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Meat Zrazy with Mushrooms in a Skillet
Instructions
To prepare the meat zrazy with mushrooms, we put the ready chicken mince into a deep bowl.
We break in the egg, add the garlic cloves crushed through a press, and the ground black pepper.
We add the bread crumbs (4 tbsp). The crumbs can be replaced with white bread soaked in water or milk (2 slices).
We mix the base for the stuffed cutlets well and beat it. We take the mass into our palm and strike it firmly against the bottom of the bowl 3-4 times. The beaten mince makes the cutlets fluffy and juicy.
We do not wash the mushrooms, but clean them with a knife. We catch the thin film at the edge of the cap and, pulling it towards the centre of the cap, easily remove it. We scrape the stems of the champignons with a knife and get clean mushrooms. We slice them, put them into oil (2 tbsp), do not cover them, and fry over medium heat, stirring, until the liquid evaporates. This will take about 10 minutes.
We grate the Dutch cheese coarsely (it can be replaced with any hard cheese to taste).
We put the sautéed mushroom slices on a plate, cool them, and mix them with the prepared cheese and the chopped sprigs of parsley.
We divide the chicken mince mixture into 4 parts and form a round patty from each part. We place the fragrant mushroom filling (¼ part each) on the patties and close it over. It is more convenient to form the zrazy in your hand.
We roll the stuffed cutlets in the remaining bread crumbs. Into the frying pan, after the champignons, we add the remaining oil and lay the zrazy next to one another. We cover and fry the fragrant stuffed cutlets over medium heat for 10-13 minutes on each side. They should become covered with a brown crispy crust.
We transfer the delicious meat zrazy with mushrooms onto plates with a hot favourite side dish and serve at once with fresh white bread and a light salad of fresh cabbage with cucumber.
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