Step-by-step recipe for making stuffed cutlets. How to cook delicious stuffed cutlets How to stuff cutlets

Recipe for stuffed cutlets: what can you stuff the cutlets with? What to add to the minced meat to make the cutlets juicy. How to properly stuff cutlets.

A cutlet with a surprise inside can add variety to an ordinary menu. But preparing such a dish is more difficult than the simple version. In this article, we will tell you how to properly make delicious filled meatballs so that they do not fall apart during frying, and we will advise you on the best products to choose as the secret ingredient.

Cutlets with filling inside: what can you stuff with them?

In fact, there are a great many combinations, and the combinations depend on the taste preferences and imagination of the cook. We can only provide recommendations and give some of the most common simple options.

Important: When wrapping the filling in minced meat, the filling should already be ready, not raw. Heat treatment is required only for the meat; at the same time, it is soaked in the juices of the secret ingredient.

Toppings for chef cutlets:

Hard cheese. Combined with onions and fresh herbs, but often used alone.
Chicken eggs. A very common filling ingredient. They are combined with fresh onions, dill and hard cheese.
Spinach. This herbaceous plant is very healthy, and in combination with pork or chicken meat it is also tasty.
Liver. A product for everyone. The main thing is not to use beef with poultry meat and vice versa.
Mushrooms. It doesn’t matter whether it’s champignons or any other, but they should be placed in the minced meat already fried or boiled. Possibly with onions.
Butter with herbs. I immediately remember chicken Kiev. This filling will make even chicken fillet juicy, and the taste is so perfect that everything else becomes unnecessary.
Vegetables. Carrots, cabbage, potatoes or onions make the dish so satisfying and self-sufficient that you don’t even need a side dish.

Alternatively, it is not necessary to place other products inside. Cutlets “stuffed on top” are baked in the oven. As a rule, butter, lard or cheese are placed on the cue balls.

This is interesting: There is a separate subtype of two-layer cutlets, on which fillings from various products are placed. The meat is used as a pillow - as an analogue of dough.

Stuffed cutlets have a variety of recipes, because there are a great many combinations of ingredients. We'll provide some simple options to make the basic process easier to understand. After this, it will be a series of experiments to find the ideal option.

Minced chicken cutlets with filling: recipe with photo

As a main dish, we offer a dish made from simple ingredients that are easy to obtain and prepare. The main secret lies not even in them, but in the process of sculpting the balls, which we will talk about in detail. When making cutlets with filling, you need to remember that the slightest deviation from the sequence of actions will result in failure.

This is interesting: Such balls are called “chef cutlets” due to the fact that each chef can use them to create his own individual signature dish.

Cooking time: 60 minutes

Number of servings: 6

Energy value

calorie content – 282 g;
proteins – 25.8 g;
fats – 10.4 g;
carbohydrates – 21.5 g.

Ingredients

chicken fillet – 800 g;
onion – 1 pc.;
eggs – 5 pcs.;
breadcrumbs - 2 tbsp;
garlic – 1 clove;
salt – 1 tsp;
ground black or white pepper – 2 pinches;
hard cheese – 100 g;
butter – 50 g;
milk – 2 tsp;
flour – 3 tbsp;
bread crumbs – 0.5 loaves;
fresh herbs (dill, parsley) – 15 g.

Step-by-step preparation

Remove the butter from the refrigerator to soften slightly at room temperature.
Scroll the fillet pieces through a meat grinder. It’s better twice so that the structure is more delicate. Beat in 1 egg.
Remove the garlic husks, pass through a press and pour the resulting product into the total mass. To stir thoroughly. If the minced meat turns out liquid, you can add breadcrumbs. The main thing is not to overdo it, otherwise the mass will not stick together well. Cover the container with cling film and place in the refrigerator.
Boil 2 hard-boiled eggs. Grate them and cheese. Place everything in a deep bowl. Wash and finely chop the greens. Add it there too. Add oil and mix everything well. To taste. If necessary, you can add a little salt. The consistency of the filling should resemble plasticine.
Using a spoon, divide the cheese and egg mass into portions and shape them into small oblong lumps. This will be the “core” of our cutlets. Place the blanks in a container and place them in the freezer for 15 minutes so that in the future the filling does not leak out of the cutlet when frying.
Break the remaining 2 eggs into a shallow bowl. Salt and pour in milk. Whisk the liquid with a fork or whisk until smooth. Do not allow foam to appear.
Sift the flour onto a flat plate, and on another place bread crumbs or breadcrumbs in the same volume - 3 tbsp.
Remove the preparations from the refrigerator. Take some minced meat with wet hands, make a flat cake and put the filling in the middle. Cover it on all sides, forming a kind of immediately. The frozen ingredient should not peek out from under the meat. Dip the product in flour, dip in the egg mixture and bread with bread crumbs. Repeat your steps until the minced meat is finished.
Place a large frying pan over medium heat. Heat 2 tbsp. vegetable oil and place the cutlets. Not too tight so there is room for easy turning.
Fry on both sides until a crust appears. You will have to change the position of the meat slices several times to ensure they cook evenly.

