Calories: Not specified
Cooking time: Not indicated

Prepare delicious Bird's Milk cutlets. I specially prepared a recipe with photos step by step so that the entire cooking process is clear. These cutlets are sure to diversify your family menu.

If you are having another “Groundhog Day” in your kitchen, and for the hundredth time you are preparing the same dishes for dinner, breakfast and lunch, then sooner or later your husband will begin to show up for dinner, having already refreshed himself elsewhere (at his mother’s, friends’ or in a cafe). And this is not because the feelings have faded away and he wants novelty, but simply because life is actually an exciting thing, and every day we live a new day, and with it we gain new experiences. And those who do not understand this quickly find themselves trapped in their own illusions, and the longer this happens, the more difficult it is to get out of this situation.
The solution is simple - take every day as a gift and do something new, unusual for you: take a different route to work, send letters to those people with whom you have not communicated for a long time, smile at passers-by and, of course, cook delicious, varied food for your family . Moreover, there are a million recipes for salads and hot dishes, and for some reason we cook the way we know how, as our mother or grandmother taught us. You should not be afraid of new recipes, but constantly be on the lookout for the ones that best suit your taste, and also be interested in the latest culinary fashions.
Today I want to advise you to start your journey to your home culinary Olympus by preparing wonderful ones. Of course, not everything is so simple here, but it cannot be said that there are great difficulties in the cooking technology. We will simply make “Bird's Milk” cutlets stuffed with hard cheese, eggs, butter and herbs, and then bread them in batter and fry them in a frying pan.

- minced chicken meat – 500 g,
- bread (white, slice) – 100 g,
- milk (whole) – 100 ml,
- garlic – 3 cloves,
- onion – 1 pc.,
- sea salt or rock salt (medium grind) - to taste,
- pepper (freshly ground) - to taste,
- vegetable oil)

- For filling:

- cheese (hard varieties) – 100 g,

- butter (butter) – 2 tbsp.,
- greens (dill, parsley), fresh,

- for batter:

- chicken egg (table egg) – 2 pcs.,
- sour cream (mayonnaise is possible) – 3-4 tbsp.,
- baking powder – 0.5 tsp,
- whole wheat flour - how much dough will take,
- sea or rock salt, spices - to taste.

How to cook with photos step by step

Soak slices of white bread in milk.
Peel the onion and garlic and cut into pieces.
Then we grind the onion with white bread in a meat grinder.
Add chopped garlic, twisted bread with onions, salt and spices to the minced meat. Stir the mixture thoroughly until smooth and let stand for a while so that the spices and salt evenly saturate the minced meat.




Now boil the eggs until hard, peel and grate them.
Grind the cheese on a grater.
Wash the greens and chop finely.
Mix cheese, eggs and herbs, add softened butter. Mix.




Now we make balls from the minced meat, put the filling in the middle of each and pinch the minced meat,






forming cutlets.




Mix eggs and sour cream, add salt and spices, as well as flour until the consistency of batter (as for pancakes).




Now bread the cutlets in this batter






and fry them in a hot frying pan




on all sides until golden brown. These are the Bird's Milk cutlets you will get for dinner.




Bon appetit!
Also, prepare

Today we have a new dish in our kitchen: Bird's Milk cutlets in original batter. They turn out incredibly tender, very juicy, with interesting filling. All the tenderness of the cutlet is in the batter: it does not allow the filling to leak out. They are also beautiful, aromatic, and remain juicy for a long time. There is a lot of cheese filling, it melts in your mouth. Be sure to try it and share your impressions.

Ingredients

• two chicken breast fillets;
• four tablespoons of breadcrumbs;
• three tablespoons of milk;
• one fresh chicken egg;
• one large onion;
• salt and ground black pepper - to taste;
• garlic - to taste.

For the batter

• two fresh chicken eggs;
• half a teaspoon of baking powder;
• four tablespoons of wheat flour;
• three tablespoons of mayonnaise.

For filling

• greens - to taste;
• 100 grams of soft butter;
• 100 grams of hard cheese;
• three hard-boiled eggs.

Preparation

Pour breadcrumbs into a bowl (I make homemade ones, see the link for how to make them quickly), fill them with milk. Stir and wait until the milk is completely absorbed. We wash the chicken breast fillet, cut it into pieces and grind it: either pass it through a meat grinder or grind it in a blender.

Peel one large onion and chop it together with the meat. We also chop a few cloves of garlic. Add one chicken egg, crackers or bread soaked in milk to the minced meat. Salt and pepper everything to taste, stir thoroughly with your hands until smooth.

Let's make the filling. Grate hard-boiled eggs and a piece of hard cheese on a fine grater. Add pieces of soft butter, a little salt and ground black pepper to taste, stir. Finely chopped greens: dill and parsley – chop with a knife and add to the filling, stir.

Let's prepare the batter. In a deep bowl, beat two fresh chicken eggs, mayonnaise (you can use homemade one), beat everything with a fork until smooth. Combine wheat flour with baking powder and pour into the egg mixture. Add a little salt and stir until smooth. The dough should be thick, like pancakes. We form the cutlets as follows: take a small amount of minced meat with a tablespoon, roll into a ball (wet your hands in cold water). Then we make a flat cake out of the ball and put the filling of eggs and cheese in the middle. We pinch the edges so that the filling is inside.

With wet hands we make a triangle: and do the same with all the minced meat. Place the pan on low heat and add vegetable oil. Dip the cutlets into the batter and place in the frying pan. Fry on each of three sides for about two minutes.

