Chicken Cutlets “Bird’s milk”

Wonderful, delicious chicken cutlets “Bird’s milk” will not leave indifferent your family and family. Delicate, aromatic, and juicy filling of cheese, eggs, and herbs will surprise you with its taste.

Summary

Ingredients

For minced meat:

• Chicken fillet – 800 g
• Egg (small) – 1 pc.
• Onions (medium) – 1 pc.
• Garlic – 2 cloves
• Bread crumbs – 2 tbsp
• Salt
• Ground black pepper

For filling:

• Hard cheese – 100 g
• Boiled eggs – 2 pcs.
• Butter – 50 g
• Dill greens – 0.5 bunch
• Parsley greens – 0.5 bunch
• Salt

For breading:

• Eggs – 2 pcs.
• Milk – 2 teaspoon
• Flour – 3-4 tbsp
• Breadcrumbs
• Salt

For frying:

• Vegetable oil

Instructions

1. To prepare the filling, I rub cheese and boiled eggs on a coarse grater.
2. Finely chop the dill, parsley. I add salt and spices to taste. I mix the resulting mass.
3. Add softened butter and stir.
4. I sculpt oval blanks from the resulting mass. I send them to the freezer or refrigerator for a cooling, so that the mass solidifies.

   

5. Chopped chicken fillet, onion, and garlic are minced.
6. Add the egg, salt, pepper, and mix.
7. The mass turns out to be thin, so I add a couple of tablespoons of bread crumbs. I mix until a homogeneous plastic mass.
8. I pour flour and bread crumbs into the plates. I prepare a mixture of eggs, milk, add some salt.
9. From minced chicken with my hands, I make a cake, on which I spread the frozen filling.

   

10. Gently wrap the stuffing in the minced meat.
11. First, roll the minced chicken cutlets in flour, then dip them in the egg-milk mixture for a couple of seconds and roll them in breadcrumbs.
12. From the specified number of ingredients, 10 cutlets were obtained.
13. I spread chicken cutlets with cheese and herbs in a preheated pan with vegetable oil. I fry the minced chicken cutlets over medium heat for about 5 minutes, until a golden crust forms on each side.

    

14. I put the fried chicken cutlets with the filling on a baking sheet and send them to the oven, preheated to 200 degrees, for 15-20 minutes, until tender.

    

15. Chicken cutlets “Bird’s milk” are ready. Bon Appetit!