Chicken cutlets with a surprise (multicooker Brand 37501)

[Meat dough:]

Chicken cutlets with a surprise (multicooker Brand 37501)

Category: Meat dishes

Ingredients
Meat dough:
Chicken thighs	3 pcs.
Bulb	1 PC.
Chicken egg	1 PC.
Wheat bun	1 slice
Wheat flour	1-2 tbsp. l.
Milk	50 ml
Salt, ground black pepper	taste
Spices: coriander, ground dill seeds, basil, rosemary, oregano, thyme, savory	taste
Filling:
Cheese	10 gr.
Garlic	2 cloves
Greens: dill, green onions
Salt
Semolina for boning
Vegetable oil for frying

Cooking method

• Wash the chicken thighs, put them in a multicooker bowl, add a little water to cover the bottom of the bowl, and simmer for 1 hour (less is possible).
• Cool, select fillet.
• Cooking meat dough.
• Pour the loaf with milk.
• Grind the chicken fillet along with the chopped onion (I did it with a blender). Add an egg, a roll, salt, pepper, spices to the minced meat. Grind.
• And only now we are adding flour in order to understand how much of it is needed. Minced meat turns out to be very tender, puree-like, but thick enough to keep its shape.
• 
• Cooking the filling.
• Grate the cheese. Grind the greens. Finely chop or squeeze the garlic through a garlic press. We combine everything and salt.
• 
• Cooking cutlets with a surprise.
• Pour some oil into the bowl. We turn on the multicooker to the "Fry-Vegetables" mode (if you cook in other multicooker, you can use the "Baking" mode).
• Put a tablespoon of meat dough on a damp palm. We make a deepening in the dough. Put a teaspoon of the filling into this depression.
• 
• Close the filling with the dough. Roll in semolina (carefully - the cutlets are very tender). We put it in the multicooker bowl. Fry until golden brown for about 10 minutes with the lid closed.
• 
• Serve hot
• 
• Here's the rift and cut
• 

The dish is designed for

8 cutlets

Cooking program:

Stewing, Frying-Vegetables (Baking)

Note

Yes, I completely forgot to say that flour should be added as little as possible so that the cutlets do not become very flourish and harsh (this is the same as with cheese cakes).

And to make the filling juicier, instead of dill it is better to add parsley (I just didn’t have parsley at that time, and I put dill, with dill it’s also delicious, but a little drier).

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Mmm, what delicious cutlets! We love chicken, and here's another interesting way, with preliminary preparation. Need to try
PS: Is 10 grams of cheese enough for such a quantity of minced meat?

Mmm, what delicious cutlets!

Thank you

PS: Is 10 grams of cheese enough for such a quantity of minced meat?

We have enough. If you want a more viscous filling, then you can put more.

: flowers: Yes, I already understood, in the last pictures I saw that there are more greens, and cheese as a binder. Thank you. Then another question, fry for 10 minutes on one side, or is this the total time?

in the last pictures I saw that there are more greens, and cheese as a binder.

Yeah, yeah, that's right

We fry for 10 minutes on one side, or is this the total time?

Just 10 minutes. There is really nothing to fry (the meat is already ready). But I still close the lid to steam it (there are still raw foods in the composition, albeit instant).

[manna]

manna, a wonderful recipe! And I thought that cutlets with a filling were called zrazy.

[manna]

manna, a wonderful recipe!

Thank you

Well, these cutlets are not exactly zrazy ... And not exactly cutlets ... They are something like fried chicken dough pies with green filling. Didn't know how to name them more precisely

God bless him, the name, if only it was delicious!

God bless him, the name, if only it was delicious!

Yes, I completely forgot to say that flour should be added as little as possible so that the cutlets do not become very flourish and harsh (this is the same as with cheese cakes).

And to make the filling juicier, instead of dill it is better to add parsley (I just didn’t have parsley at that time, and I put dill, with dill it’s also delicious, but a little drier).

Right now, I'll write this in the note to the recipe right away.