozen.
2. Cook mince. Take the fillet, clean, rush, grind on the meat grinder by adding a purified bow. Soak bread in milk and lay out in meat mass. Mix well.
3. Get frozen oil, cut into pieces.
4. Put the cutlets - take the stuffing hands, scatter on the palm of your hand, put a portion of the oil. Form the product so that the filling is inside.
5. Bare and fry in a frying pan until prepared on both sides.

It is better to use a double breading so that the oil does not flow during frying.

Delicious "nests" in the oven with filling from above

The dish is suitable even for the festive table. Time will need not so much. Plus, it is not necessary to stand at the stove and watch that nothing has burned during frying.

Ingredients

For the kitlet:

• minced meat - 600 g;
• onions - 1 pc.;
• salt, spices - to taste;
• building crackers - 3 tbsp.

For filling:

• canned green peas - 1 bank;
• solid cheese - 100 g;
• potatoes - 2 tuber;
• butter, milk - how much will you need;
• salt to taste.

Steps of cooking

1. Make a puree. To do this, you need to boil potatoes in salted water, the booty with the addition of oil and milk (cream).
2. Take the mince, add chopped onions and breadcrumbs into it. Let's stand for a few minutes.
3. Form about the same sockets. To stuff it more convenient, and the dish looked more careful, make a stack suitable for the diameter - just put it in the center of the cakes and give.
4. In each nest, put on a spoonful of green peas, a piece of cheese. Top to put potato mashed potatoes with a confectionery bag
5. Bake in the oven for about 40 minutes at a temperature of 200 degrees. Bon Appetit!

Machine cutlets with stuffing diversify your menu, make it more useful and nutritious. Experimenting with recipes, you will definitely find what will taste all family members. Now that we know than you can put the cutlets, make their work will not be.

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

1. Remove the creamy oil from the refrigerator so that it softened a little at room temperature.
2. Slices of fillet scroll through the meat grinder. Better twice so that the structure is more tender. Drive the same egg there.
   
3. 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.
   
4. 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.
   
5. 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.
6. 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.
   
7. Sambee flour on a flat plate, and on another place a bread crumb or breadcrumbs in the same volume - 3 tbsp.
8. 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.
   
9. 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.
10. Fry on both sides until the crust appears. We'll have to change the position of meat zaras several times to prepare evenly.