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Bird's Milk cutlets

"Bird's Milk" Stuffed Chicken Cutlets

Fast, delicious, with a juicy filling — perfect for a special table! These "Bird's Milk" cutlets can be made with either chicken or turkey. Either way they come out wonderfully tender, thanks to the soft ground meat, the creamy filling, and a thin, crispy crust!

Julia M.

Recipe author

Composition / ingredients

Servings:

Ground chicken

600

Onion

Breadcrumbs

Garlic

Dried spices

Salt

Hard cheese

Eggs

Fresh herbs

Butter

Eggs

Flour

0.5

Breadcrumbs

0.5

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 13 g

Fats 38 % 15 g

Carbohydrates 28 % 11 g

227 kcal

GI: 18 / 0 / 82

Cooking method

Cooking time: 40 min

Step 1:

How do you make "Bird's Milk" cutlets? Gather your ingredients. You can buy ground chicken or make your own by running the meat through a grinder. Boil the eggs ahead of time for 7–9 minutes, then drain the hot water and cool them in cold water.
Step 2:

For the meat mixture, put the ground chicken in a roomy bowl. Peel the onion and garlic, rinse them in cold water, and mince — the onion very finely, the garlic through a press. Add the onion, garlic, and breadcrumbs to the meat and mix everything together.
Step 3:

For the filling, peel the boiled eggs and grate them. Grate the cheese on the fine side and add it to the eggs. Add the chopped herbs and softened butter, and mix it all together.
Step 4:

Once both mixtures are ready, you can start forming the cutlets.
Step 5:

With wet hands, take some of the meat mixture and flatten it into a patty. Put a little filling in the center, then seal the meat around it into a stuffed cutlet.
Step 6:

Form the rest the same way. The smaller you make them, the more you'll get.
Step 7:

Set up a breading station with flour, egg, and breadcrumbs.
Step 8:

Roll each cutlet in flour, dip in egg, then coat in breadcrumbs.
Step 9:

Add a little vegetable oil to a hot skillet and lay in the breaded cutlets.
Step 10:

Cook over low heat on all sides until golden brown. Keep the heat gentle so the cutlets have time to cook through inside.
Step 11:

Transfer the golden cutlets to a paper towel to blot off excess oil. Serve them hot. Enjoy!

Tip: the wrong pan can ruin even the best recipe. For how to choose the perfect pan for different dishes, see our guide.
For how to swap one type of cheese for another in your cooking, see our article on it.
Oils are only healthy up to a point — their smoke point, where the oil starts to burn and form harmful compounds. For how to pick the right frying temperature and the best oil for the job, see our guide.