Stuffed cutlets
Description
This is one of those recipes every woman should have in her repertoire, because knowing how to quickly turn a piece of frozen chicken breast, a bunch of dill, and a few tablespoons of butter into stuffed cutlets—yes, not just ordinary ones, but filled ones—is truly priceless! A woman who can do this will never go hungry in life. Actually, the recipe for stuffed cutlets can be easily adapted to personal taste—instead of butter and herbs, you can use grated cheese, finely chopped ham, liver pâté, or even chunks of canned pineapple. In short, the possibilities for creativity are endless! However, I personally prefer the version with butter—melting during cooking, it soaks into the chicken meat, making the cutlets so juicy that you'll want to lick your fingers clean.
Instructions
- 1
Step 1
Cut the chicken fillet into portioned pieces about 2 centimeters thick.
- 2
Step 2
Lightly pound on both sides with a mallet.
- 3
Step 3
Salt, pepper, cover with a lid, and let stand for half an hour.
- 4
Step 4
Wash, dry, and finely chop the dill.
- 5
Step 5
Prepare the butter.
- 6
Step 6
Beat the eggs.
- 7
Step 7
Place a little chopped dill and 1-2 teaspoons of butter in the center of each pork chop.
- 8
Step 8
Fold in half, shape as desired.
- 9
Step 9
Dredge in flour, then dip in eggs.
- 10
Step 10
And into the breadcrumbs.
- 11
Step 11
Sear over high heat in well-heated oil for 2-3 minutes on each side, then finish cooking under a lid over low heat for about 10 minutes.
- 12
Step 12
Serve hot with any side dish.