Cutlet recipes

10 pieces.

1 hour 30 minutes

220 kcal

5/5 (2)

There are probably no people in the world who don’t love cutlets! How can you not love this rosy, appetizing, aromatic and juicy culinary miracle! There are a great many recipes for making cutlets. The cutlets come in meat, fish, vegetables, and with filling - everyone can choose to their taste. But we can say with confidence that the cutlets with filling are the most tender and juicy. Children especially love cutlets with a “surprise,” but adults won’t refuse them either.

Now let's get down to business! Today we are preparing minced chicken cutlets stuffed with eggs and cheese called “Bird's Milk”.

Kitchen tools:

meat grinder;
containers for minced meat;
fillings and breadings;
cutting board;
spoon;
fork;

grater;
container for cooling the filling;
pan;
spatula;
baking dish.

Ingredients

Name	Quantity
For minced meat
Chicken fillet	600-700 g
Egg	1 PC.
Onion	1 PC.
Breadcrumbs	2-3 tbsp. l.
Salt	taste
Black and red ground pepper	taste
Garlic	1 clove
For filling
Hard cheese	100 g
Hard boiled eggs	2 pcs.
Butter	50 g
Greens (dill, parsley, green onions)	1 bunch
Salt	taste
For breading and frying
Eggs	2 pcs.
Milk	2-3 tsp.
Salt	taste
Flour	2-3 tbsp. l.
Bread loaf (yesterday's)	½ loaf
Vegetable oil	100 g

How to choose the right ingredients

It is better to prepare minced meat for cutlets yourself. To do this, you can use both chicken fillet and meat from another part of the carcass.
Garlic and ground red pepper are optional. They will give the cutlets a slight spicy spiciness. The same applies to the green onions in the filling.
The bread loaf for breading can be safely replaced with breadcrumbs.

Step-by-step recipe for making stuffed chicken cutlets

Grind the fillet and onion into minced meat in a meat grinder.
Add egg, salt, ground black and red pepper, chopped garlic, breadcrumbs to the minced meat.
Mix everything well. The minced meat should turn out soft, airy and, at the same time, mold well. Our minced meat is ready. Cover it and set it aside for a while.
The next step is preparing the filling. To do this, grate cheese and boiled eggs on a fine grater.
Transfer everything into a container. Add finely chopped herbs and softened butter there. Salt to taste.
Mix very well. The filling should be plastic in consistency and easy to mold.
Now divide the filling into portions (about a tablespoon) and form small cutlets. Place the prepared filling in a container, close it and put it in the freezer for 15-20 minutes. It should cool well.
Another equally important step is preparing the breading. To do this, whisk the eggs, milk and salt thoroughly with a fork.
Pour flour into a separate container. Grate yesterday's stale loaf on a coarse grater.
We take out the container with the filling from the refrigerator, which has already cooled and become dense.
Now the most crucial moment is the formation of cutlets. We wet our hands in water and separate a small amount of minced meat, from which we make a flatbread, and put the filling in the middle of the flatbread. We form the cutlet so that the filling is completely covered.
After this, roll the cutlets in flour, then dip in the egg and bread in bread crumbs.
Our cutlets are completely “dressed in fur coats”.
Pour a small amount of oil into a frying pan, heat it and place the cutlets. Fry them on both sides until golden brown.
But that is not all! According to our recipe with photo, the stuffed cutlets need to cook a little longer in the oven. To do this, take a baking dish and place the cutlets into it. Preheat the oven to 180 degrees. Place our cutlets in the oven for 15-20 minutes and bring them until fully cooked.

