Cutlets stuffed with game fillet. Stuffed chicken cutlets “Princess”

Let's prepare the minced meat. Place minced chicken in a bowl. Soak a slice of loaf in milk, chop and add to the minced meat, add grated onion and chopped herbs. Now add the egg, sour cream, salt and pepper. Mix everything well and set aside.

Now let's prepare the mushroom filling. Cut fresh mushrooms into small pieces into a separate bowl. Place dry mushrooms in another bowl and fill them with a small amount of water, cover the top with plastic wrap, poke several holes in it and put in the microwave for a few minutes to soften the mushrooms. Now drain the water and finely chop the mushrooms.

Melt the butter in a frying pan. Add chopped shallots and season with salt and pepper. Simmer for approximately 3 minutes. Add mushrooms. Season with salt and pepper. Simmer for about 7 minutes until the mushrooms soften and all the liquid has evaporated. Set the prepared filling aside.

Wet your hands. Take a piece of meat and form it into a cutlet, making a hole in the center. Now take a teaspoon of mushroom filling and place the mushrooms in the well of the cutlet. Shape the edges so that the filling is inside the cutlet.

Recipe

500 g minced chicken,
100 g cheese
1 egg
1 sweet pepper
3 cloves garlic
1 tsp butter
Pepper, salt
2 tbsp. l flour (for breading)

Yield: 8 pieces (per frying pan)

We clean the pepper, chop it finely and send it to fry in a frying pan. At this time, prepare the cutlets. Mix minced meat, egg, grated cheese, garlic, pepper, salt. Mix well. When the pepper becomes soft, remove from heat and transfer to a bowl. Add butter. Stir and let cool. Flatten the dough for the cutlets on your palm, put the filling in the middle and pinch the edges. Roll in flour and place in a frying pan. Fry on both sides for a few minutes, keep covered for 5 minutes and you’re done. Bon appetit!

Chicken cutlets stuffed with mushrooms

Preparation of minced meat for cutlets:

Grind the chicken in a meat grinder and add the egg and mix. Twist the jowl or unsalted lard there, and then half an onion. Salt and pepper the mixture to taste, stir.

Prepare mushroom filling for chicken cutlets:

Peel, wash and chop the mushrooms, then fry them in a frying pan with vegetable oil. Chop a quarter of the onion (or if you get a lot of minced meat, the remaining half) and pour it into the frying pan with the mushrooms, and fry until golden brown, the main thing is not to miss it, so as not to overcook. Add peas, salt and pepper to your taste, and then remove from heat.

Forming cutlets:

Break the remaining egg into a separate bowl (a deep plate or small saucepan will do) and beat until smooth. Take a small amount of minced meat in your hand and flatten it on your palm, and put the filling in the middle with a tablespoon and carefully roll it up. Roll the formed cutlet in the dough and then in the egg.

Pour vegetable oil into the frying pan; if desired, you can deep-fry the cutlets, but for this you will need to pour oil to the middle of the frying pan. Place the cutlet in the frying pan and fry over low heat until the minced meat is well cooked, about fifteen minutes. After frying the first cutlet, break it in half and check whether it is fried or not; if the minced meat is damp, then fry it until it finishes frying, and fry the next cutlets for the same amount of time as the first one plus additional time for frying.

CHICKEN CUTLETS STUFFED WITH CHEESE

Due to the filling of cheese and butter, the cutlets are very tender and juicy, and the complex breading prevents the filling from leaking out of the cutlets during frying and contributes to the formation of an appetizing crispy crust on the cutlets

In the photo: stuffed chicken cutlets with cheese on a platter with vegetable salad.

Ingredients

minced chicken - 500-600 g
cheese - 200 g
butter - 100 g
egg - 2 pcs.
flour
breadcrumbs
salt
pepper
vegetable oil

Step-by-step photo recipe

		Place the minced chicken in a bowl, add salt and pepper, mix well.

		Cut the butter and cheese into portions. Mash some of the minced meat into a flat cake, put a portion of cheese and butter on it.

		Form a cutlet from minced meat with filling. Prepare all the cutlets in this way.

