Filled cutlets can even be served on a festive table, guests will be intrigued by such an appetizing dish and will definitely ask you for its recipe. Well, it's up to you to share it or not, perhaps you want to keep this little culinary secret and pass it on by inheritance, constantly surprising your guests with exquisite ruddy cutlets.
For the filling, use processed cheese like Druzhba, although today this product may have completely different names. Try not to buy cheap cheese curds - they can ruin the taste of the whole dish. From minced meat, give preference to pork - it is quite fatty, thanks to which the cutlets will turn out to be juicy and tender in taste.
Ingredients:
Minced pork - 500 g
Onion - 1 pc. (small)
White bread - 2 slices
Chicken egg - 1 pc.
Bread crumbs - 100 g
Salt and pepper to taste
Processed cheese "Druzhba" - 1 pc.
Vegetable oil - 60 ml
Preparation:
1. If you purchased frozen minced meat, defrost it at room temperature (it will take about 1 hour). Soak the bread slices in warm water, optionally in milk (with such bread, the cutlets will taste more tender). Peel the small onion, rinse under running water and grate into the minced meat. Transfer the minced meat to a deep container. Beat a chicken egg into it, lightly squeeze the bread out of the liquid and send it to the same bowl.
2. Season with salt and pepper to taste. You can add a couple of pinches of dried thyme, rosemary or other aromatic herbs and spices. Mix the minced meat thoroughly so that all ingredients are evenly distributed over it.
3. Peel the processed cheese from foil, cut into slices 0.5 cm thick. Moisten your palms in water and form a small cake from the minced meat, put a piece of cheese on it.
4. Pinch the edges, giving the piece a rounded patty shape.
5. Roll in bread crumbs on all sides. If they are not available, then use premium wheat flour. This is necessary to obtain a golden brown crust after frying.
6. Heat vegetable oil in a skillet by placing it on the stove and using medium heat. Put the blanks in hot oil. It is in the hot, otherwise in unheated breadcrumbs will get wet and remain in the oil itself, fuming and burning, and the cutlets will turn out without a golden crust. Fry for 2-3 minutes until golden brown.
7. Turn over to the other side, reduce heat to minimum and cover the container with a lid. Steam the cutlets for about 5-6 minutes so that they cook well inside.
8. Then transfer the cheese-filled meat patties to a plate and serve hot so that when slicing or biting, the melted cheese inside stretches and flows out of them.
Garnish with fresh herbs and place the sauce alongside.
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