Cutlets stuffed with eggs and onions. How to cook egg-filled cutlets. Required ingredients for cooking

09.10.2021

Onion cutlets with semolina will find a place of honor on the festive table. The rich spicy taste will appeal to everyone who loves variety in food and culinary experiments. Cooking is simple and has extremely affordable ingredients. As a result, very tender fluffy cutlets come out.

To cook onion cutlets you will need:

onions - 300 g;
semolina - 4 tbsp. l;
ketchup - 1 tbsp l;
chicken egg - 1 pc.;
chicken egg white - 1 pc.;
vegetable oil - 4 tbsp. l;
salt, pepper - to taste.

How to cook onion cutlets

Peel and rinse the onion. To cry less, soak it in cold water for 10 minutes.

It is better to use onions to get a beautiful appearance of cutlets. If you take red onions, they will darken when fried and make food unattractive.

We cut the onion as small as possible. In order not to cry, we dip the knife into cold water. We work in front of an open window away from a heated frying pan.

Put chopped onion into a deep spacious bowl, add semolina to it.

Break the chicken egg into a cup. We are convinced of its freshness, then we send it to a bowl with onions. Pour in the protein from the second chicken egg there. Freeze the yolk or use it immediately for other dishes.

Add ketchup. It will give an orange hue to the food.

Salt everything and season with black pepper.

Mix the components well.

Pour vegetable oil into the pan, heat well. We spread the cutlets with a tablespoon. Fry the cutlets over low heat for 5 minutes.

To put it primitively, zrazy are ordinary cutlets with a filling inside, but if you turn on your imagination, then an everyday dish instantly becomes a fantastic treat with a surprise inside - an intricate cutlet with a rich and nutritious inner content.

Appetizing zrazy "Stefanka" always in the first place: whether it be a modest dinner or a festive feast - all eyes are on them!

First-class meat recipe from "So simple!" will appeal to hostesses who love bright, tasty and aesthetic culinary experiments. The filling is very different, but we offer an almost classic recipe for cutlets with egg and onion filling. Scatter in a second!

Egg cutlets

Ingredients

1 kg minced meat
6 eggs
100 g loaf
150 g onions
200 ml milk
salt, pepper to taste
vegetable oil for frying

Egg cutlets, or zrazy, can be fried in a pan with vegetable oil until golden brown. But you must admit that a dish cooked in the oven is much healthier than a fried one, and besides, it is. We warn you right away: you will cook minced meat zrazy with egg times, and you will have to cook them all the time, because your family will demand supplements!

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Onion cutlets are very simple to make, and very few products are required to prepare them. You can eat them with a side dish or just like that.

This is a quick basic recipe where the main ingredient is, of course, onions.

Onion cutlets are a fairly simple yet delicious dish.

Required components:

three large onions;
favorite spices;
one egg;
three tbsp. l. flour.

Cooking process:

Free the onion from the husk, rinse and chop very finely.
We drive an egg into it, add flour and selected spices. Onion goes well with ground paprika.
Mix everything thoroughly - you should get something similar to minced meat.
Spread a small amount of the mass with a spoon in a hot pan and bring to readiness on both sides.

Cooking option with semolina

You can make onion cutlets with semolina instead of flour. It will be even more satisfying, and the taste will not deteriorate at all.

Required products:

one egg;
300 grams of onions;
4 large spoons of semolina;
a spoonful of ketchup;
spices that are in the bins.

Algorithm for cooking cutlets:

Peel the onion, cut it into small cubes and chop it in the bowl of the food processor.
We introduce an egg, seasonings, ketchup and semolina to it. We turn on the combine again.
We leave the mass for about 20 minutes so that the semolina swells.
Take the resulting "dough" with a large spoon, put it in a hot pan and fry for a few minutes on both sides.

In tomato sauce

If you have never used this recipe, then it’s in vain, because onion cutlets in tomato sauce are even tastier. And in just a few minutes you get a dish that goes well with any side dish.

Surprisingly, onion cutlets are not felt at all.

Required products:

about 300 grams of onions;
two eggs;
seasonings at will;
two tablespoons of flour;
one carrot;
four large spoons of tomato paste;
glass of water.

Cooking process:

Chop the onion and mix with the egg, flour and selected spices. You should definitely put black pepper and salt. Ground paprika works well.
We prepare cutlets from the minced meat obtained. Put a small amount in the pan. Fry cutlets prepared according to any of the proposed recipes should be on both sides until a beautiful color appears.
Separately chop the carrots and a little onion, keep the chopped vegetables on fire until they are soft.
Then we spread tomato paste to the vegetables, pour in water, salt, pepper and simmer over low heat for about 5 minutes.
Put ready-made cutlets in the sauce and keep them on the stove for about four minutes.

Delicious dish with the addition of mushrooms

You can cook onion cutlets with any ingredients, but be sure to try the option with the addition of any mushrooms to their composition.

Required products:

a pound of onions (choose large heads);
300 g of any mushrooms;
a couple of eggs;
spices to taste;
four tablespoons of flour.