		Roll each cutlet in flour.

		Then dip into beaten eggs.

		Roll in breadcrumbs.

		Place the cutlets in a frying pan with heated vegetable oil.

		Fry the cutlets on both sides until golden brown. Then cover the pan with a lid, reduce the heat and cook the cutlets until cooked.

		Stuffed chicken cutlets are ready. Bon appetit!

Recipe "Chicken cutlets stuffed with eggs, cheese and herbs" - In breadcrumbs

Ingredients:

Chicken fillet - 800 grams, 2 eggs, salt, pepper to taste, 3 boiled eggs, cheese - 200 grams, herbs, breadcrumbs.

Cooking method:

First, grind the chicken breasts in a blender or meat grinder. And add 2 eggs, salt and pepper.

I added this seasoning, mine from Abkhazia ran out, basically nothing, the smell is pleasant and there is an aroma from the minced meat.

Then grind the eggs, cheese and herbs in a blender.

Then we pour the crackers into a plate so that we have everything ready for making cutlets.

So, here is our minced meat!

I decided to do everything on a plate, it’s easier to make cutlets, and I can take pictures.

First I put the minced meat in a thin layer.

Then the filling.

Place another layer of minced chicken on top.

We fasten it better and roll it in breadcrumbs.

Place in a frying pan and fry over low heat on both sides. Since the cutlets turn out to be large, I could fit 3 of them in the frying pan.

Already fried cutlets.

In the context. 5 tbsp. butter

3 tbsp. breadcrumbs

1 tbsp. flour

Remove tendons and membranes from the fillet, beat it off, removing the bones.

Prepare the minced meat for the filling: fry the chicken liver and chop finely, mix with chopped boiled eggs and parsley, season with butter and red pepper, mix.

Place the cooked minced meat in the center of the larger fillet, cover with the smaller fillet on top, lift the edges of the larger fillet, cover the minced meat, rub the cutlets with pepper and salt, then bread the cutlets in flour and dip in lezon (beaten egg), then bread in white breadcrumbs and fry until browned. .

Next, the fried chicken cutlets, stuffed with liver, are again dipped in leison and rolled in chopped stale wheat bread, crimped with your hands - you need to shape the cutlets in the form of an elongated egg.

The formed cutlets are deep-fried, removed, placed in a frying pan and placed in an oven preheated to medium temperature for 5 minutes.

CHICKEN CUTLETS STUFFED WITH NUTS

For the cutlet mass:

600 gr. chicken fillet or minced meat
100 ml. milk
100 gr. butter
1 large or 2 small eggs
salt to taste
2-3 tbsp. l. semolina (if you use minced meat, not fillet)

For the filling:

100 - 150 gr. shelled walnuts
100 ml. milk
1 tbsp. l. no heaps of flour
salt to taste

For breading:

egg
breadcrumbs
vegetable oil for frying

Preparation:
Pass the chicken fillet through a meat grinder. Add milk, salt, eggs, melted butter, semolina (if you used minced meat and not fillet). Now you need to knead the minced meat thoroughly, and then set it aside to rest.
Now you can start filling the cutlets.
Chop the walnuts, fry in a dry frying pan, sprinkle with flour, stir, add milk, salt, boil until thickened and cool.
Make a flatbread with a diameter of about 10 cm from the minced meat, place about a tablespoon of filling in the center, connect the edges of the flatbread and form an oblong cutlet. It is convenient to do this using film. Then dip the cutlet in 1 egg, roll in breadcrumbs and fry in vegetable oil.
Place the cutlets in the pan and place in the oven for 5-10 minutes.
Well, choose the side dish according to your taste;)

First you need to prepare the filling for the cutlets. To do this, pass a piece of raw liver through a large grinder, and cut the onion into small cubes.

Place butter, 3 tablespoons of vegetable oil in a frying pan and heat. Add onion and fry for 5 minutes.

Then, lay out the liver. With continuous stirring, fry for another 3 minutes. The liver should just thicken, but not become completely cooked. Salt and pepper the filling.

