Zrazy
Description
The dish is prepared without unnecessary complications. Previously, I associated zrazы with a mushroom filling inside. However, I decided to experiment and make a juicy filling with ham and green peas—it turned out very tasty! Be sure to try it. Serve the finished dish at the table.
Instructions
- 1
Step 1
For the filling, finely chop the onion and sauté in clarified butter until translucent. Add diced ham and cook for a short while.
- 2
Step 2
Place the frozen peas and heat until thawed and the liquid has evaporated.
- 3
Step 3
Add the flour and heat, stirring, for about a minute. Then pour in the broth and cook for another minute or two until thickened. Add the raw yolk, mix quickly and let thicken. Season with salt and pepper to taste.
- 4
Step 4
Cool the filling slightly, then add chopped dill and parsley. Mix well.
- 5
Step 5
Pound the skinless and boneless pork chops well, and cut through all the tendons. Place a spoonful of filling on each and fold them into a envelope shape.
- 6
Step 6
Thus, shape all the zrazy.
- 7
Step 7
Set up a breading station by placing flour, breadcrumbs, and beaten eggs seasoned with salt and pepper into separate convenient bowls. Add the breadcrumbs in portions, not all at once, otherwise they will become soggy from the egg. Coat the zrazy in flour, then dip them into the egg, and coat with breadcrumbs. Repeat the process with egg and breadcrumbs once more.
- 8
Step 8
Fry the cutlets in a suitable deep skillet, in shallow oil, until golden brown. Place the fried cutlets into a baking dish and finish cooking in a preheated oven at 180 degrees for 20-25 minutes.
- 9
Step 9
You can serve the zrazy simply with grated horseradish. But for greater authenticity, I served them with a side of potatoes with mushrooms.