Original zrazy from minced chicken with liver filling and appetizing rusk crust. The zrazy is amazing, the combination of chicken and liver gives an unexpectedly pleasant taste, which is complemented by dried basil and thyme. Such zrazy goes well with any side dish.

Summary

Ingredients

• Chicken fillet (or chicken thigh fillet) – 500 g
• Chicken liver – 350 g
• Bulb onions (large) – 1 pc.
• Bread crumbs – 6.5 tbsp
• Egg – 1 pc.
• Flour – 2 tbsp
• Dried basil – 0.3333 teaspoon
• Dried thyme – 0.3333 teaspoon
• Salt – 0.5 teaspoon (to taste)
• Ground black pepper – 0.3333 teaspoon (to taste)
• Sunflower oil (for frying) – 80 ml

Any chicken meat is suitable for cooking zraz according to this recipe. I took a chicken thigh fillet, I did not use the skin.

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Instructions

1. Rinse the chicken meat and liver under cold water, pat dry with paper towels, and have a clean plastic bag or cling film ready.
2. Peel and rinse the onion. Mince the chicken meat and half of the onion through a meat grinder. Add to the ground meat: 2.5 tablespoons of bread crumbs, 1/4 teaspoon of salt, 1/3 teaspoon of dried basil, 1/3 teaspoon of dried thyme, and 1/3 teaspoon of ground black pepper. Mix thoroughly, then beat the mixture 15 times by scooping it into your hand and throwing it back into the bowl to develop its texture. Refrigerate while you prepare the liver filling.
3. Cut the remaining half of the onion into small cubes. Heat the sunflower oil in a large skillet over medium-high heat and fry the onion cubes for 2–3 minutes until they become transparent.
4. Mince the chicken liver through a meat grinder and transfer it to the skillet with the fried onions.
5. Increase the heat to high and fry the liver and onions together, stirring constantly, for about 3 minutes until the color changes from red to grayish. Season with the remaining 1/4 teaspoon of salt. Transfer the liver filling to a bowl and let cool for 1–2 minutes.
6. Set up three shallow containers for breading: pour the flour (2 tablespoons) into the first, beat the egg in the second, and place the remaining bread crumbs (4 tablespoons) in the third.
7. Divide the minced chicken mixture into 6 equal portions. Take one portion and shape it into a round patty, then place it on one side of the clean plastic bag.
8. Fold the bag over the patty and use your palms to flatten it into a thin, even layer. Carefully remove the bag.
9. Place 1/6 of the liver filling in the center of the flattened chicken cake.
10. Use the plastic bag to help fold the edges of the chicken over the liver filling, sealing it completely. Shape the package into an elongated, flat oval with pointed edges, using the bag as a guide to form a dumpling-like shape.
11. Repeat steps 7–10 to form the remaining 5 zrazy (6 total).
12. Bread each zrazy: coat lightly in flour, then dip in the beaten egg, then coat thoroughly with bread crumbs. Prepare as many as will fit comfortably in your skillet at once.
13. Heat about 80 ml of sunflower oil in the skillet over medium heat until it begins to shimmer.
14. Carefully place the breaded zrazy into the hot oil.
15. Fry for 5–7 minutes on each side over medium heat until the coating turns golden brown. Fry in batches if needed to avoid overcrowding.
16. Transfer the fried zrazy to a paper towel to drain any excess oil.
17. Serve the hot zrazy immediately with your choice of side dish.