Cutlets “Bird’s Milk”

Chicken cutlets stuffed with cheese, eggs, butter, and herbs have a beautiful name “Bird’s milk” and are very tasty. With any side dish, these cutlets will go “with a bang”!

Cook: 2 hours

Servings: 10

Ingredients

For minced meat:

• Chicken fillet – 600 g
• Egg – 1 pc.
• Bulb onions – 1 pc.
• Garlic – 1-2 cloves
• Bread crumbs – 2 tbsp
• Salt to taste
• Ground black pepper – to taste

For filling:

• Hard cheese – 100 g
• Egg – 2 pcs.
• Butter – 50 g
• Greens (dill, parsley, onion) – 0.3 bunch
• Salt to taste

For breading:

• Egg – 2 pcs.
• Flour – 3 tbsp
• Bread crumbs – 6 tbsp

For frying:

• Sunflower oil – 100 ml

Directions

1. Prepare the filling first. Boil chicken eggs hard-boiled (for 10 minutes), cool them in cold water, and peel them. In a bowl, combine finely grated chicken eggs and hard cheese, chopped herbs, soft butter, and salt. Stir the filling ingredients until smooth.

   

2. With your hands moistened with water, form 10 oval blanks from the egg-cheese mass. Place the filling in the freezer for 30 minutes.

   

3. While the filling for the cutlets is in the freezer, prepare the minced meat. Cut the chicken fillet into small pieces. Peel and chop the onions. Peel the clove of garlic.
4. Pass the chicken meat with onions through a meat grinder, add garlic passed through a press to the minced meat. Add a chicken egg, a couple of tablespoons of bread crumbs to the minced meat, add salt and black pepper.

   

5. Stir the minced chicken for the cutlets until smooth.
6. Now we form the cutlets with filling. Remove the patty filling from the freezer. Divide the minced meat by eye into 10 parts. Turn each of them into a tortilla, in the center of which place the frozen filling. Shape into oval patties so that the filling is covered with minced meat on all sides.

   

7. Pour wheat flour into one bowl. In another bowl, loosen two eggs. Place the breadcrumbs in the third bowl. Now alternately roll the cutlets in flour, dip them in the egg mixture, and bread in breadcrumbs.
8. Fry the cutlets in sunflower oil on all sides until golden brown and transfer to a baking dish.
9. In an oven preheated to 200 degrees, bring the cutlets to readiness, within 20 minutes.

   

10. Bird’s Milk cutlets are ready to serve. Enjoy your meal!