Place it immediately on a plate to stop further cooking in the hot pan. Let it cool down.

In the meantime, you can do the chicken fillet. It must be washed, drained and cut into pieces. First, you need to cut off the small fillet, then cut the large fillet into two parts lengthwise, according to the thickness of the piece. One fillet will yield 3 pieces. This is how you need to cut all the fillets.

Now he needs to be repulsed. To do this, moisten the board with water so that the meat does not stick to it. Cover it with film to prevent splashes. Using a wooden hammer, beat it over the entire surface so that the piece is of the same thickness. There is no need to be particularly zealous, as the chicken is very tender and the meat may tear. Thick edges must be beaten harder and longer than thin edges or the middle.

Lightly salt and pepper the fillet. Place some cooled minced meat in the middle and roll into a roll. You can try wrapping it in an envelope.

Press the finished cutlet well with your hands, giving it the desired shape.

Dredge all cutlets in flour, then in egg and again in flour or breadcrumbs. If there is a breadcrumb coating on top, let the cutlets stand for about 40 minutes so that it sticks to them better and does not fly off in the pan.

Now you need to pour vegetable oil into the frying pan, heat it and place the cutlets.

Fry on both sides with the lid open until cooked over low heat. This takes approximately 7-10 minutes on each side.

Beef liver in the filling can be replaced with chicken liver. Then the minced meat will be more tender. It is better to serve chicken cutlets stuffed with liver with vegetables and herbs, and hot.

Poultry dishes Zvonareva Agafya Tikhonovna

Stuffed chicken cutlets “Princess”

Stuffed chicken cutlets “Princess”

Beat the prepared chicken fillet with the bone and place minced liver on it in the form of a bar, cover it with a beaten slice of small fillet from which the tendon has been previously removed, then wrap the fillet, give it the shape of a cutlet, dip in egg lezon (beaten protein mass), salt, pepper, bread in white breadcrumbs and fry in a very hot frying pan in oil until a light brown crust is obtained. Bring the cutlets to the oven until ready.

When serving, place the cutlets on croutons; serve as a side dish with shavings of potatoes, green peas, canned fruits, and herbs.

Compound: chickens - 400 g, chicken liver - 60 g, butter - 100 g, egg - 2 pcs., white bread - 80 g, crackers - 30 g, potatoes - 400 g, peas - 100 g, parsley, salt, pepper.

From the book All about alcoholic drinks author Dubrovin Ivan

CAKE “PRINCESS ON COFFEE BEANS” Required: 5 eggs, 200 g sugar, 8 tbsp. l. starch, 3 tbsp. l. cocoa powder, 1 tsp. baking powder. For filling: 1.5 cups cream, 0.5 cups strongly brewed coffee, 2 tbsp. l. sugar, 0.25 cups cognac, 2 tsp. gelatin, black grains

From the book All about champagne author Dubrovin Ivan

COCKTAIL “PRINCESS” Required: 50 g tangerine liqueur, 50 g lemon juice, 70 g champagne, 50 g mineral water, blue grapes, tangerine slices, 1 egg, 50 g ice cream, 1 tbsp. l. sugar, 70 g cream, ice cubes. Method of preparation. Knead

From the book Cold Appetizers and Salads author Sbitneva Evgenia Mikhailovna

“Princess” shrimp Shrimp – 12 pcs., small carrots – 500 g, brisket – 12 slices, young corn – 250 g, tomato juice with pulp – 200 g, vegetable oil – 60 g, vegetable broth – 4 tbsp. spoons, ginger, green onion, lemon balm, sage leaves, salt, red hot pepper – 1

From the book In My Grandmother's Kitchen: A Jewish Cookbook author Lyukimson Petr Efimovich

His Majesty Salmon and the “Princess of the Nile” Here, perhaps, it’s time to say that “fish day” is not a Jewish concept. Personally, I met him when I was either thirteen or fourteen years old and I voraciously swallowed everything I came across. historical novels at hand.

