Cutlets bird’s milk

Cutlets bird’s milk

Incredibly delicate cutlets, the name speaks for itself!


For stuffing:
— 500-700 g fillets of turkey or chicken
— 1 onion
2-3 cloves of garlic
— roll
— 1 egg
— salt pepper

For filling:
— 100-150 g of cheese grate on a fine grater
— 2 boiled eggs grate on a fine grater
— parsley and dill finely chopped
— 2 tablespoons of soft butter
— seasoning a mixture of peppers to taste

For batter:
— 2 eggs
— 3-4 tablespoons of sour cream or mayonnaise
— 1/2 hr of baking powder
— salt
— flour (the dough should look like a pancake)


From minced meat we make a lozenge, put stuffing, dip it into dough and fry in a frying pan on warmed vegetable oil until cooked.
Cutlets are made with a crispy crust.
Eaten as quickly as prepared)

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