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Stuffed cutlets

Stuffed Meat Cutlets

A tasty ground-meat dish for any occasion. Cutlets are one of my all-time favorites — they cook fast, always turn out well, and disappear in no time. There are countless ways to make them, but here I'm sharing stuffed cutlets with a filling of green onion and egg. They come out delicious, pretty, and juicy.

Alinka

Recipe author

Composition / ingredients

Servings:

Ground meat

350

Onion

Eggs (1 egg in the meat mixture, 2 eggs in the filling)

Potato

Green onion

0.3

Flour

Salt

0.7

Ground black pepper

0.5

Sunflower oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 8 g

Fats 54 % 19 g

Carbohydrates 23 % 8 g

238 kcal

GI: 63 / 0 / 38

Cooking method

Cooking time: 50 min

Step 1:

How do you fry stuffed cutlets? Gather the ingredients you'll need.
Step 2:

Hard-boil two of the eggs.
Step 3:

Finely chop the peeled onion.
Step 4:

Grate the raw peeled potato on the fine side of a grater.
Step 5:

In a separate bowl, combine the ground meat, one raw egg, the chopped onion, the grated potato, salt, and ground black pepper. Mix well until you have an even cutlet mixture.
Step 6:

Make the filling. Chop the cooled hard-boiled eggs with a knife.
Step 7:

Finely chop the green onion.
Step 8:

Combine the chopped eggs and green onion.
Step 9:

Form the stuffed cutlets. Shape a portion of the meat mixture into a well, tuck a little of the egg-and-onion filling inside, then pinch the edges closed and round it into a patty.
Step 10:

Dredge the cutlets in flour and place them in a preheated skillet greased with sunflower oil.
Step 11:

Fry the cutlets over medium heat until cooked through.
Step 12:

Serve the finished stuffed cutlets with any side dish you like. Enjoy!

To keep your eyes from stinging while you chop the onion, rinse both the onion and the knife in cold water. Your cutting board won't pick up the oniony smell if you rub it with a piece of lemon before chopping.
Any oil is only good up to a certain temperature — its smoke point, past which it starts to burn and forms harmful compounds. Choose an oil with a high smoke point for frying.