The cutlets have a crispy bread crust, but the inside is very tender, juicy and soft. They are best served piping hot, with a glass of good dry white wine.

How to serve these cutlets correctly

What should you serve the cutlets with? With a side dish of course! Without a side dish, the cutlet lies alone on an empty plate and is a pitiful sight! Almost anything is suitable as a side dish: boiled or baked vegetables, vegetable salads, mashed potatoes, fried potatoes, spaghetti, porridge.

If desired, you can also cook. There are a great variety of sauces (tomato, sour cream, mushroom, cream, vegetable, garlic), so that even the most sophisticated taste can be satisfied.

Video recipe for cutlets with Bird's milk filling

This video clearly demonstrates how you can prepare a culinary masterpiece from available ingredients. Be sure to check it out!

Cutlet secrets

To make the minced meat more juicy, you can add a few tablespoons of ice water.
Fry the cutlets in hot oil. In this case, the heat should be medium, since over high heat the breading can quickly burn, and the cutlet inside will remain uncooked.
A very good option is to fry the cutlets in melted butter.. This way they will be more fragrant.
It is better to chop the onion for minced meat in a blender or grate it on the finest grater.
I would like to draw your attention to the fact that the filling for minced meat cutlets can be very varied. This includes cheese with egg and herbs, and mushrooms with fried onions, and mushrooms with egg, and mushrooms with cheese, as well as vegetables, fruits, nuts or prunes. Shrimp is often used as a filling for fish cutlets. There is room for your imagination to run wild! And there’s no shame in serving cutlets stuffed with mushrooms and cheese on a festive table or pampering your family and friends for dinner.

Cutlet preparation options

Recipes and options for cooking cutlets are like stars in the sky. Both old classic recipes and new, recently created ones remain in demand. For example, the famous ones were created back in the 19th century, and are still very popular now. The rosy, fried bread crust and tender chicken fillet inside delight gourmets and connoisseurs of delicious food!

Recently, eating seafood has become very popular. They are used to prepare soups, salads, casseroles and much more. Including cutlets. For example, they are distinguished by a high content of protein, phosphorus and iron, which makes them indispensable in children's and dietary nutrition. Theoretically, crab sticks can also be classified as seafood. Not only salads are prepared from them. Housewives manage to cook. This dish is from the “Fast, cheap and cheerful” series. The cutlets turn out soft, juicy, appetizing and rosy, children and adults adore them.

Cereal cutlets are becoming popular among healthy food lovers. These dishes are often prepared during Lent. For lovers of tasty and easy-to-prepare dishes, we recommend trying rice cutlets. They turn out very soft and tender. And if you season them with mushroom sauce, you won’t be shocked at all.

For those who monitor their weight and their diet, these will be ideal. They will greatly please those who have digestive problems. The cutlets are cooked in a double boiler without the use of fat, so almost all vitamins, amino acids and proteins are preserved in them. And if you want to reduce the time you spend in the kitchen and standing at the stove to a minimum, then cutlets in a slow cooker will be a godsend for you. With this method of cooking, the cutlets are not only fried, but also simmered. This makes them very juicy and soft. Honor and praise to the man who invented this miracle of technology!

The world of cutlets is very diverse, so you have a lot of work to do. Dare, fantasize, be smart, and, of course, share your culinary finds in the comments!

How to cook delicious cutlets

Delicious and quick minced chicken cutlets with filling will help diversify your family's everyday and holiday table without any special expenses on your part!

1 hour 30 minutes

210 kcal

5/5 (4)

It often happens that ordinary dishes, such as cutlets, quickly become boring. What to do in this case? Should I cross them out of my culinary notebook forever? By no means, just upgrade! Today we will talk about how to prepare unusual minced chicken cutlets with filling step by step.

Any chef will tell you that stuffed cutlets can contain a variety of fillings inside; they can be filled with chopped herbs, cheese, vegetables, and chopped boiled eggs - such cutlets are called zrazy.

Ingredients for minced meat

Filling ingredients

hard cheese – 100 g;
hard-boiled chicken eggs - 2 pcs;
butter – 50 g;

greens - a small bunch;
salt - to taste.

