Cutlets with egg and green butter

Egg cutlets are fraught with a surprise: it looks like an ordinary dish, but under a layer of minced meat it hides an unusual filling.

• Recipe author: Yulia Magay
• After preparation, you will receive 6 servings
• Total recipe preparation time: 50 minutes

Ingredients

• Eggs 9 pieces
• Garlic 2 cloves
• Salt to taste
• Dill 2-3 sprigs
• Parsley 2-3 sprigs
• Butter 80 g
• Minced meat 600 g
• Ground black pepper to taste
• Breadcrumbs 50 g
• Vegetable oil 4-5 tbsp. spoons

Cooking method

• Boil six eggs hard-boiled, cool, peel and cut in half, remove the yolks.

  Boiled yolks can be used to make salads or sauces.

• Peel the garlic, chop finely and grind with a pinch of salt. Chop the dill and parsley very finely.

• Mix softened butter with garlic and herbs, add salt to taste.

• Fill the boiled proteins with a little oil, combine the halves and put them in the refrigerator for 20-30 minutes.

• Add one raw egg to the minced meat, salt and pepper to taste, mix thoroughly.

• Divide the minced meat into 6 equal parts. Form each into a thin cake.

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• In the center of each flatbread, put the squirrels with butter, cover them well with minced meat and give the cutlets an even rounded shape.

• Whisk remaining eggs with a pinch of salt. Dip the cutlets in eggs and then roll in breadcrumbs.

• Heat the vegetable oil and fry the patties for 3-4 minutes on each side until tender.

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