Cooking process:

Chop the mushrooms, put in a pan and fry. They can be removed from the fire when all the water has evaporated and a ruddy color is formed.
Peel the onion, do not forget to wash and cut into small squares.
Mix it with mushrooms, drive in eggs, add flour and selected seasonings. We mix everything well and we can start frying.
Warm up a frying pan with butter and spread the cutlets with a large spoon. We bring to readiness, frying on both sides for 3-4 minutes.

With oat flakes

You can cook these cutlets with flour, semolina or oatmeal - you don't feel it at all. But it is better to take instant flakes, since those that need to be cooked will not swell quickly and will be felt in the finished dish.

Onion cutlets are disliked only by those who have never eaten them.

Required products:

about 300 grams of onions;
a clove of garlic;
spices to your taste;
two eggs;
a glass of oatmeal.

Cooking process:

Pour the oatmeal with one glass of hot water and leave for a while to soften.
We free the onion from the husk, rinse it and turn it into small squares. Add finely chopped garlic to it.
When the oatmeal is ready, spread it to the onion mass, drive in the eggs, salt and pepper. Rosemary, paprika or savory can be used as desired. All of them well set off the taste of fried onions.
Form small cutlets from the resulting minced meat with a spoon and fry them in a hot pan for a few minutes on each side.

With cabbage

Onion cutlets without meat does not sound very appetizing, but what will happen if you also make them with cabbage? A delicious dish will come out! Yes, so interesting that no one will understand what it is made of. In addition, the recipe is budgetary.

Required products:

three eggs;
about 500 grams of onions;
five tablespoons of flour;
spices at will;
half a small cabbage;
gram 200 mashed potatoes.

Cooking process:

We wash and chop the cabbage, it is advisable to make it as small as possible.
We turn the onion into half rings. You can use a food processor, but sometimes this method of chopping leads to the fact that the onion begins to taste bitter.
Combine cabbage with onions, drive in eggs, add mashed potatoes, seasonings and flour. Knead everything until smooth. You can also additionally crush the mass with your hands.
We turn on the stove over medium heat and put the minced onion in the pan with a large spoon. Bring to readiness, frying cutlets on both sides until golden brown.

With canned corn

Such cutlets are also very simple to prepare, they do not require many products, and their taste turns out to be interesting and unusual. This dish is perfect for diet food.

Onion cutlets with corn are a great fasting dish.

Required ingredients for cooking:

about 300 grams of onions;
a can of canned corn;
any spices you want;
100 grams of flour.

Cooking process:

Chop the onion. You can use a harvester, but so that it does not turn out to be completely porridge.
Drain the liquid from the corn, leaving only a little bit, and put it on the onion. At this stage, add the salt, pepper and seasonings you are using.
Pour in flour. As a result, you should get a fairly sticky mass. If it suddenly turned out to be very dry, this can be corrected by pouring a little water into the vegetable mince.
Take the resulting "dough" with a tablespoon, put it on a well-heated frying pan and bring it to readiness on both sides.

It is best to fry in oil, but if you want to cut calories, you can do it on non-stick cookware as well.

I love to cook stuffed cutlets for the holidays. This hearty dish is delicious and has a twist on the inside. These cutlets turn out to be large and you can even eat one piece of it.

To prepare the minced meat, I defrosted the ready-made, purchased minced pork-beef-chicken. I treat the purchased minced meat with caution. You can expect surprises from him. And so it happened this time.

Immediately put two eggs to boil until steep.

Pour salt, red and black ground pepper into the minced meat to taste.

To make the stuffed cutlets, I needed a large onion or two small ones. One half of the onion will go into minced meat, the other into the filling.
I cut one half of the onion into small cubes.

I poured one slice of loaf with boiling water and left until softened. Then I removed the fried crust from it, and squeezed the flesh of the loaf well and added it to the minced meat.

I added one raw egg and kneaded the minced meat. It turned out that the minced meat turned out to be liquid and it would not be possible to make cutlets out of it.

But I corrected the situation by adding 2 tbsp. l. semolina in the minced meat, waited until the groats swell for about 15 minutes. The minced meat was fixed.

I rubbed hard-boiled eggs on the smallest grater.

I put butter in the pan and let it melt.

Solve the remaining half of the onion into small cubes and fry until soft over low heat in oil. I don’t fry onions.

Combine fried onions and eggs in one dish and salt to taste.

I mix everything. The filling for the cutlets is ready.

I spread the minced meat on the palm, not in a thick layer. I put a tablespoon of the filling on it.

Put another layer of minced meat on top of the filling and close the filling on all sides, sealing it inside the cutlet. I roll the resulting cutlet in semolina on all sides.

Pour vegetable oil into a hot frying pan and fry the cutlets on one side until golden brown for about 15-20 minutes.

Then I turn it over to the other side and cover the pan with a lid. Fry on low heat for about 20 minutes until cutlets are cooked.

I serve the finished cutlets to my liking.
Filled cutlets can be eaten as an independent dish, since they are very hearty and large, or they can be served with cereals or potatoes.

The cutlets turned out to be not only large in size, but also tall, plump. Also, the cutlets are very juicy due to the brown, thin crust of semolina, which was formed during frying and allowed all the juices to remain inside the cutlet.