Breading ingredients

chicken egg – 2 pcs;
milk – 2 teaspoons;

flour – 2-3 tablespoons;
bread crumbs - 0.5 loaves.

How to choose the right ingredients?

A good chicken fillet should be light pink in color, firm and without any unpleasant odor.
The more onions you add to the minced meat, the juicier the future cutlets will turn out. Therefore, you should choose a good fresh onion.
Although butter acts as a filling here, you should not skimp on it. Give preference to real oil without vegetable fats in the composition.

Step-by-step recipe for making cutlets stuffed with eggs and cheese

Prepare the minced meat

Prepare the filling

Prepare the breading

Form cutlets

Fry the cutlets

Video recipe for making cutlets stuffed with eggs and cheese

When a recipe has many steps, it is often difficult to figure out what and how best to do it. In this case, you can ask a skilled housewife to show by her own example all the intricacies of preparing a particular dish, in our case, cutlets with filling. Watch this video and everything will immediately fall into place!

A couple of secrets

No matter how much you would like to try raw minced meat for salt, never do this - any meat can be eaten only after heat treatment. Of course, everyone knows about this, but they often neglect this unwritten rule, so it would not be a bad idea to remind about it, especially for novice cooks.
The frying pan and the vegetable oil in it must be hot, otherwise the cutlets will lose their delicious crispy crust, no matter how thoroughly you bread them beforehand.
But when the crust sets, it is better to reduce the heat to medium and cover the pan with a lid. It’s better not to go too far from the stove when frying cutlets, otherwise you risk feeding the whole family unappetizing coals. Better not take risks!

Stuffed cutlets in the oven

If you prefer dishes baked in the oven, you can prepare cutlets with filling in this way.
To do this, repeat steps 1 to 4 inclusive, as shown in the previous recipe, and then place the formed cutlets on a baking sheet greased with butter and place in the oven preheated to 200°C. It takes about 30-35 minutes to bake cutlets with filling - during this period they have time to be thoroughly baked from the inside, and even acquire a golden brown crust.

What are these cutlets served with?

Stuffed cutlets are a truly universal dish that will be appropriate for both a weekday lunch and a holiday table. You can easily diversify your family’s daily meal with these cutlets, or you can serve them to dear guests.

The side dishes with which the filled cutlets are served may vary depending on your preferences: it can be mashed potatoes, pasta or rice, as well as any other porridge. On the festive table, cutlets with filling can be complemented with baked potatoes, vegetable salad, or can be served without a side dish.

Cutlet preparation options

The filling for minced meat cutlets can be anything. You are free to change the components of the cutlet filling according to your taste - believe me, the result will not be worse. If you want to make cutlets stuffed with mushrooms and cheese, simply use the recipe described, adding pre-fried mushrooms to the filling instead of eggs. With a little imagination, there will be no limit to the variety of your culinary discoveries.
And if you have acquired a taste for ordinary cutlets, they are now too simple and boring for you, continue to improve your skills and replenish your personal culinary treasure trove. Start with the classics and learn how to cook Pozharsky cutlets, whose juiciness and crispy crust will not leave any gourmet indifferent.
If you like to try everything new, do not be lazy to prepare rabbit cutlets - and you will definitely be guaranteed a novelty of taste.
Fish cutlets are familiar to everyone since childhood. Do you think the cutlet life of seafood is pumped into this? But no! Surprise your guests by preparing crab stick cutlets and become known as a connoisseur of original recipes.
And for warm family gatherings they are ideal, the unique taste of which evokes thoughts of the comfort of home.

Look for a recipe that will become your signature one, pamper your family and friends with delicacies, and share your impressions of your culinary achievements in the comments.

Cutlets are an integral part of our menu and diet. It would seem that such a dish could be prepared simpler: form a flat cake from the minced meat, fry it in vegetable oil and you’re done. Absolutely any meat is suitable: pork, beef, lamb or fish.

Over time, cutlets began to be stuffed with various fillings, cheese, mushrooms, eggs, seafood, even dried fruits.

Cutlets stuffed with cheese and herbs

The taste of a meat dish always turns out to be piquant and tender if you add a cheese filling with herbs to it.