From the book Your Pizzeria author Maslyakova Elena Vladimirovna

“The Princess and the Knight” Required: 250 ml milk, 15-20 g yeast, 60-70 g sugar, 90 g vegetable oil, 200 g flour. For filling: 150 g cheese, 20-25 g red and black caviar, 5 tomatoes , 3 cucumbers, 6 radishes, 150 g sausage, 20 g butter. Method of preparation. Heat the milk, dilute

From the book New Year and Christmas festive table author Konstantinova Irina Gennadievna

“The Princess and the Pea” Required: egg, 250 ml milk, 90 g vegetable oil, 150-200 g flour, 30 g lemon zest, salt. For filling: 5 potatoes, 4 carrots and cucumbers, 3 green apples, kiwi and onions, 150 g sauerkraut, 250 g canned peas, 90 g vegetable

From the book Salads for the New Year's table author Zaitsev Viktor Borisovich

Cutlets stuffed with liver Pork – 1 kg Liver – 200 g Eggs – 2 pcs. Onions – 2–3 pcs. Lard – 150 g Stale roll – 1 slice Milk, butter, animal fat, ground crackers, pepper, salt Filling: pour boiling water over the liver, cut off the film , pour milk for 2 hours.

From the book Ladle No. 1/1 author Cooking Author unknown -

Salad “The Princess and the Pea” Ingredients: 250 g canned peas, 200 g ham (or sausage), 2 tomatoes, 1 onion, 1 glass of mayonnaise, 50 g cheese, 50 g parsley, salt to taste. Method of preparation: Cut the ham into strips. Grate the cheese on a coarse grater. Peel the onion and

From the book Homemade Meat Delicacies author Vasilyeva Yaroslava Vasilievna

Veal cutlets stuffed with 100 g veal, 3 tsp. flour, 0.5 eggs, 1 tsp. ground white crackers, 30 ml milk, 30 g champignons, 10 g ham or tongue, 1 tsp. butter, 1 tbsp. l. fat for deep frying, ground black pepper and salt to taste. Cut the veal into wide pieces

From the book Odessa cuisine author Potanina Irina Sergeevna

Cutlets stuffed with liver 650 g beef, 100 g pork, 100 g chicken liver pate, 0.5 cup milk, 1 clove garlic, 125 g green onions, 1 egg, ground crackers, 50 g melted butter, pepper, salt, herbs .Make minced meat from beef and pork. Add milk, pepper,

From the book Delicious Bean Dishes. Cheap, satisfying, healthy author Zvonareva Agafya Tikhonovna

Stuffed cutlets 300 g beef fillet (or good meat), 2 eggs, 1 onion, a bunch of herbs, breadcrumbs, half a glass of sour cream, 50 g tomato paste, 200–250 ml vegetable oil for frying, salt and ground black pepper - to taste. We set the eggs to boil, wash the greens and give

From the book Stories of Simple Food author Stakhov Dmitry

Cutlets stuffed with cream 400 g beef or mixed minced meat, 80-100 g bacon, 1 onion, 3-4 tbsp. spoons of milk, 2-3 tbsp. spoons of thick cream, 1 tbsp. a spoonful of flour, breadcrumbs, a little margarine or vegetable oil, salt to taste. Chop the onion and bacon very finely and

From the author's book

Chicken cutlets stuffed with 450 g chicken or chicken meat, 25 g dried mushrooms, 1-2 onions, 60 g peeled walnuts, 50 g butter, 1 egg, 70 g stale wheat bread, 50 g fat, pepper, salt. Skip the meat through a meat grinder along with internal fat,

From the author's book

The Princess and the Pea If Odessa residents had to buy the sympathies of Paul I with the help of oranges, then his son, Emperor Alexander I, loved Odessa quite sincerely and disinterestedly. And the point here is not only about justice and the desire to restore the wings clipped by Alexander’s father

From the author's book

Stuffed chicken cutlets “Princess” Ingredients: chickens - 400 g, chicken liver - 60 g, butter - 100 g, egg - 2 pcs., white bread - 80 g, crackers - 30 g, potatoes - 400 g, peas - 100 g, parsley, salt, pepper. Beat the prepared chicken fillet with bones and place