Brizol in Lavash
Description
The recipe won't take much time. In French, "brizol" means "fried in egg or omelet," so cutlets are also considered brizol. As you can see, we frequently prepare exquisite French restaurant dishes at home without even realizing it! Today I want to share with you a recipe that will help diversify your everyday menu—brizol in lavash. As you'll notice, the list of ingredients for this dish is very short and simple, yet the result is an absolutely stunning dish both in taste and appearance. Indeed, the French are culinary masters who can create a true masterpiece out of almost nothing. Brizol in lavash is quite caloric and filling, so you can serve it for lunch with your favorite side dish, or present it as an appetizer for a festive occasion. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Chop the onion finely with a knife or in a food processor, then add it to the minced meat. Season with salt and pepper to taste. Knead the mixture thoroughly and divide it into two equal parts. Cut the lavash sheet into two squares or cut out two circles so that they fit in the frying pan. Spread the prepared minced meat evenly in a thin layer over each lavash sheet.
- 3
Step 3
Beat 2 eggs with salt and pepper to taste. Pour half of the mixture onto a flat plate, place a sheet of lavash on it, then pour the remaining egg mixture on top and spread it evenly with a spatula.
- 4
Step 4
Carefully pour the lavash with filling dipped in egg into a preheated pan and fry first on the lavash side for just 1-2 minutes, then flip it over to the filling side and cook under a lid over low heat for 7-10 minutes.
- 5
Step 5
Place the ready brizol on a plate; similarly, prepare the second brizol.
- 6
Step 6
You can serve brizol in lavash any way you like. You can simply roll it into a tube and secure it with green onions and garlic. Or you can wrap some filling in it—fresh vegetables, processed cheese, etc.
- 7
Step 7
Serve the brizol hot and enjoy your meal!