For cutlets, meat with layers of fat is suitable, so they will be juicier. Neck is an ideal option. Wash the pork, dry it and cut it into pieces with a sharp knife. Fill the loaf with warm water and let it soften. Chop the greens. Remove the butter from the refrigerator and let it sit.

We twist the cut pieces of meat through an electric meat grinder twice so that the minced meat is soft and homogeneous. We place it in a plastic bag, release the air and beat it forcefully on the table. The longer you do this, the fluffier the cutlets will be. Dump the meat into a bowl, add salt, bread, spices and mix thoroughly.

Mix grated cheese with softened butter and herbs. It could be parsley, basil or dill.

Pour vegetable oil into a frying pan and heat it up. We wet our palms with water, take a piece of minced meat, flatten it on the palm of our hand, put the filling in the center and immediately seal the edges, forming an oblong cutlet.

Place in oil and fry until brownish.

Place the finished cutlets on a napkin or paper towel to remove the fat.

Meat cutlets with egg filling

This dish is most often prepared for children. A boiled quail egg is placed in the middle of the small cutlets. It turns out not only satisfying and healthy, but also appetizing when the white and yellow filling peeks out in the cut.

Components:

sternum – 450 g;
quail eggs – 5 pcs.;
oil – 3 tbsp. l.;
salt, seasonings – 0.5 tsp;
protein – 1 pc.;
unrefined oil - 2 tbsp. l.

Cooking: 55 minutes.

Calories: 178 Kcal/100 g.

For this dish, diet chicken or chilled turkey meat is best suited. Cut the fillet into cubes so that it is convenient to twist in an electric meat grinder. Fill the quail eggs with water and set to boil hard.

Beat the chilled egg white at low speed, add a pinch of salt to it - this will speed up the process. It is necessary to achieve stability of the protein mass. Drain the water from the eggs, let them cool and peel them.

Mix the finished minced meat carefully with the whipped egg white. Using this technology, you will get soft and tender cutlets. Add salt and seasonings to the total mass.

Wet your palms with vegetable oil, take a small lump of minced meat, evenly level it into a semicircle and place a small egg in the middle.

Fry the pasted semi-finished products in heated oil on both sides. If the cutlets are intended for children under two years old, then it is better to steam them.

Cutlets with mushroom filling in the oven

Meat cutlets are not only fried in oil on the stove, but also often baked in an electric oven. In this case, they are stuffed with chopped vegetables, for example, cabbage and carrots - the result is something like cabbage rolls. Rice is also often added and stewed in tomato, or stuffed with fried mushrooms. It turns out it’s also very tasty.

Components:

tenderloin – 700 g;
onion – 2 pcs.;
chanterelles – 200 g;
salt, seasonings - to taste;
bread – 2 pieces;
homemade milk – 100 ml;
oil – 50 ml.

Cooking: 85 minutes.

Calories: 246 Kcal/100 g.

We cut the pre-washed and dried pulp into slices. Pour warmed homemade milk over white bread.

Defrost the chanterelles, place them in a saucepan with heated oil and fry, stirring occasionally. We peel the onion, chop one head into half rings and add it to the mushrooms, chop the second into pieces and twist together with the meat in an electric meat grinder.

You don't have to take chanterelles. If there are none, any other forest or greenhouse species of mushrooms will do. This does not change the cooking principle.

Add the softened bread to the prepared minced meat, pour the remaining milk there, add some salt, crush with seasonings and knead thoroughly.

Place the fried mushrooms and onions on a plate and let cool completely. We start the electric oven at 185 °C. Grease the baking sheet with vegetable oil with a brush. We make cutlets and stuff them with mushroom filling. Distribute the semi-finished products onto a baking sheet and bake for fifty minutes. If you want to achieve a golden brown crust on the cutlets, first fry them in a saucepan in sunflower oil, but then baking will be reduced to twenty minutes.

Recipe for potato cutlets stuffed with cheese

Cutlets can be prepared not only from minced meat; there are also potato cutlets stuffed with cheese, mushrooms, cottage cheese, ham and poultry. This dish is called zrazy.

Components:

potato tubers – 5 pcs.;
butter – 100 g;
flour - 3 tbsp. l.;
breading – 50 g;
feta cheese – 150 g.

Cooking: 55 minutes.

Calories: 107 Kcal/100 g.

