Everyone is wondering what delicious to cook for lunch. I want to share my ideas with you to make your life a little easier. We are preparing meat pockets stuffed with onions and fresh herbs. Rice is perfect as a side dish.
Place meat between plastic bag and pound thin without tearing (should not be glossy or transparent)
Season meat with salt and pepper
Refrigerate for 15-20 minutes (can be prepared overnight and left refrigerated)
Start cooking rice using your preferred method
Chop fresh dill and parsley finely, removing thick stems; finely chop bulb onions without blending them to paste
Mix chopped herbs with onions, add a pinch of salt
Cut butter into small cubes
Spread herb-onion filling on one edge of each meat piece, leaving edges free; add a butter cube to each portion
Fold meat over filling and press edges to seal (adjust irregular edges to fully enclose filling)
In two shallow dishes: mix flour with salt in one; beat eggs with salt and pepper in another
Heat vegetable oil and add butter to a large skillet, bring to medium heat
Roll each pocket in salted flour, then dip in beaten egg, coating thoroughly
Place pockets in hot oil and fry over medium heat without covering for 5 minutes; flip and fry for 5 more minutes; flip and fry for 2 minutes; flip and fry for 2 minutes (total about 14 minutes until golden and internal temperature reaches 63°C/145°F)
Meanwhile, heat butter in a separate skillet over low heat, add remaining herb-onion mixture, and sauté for 5-10 minutes until onions are soft and transparent
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