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Chicken zrazy with mushrooms

Chicken Zrazy with Mushrooms

Wonderfully tasty, tender patties — with a delicious surprise inside! These chicken zrazy with mushrooms will win over any fan of chicken dishes. Tender poultry and a juicy mushroom filling make a great pair, hearty enough to satisfy even the biggest appetite. Fragrant and mouthwatering!

Natusik

Recipe author

Composition / ingredients

Servings:

Chicken fillet

White bread

Milk

150

Eggs

Onion

Garlic

Salt

Ground black pepper

Button mushrooms (any mushrooms)

400

Onion

Eggs

Sour cream

Salt

Breadcrumbs

Butter (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 13 g

Fats 24 % 6 g

Carbohydrates 24 % 6 g

121 kcal

GI: 33 / 0 / 67

Cooking method

Step 1:

How do you make chicken zrazy with mushrooms? Cut the chicken into large pieces. Peel the onion and quarter it. Peel the garlic. Pour the milk over the bread, let it soak for a bit, then squeeze out the excess. Now turn the prepared ingredients into a ground mixture: run the chicken, onion, garlic, and bread through a meat grinder. Or, for another option, put it all in a blender and pulse. Beat the eggs into the mixture.
Step 2:

Wash and chop the mushrooms and fry them in a little vegetable oil over medium heat, stirring. After 3 minutes, add the onion and fry together for another couple of minutes.
Step 3:

Beat the eggs with the sour cream, pour the mixture over the mushrooms and onion, and cook it into an omelet.
Step 4:

Let the omelet cool, then cut it into pieces. Shape the ground chicken into flat patties and place some filling on each.
Step 5:

Now form medium-sized oval patties, sealing the filling inside, and roll them in breadcrumbs. Fry the zrazy in butter over moderate heat on both sides until golden brown and cooked through. Keep the heat moderate so the patties have time to cook all the way. Add a little vegetable oil to the butter to keep it from burning.
Step 6:

Serve with your favorite side dish and a salad.
Step 7:

Enjoy!

"Zrazy" is the name for stuffed patties, and both the filling and the meat can vary widely. This time mine are chicken with mushrooms. Sometimes I add chopped dill to the mushroom omelet that goes inside — a little fresh herb never hurts in cases like this. Because the mushrooms are bound in an omelet rather than loose, the filling holds together, which makes these zrazy very easy to eat. Serve them for lunch or dinner; I like them best with mashed potatoes, but they're also delicious with other sides like rice, buckwheat, or pasta.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read more here.
Every oil is only good up to a certain temperature — its smoke point, where it starts to burn and form harmful compounds. To learn how to judge frying temperature and pick the best oil for the job (and which to avoid), read more here.
Instead of fresh mushrooms, you can use frozen or dried ones (you'll need 5–6 times less dried than fresh). Thaw frozen mushrooms however is convenient (for example, in the microwave on the appropriate setting — check your appliance's manual) and drain the liquid. Or, if the extra liquid won't hurt the recipe, use them without thawing. Dried mushrooms should be rinsed well, since they aren't washed before drying, then soaked in cold water for at least 2–3 hours.