Peel the potatoes, chop them into slices and let them boil in salted water. It’s better to throw it into boiling water, so the vegetable will cook faster. When some of the water has already boiled away, add a small piece of butter almost at the end.

Cut the cheese into small pieces. Mash the finished potatoes with a masher, add flour in parts and mix thoroughly. It is better not to add salt to the puree; there is enough salt in the cheese.

Melt the remaining butter in a saucepan, scoop up the cooled potato mixture with a spoon, place a piece of cheese in the center, and seal the edges. Roll in a plate with breading and fry in oil. When you place the cutlets in the frying pan, use a spoon to slightly flatten them so that it looks like a patty.

With this dish it is usually customary to serve homemade thick sour cream or garlic sauce with herbs.

Chicken cutlets with a surprise inside of prunes

For lovers of exotic and unusual tastes, there are recipes for meat cutlets stuffed with dried fruits: dried apricots, dried prunes, figs and even raisins. They are not suitable as an everyday dish, but they are quite suitable for a formal table.

Components:

chicken – 1 piece;
cream – 60 ml;
egg – 1 pc.;
prunes – 50 g;
oil – 5 tbsp. l;
salt – 1 tsp;
flour – 2 tbsp. l.

Cooking: 65 minutes.

Calories: 184 Kcal/100 g.

We take a large domestic broiler and separate it completely from the bone. Grind all the meat, skin and pulp, in an electric meat grinder. Place pitted prunes in warm water and leave for seven minutes. Drain the water and lay it on a towel to dry. Cut the dried fruits into thin strips.

Add cream to the minced chicken, beat in the egg, add some salt and mix thoroughly. Take a piece of minced meat and beat it by throwing it into a bowl. Excess oxygen will be removed from the meat mass, and the cutlets will turn out softer.

We make cutlets with wet hands: put prunes in the center, pinch the edges and fry in heated vegetable oil, dipping in flour. To make the dish juicier, you can add a slice of butter along with dried fruits.

You can also add sesame or flax seeds to the filling. They will give the dish an unusual, but at the same time pleasant taste.

Fish cutlets stuffed with shrimp

Suitable varieties for fish cutlets include cod, pike perch, pollock, pike, and catfish. All of them have quite fatty meat and the dish will not turn out dry. And the seafood filling in the form of shrimp will only complement the taste.

Components:

som – 1 kg;
bread – 2 pieces;
salt - to taste;
shrimp – 200 g;
egg – 1 pc.;
onion – 1 pc.;
oil – 3 tbsp. l.

Preparation: 1.5 hours.

Calories: 121 Kcal/100 g.

We carefully cut the fish. Catfish is the most suitable, it has few bones, it has increased fat content and softness. The only caveat is that it has a specific smell. Before use, it is better to soak it in a weak soda solution for about an hour.

We cut it into small pieces and twist it together with the peeled and chopped onion. Beat the egg into the minced fish, add salt and mix well. Leave for fifteen minutes.

Place the shelled shrimp into boiling water for just a few minutes and immediately remove them onto a towel with a slotted spoon.

Pour vegetable oil into a saucepan, form something like a cutlet, put several shrimp in the center and seal the edges. If the minced meat seems watery to you, add two tablespoons of breadcrumbs or semolina.

Fry the stuffed fish cutlets on both sides for one minute, no longer, they cook very quickly. If you overcook them in a frying pan, they will turn out rough and tasteless.

If you want to get a tasty, healthy dish, then it is better to prepare the minced meat yourself. There will be confidence in what meat it is made from and the absence of cartilage, skin and chaff impurities, which are often found in store-bought minced meat;
Be sure to add bread softened in milk, broth, cream or water to the minced meat; the volume of the dish will increase and the cutlets will turn out juicier. But don’t overdo it; one or two pieces is enough to not overwhelm the meat or fish taste;
Sometimes housewives put an egg in the minced meat; experienced chefs are opponents of this method. They claim that it adds toughness to the dish;
Fish cutlets can be stuffed with more than just shrimp. Squid, cuttlefish or octopus are great options. The result is an exotic restaurant dish prepared in your home kitchen.

Using our recipes and tips, you will get very tasty stuffed cutlets. The main thing is to follow the recipe and cook in a good mood. Enjoy your meal!