Bird's Milk cutlets with melted butter and herbs are something that will please your family. They are prepared quickly, simply and are incredibly tasty. If you liked the recipe: share with your friends and visit our website for new ideas.

Bon appetit and have a nice weekend.

bird's milk cutlets

Cutlets Bird's milk- Needless to say, these are tender, tasty cutlets that your children will devour with great pleasure, and of course, we adults will also enjoy these homemade cutlets with filling. Bird's milk cutlets are cutlets stuffed with cheese and eggs in batter - or another way they can be called zrazy in batter. The method of preparing cutlets is simple, I offer a recipe with a photo, according to which you can easily prepare Bird's milk cutlets at home.

Ingredients:

Cutlets BIRD'S MILK

for minced meat:

Meat - pork or chicken 500 gr

White loaf 150 gr

Milk glass

Onion 1 piece

Garlic 1 clove

Salt pepper

For filling:

Cheese 100 gr

Eggs 2-3 pcs

Butter 1 tbsp

Greens: parsley, dill

for quack:

Flour 4-5 tablespoons

Mayonnaise or sour cream 3 tablespoons

Eggs 3 pcs

Salt, pepper - to taste

Baking powder 0.5 tsp.

for frying:

Vegetable oil

bird's milk cutlets step by step photo

1. Soak the white loaf (after cutting off the crust from the loaf) in warm milk.

2.Preparing minced meat for cutlets. Pork or chicken are suitable for minced meat. Grind the meat together with the onion, garlic and soaked loaf in a meat grinder. Add whatever milk remains to the minced meat.

Since my minced meat was already ready, I added the soaked loaf, salt and pepper and mixed everything thoroughly. I do not put eggs in the minced meatballs. But I add as much milk as the minced meat takes.

3.Preparing the filling for the cutlets. Boil 2 eggs. Grind cheese and eggs on a fine grater, add softened butter to the filling, chop the herbs, add salt and pepper, mix everything.

If you are making pork cutlets, you don’t have to add butter to the filling - pork is already quite fatty, but this is at your discretion. Well, if you are preparing poultry's milk cutlets from chicken, then adding butter to the filling is simply necessary.

4. Prepare the batter for the cutlets. Mix eggs, mayonnaise (or sour cream), salt, pepper.

5. Sift the flour into the batter.

6. The batter should be thick, like pancakes. I tried making batters of different thicknesses - the one that was thicker - the cutlets turned out like pies with a juicy meat filling.

7.We form small cakes from minced meat and put a filling of cheese and eggs on each one. We make cutlets by connecting the edges and giving the cutlet a round shape, flatten it a little, making the cutlets flat so that they fry faster.

8.Dip each cutlet in batter. Fry the cutlets in vegetable oil on one side until golden brown, without covering the frying pan with a lid, turn the cutlets over, close the frying pan with a lid and bring the cutlets to readiness.

bird's milk cutlets

Cutlets Bird's milk in a tender, crispy crust with a wonderful, juicy filling, they can rightfully be considered the most delicious cutlets, and they are best served immediately, hot and smelling amazingly appetizing! Bon appetit!

Green radish, chicken and egg pancake salad

Thoughts, phrases of outstanding people...
January 29, 2015 - 155th anniversary of the birth of the outstanding Russian writer and playwright Anton Pavlovich Chekhov, whose plays, especially “The Cherry Orchard,” have been staged in many theaters around the world for 100 years.
A.P. Chekhov is an honorary academician of the Imperial Academy of Sciences in the category of belles-lettres.
Several quotes from A.P. Chekhov:
1. “Only fools and charlatans know everything and understand everything.”

2. “The university develops all abilities, including stupidity”

3. “There are minutes for which you can give months and years”

4. “A kind person is ashamed even in front of a dog”

5. “Children are holy and pure. You can’t make them the plaything of your mood.”

6. “If your action upsets someone, this does not mean that it is bad.”

7. “If you want to be short on time, don’t do anything.”

8. “The seriousness of a person with a sense of humor is a hundred times more serious than the seriousness of a serious person.”

9. “Life is essentially a very simple thing, and a person needs to make a lot of effort to ruin it.”

10. “What we experience when we are in love is perhaps our normal state. Falling in love shows a person what he should be.”
11. “The higher a person’s mental and moral development, the freer he is, the more pleasure life gives him.”

12. “We all only talk and read about love, but we ourselves love little, and this, really, is not good.”

13. “It is difficult to understand the human soul, but it is even more difficult to understand your own soul.”

14. “Life is a moment. You can’t live it first in a draft and then rewrite it in a white paper.”

15. “One pain always reduces another. If you step on the tail of a cat whose teeth hurt, it will feel better.”

We are all accustomed to the fact that the names of dishes are usually quite simple and banal, but there are names that can confuse even experienced cooks. One of them can safely include “Bird's Milk” chicken cutlets, which we will talk about today. This name was not given to this dish by chance - the meat dish turns out incredibly airy, aromatic and juicy.

Recommendations for preparing chicken cutlets “Bird's milk”

First, we should say a few words about what “Bird's Milk” chicken cutlets are. Essentially, these are just zrazy, the minced meat for which is made exclusively from pure chicken fillet.

The distinctive feature of these miracle cutlets is hidden inside, or rather, in their filling. Due to the fact that its composition necessarily includes butter, the Bird's Milk zrazy turns out to be very juicy and incredibly tasty.

• As you know, minced chicken fillet is quite difficult to mold - in its pure form it is quite difficult to form even just round balls from it, not to mention cooking it immediately. That is why you need to put a “fastening ingredient” in the minced meat, for example, bread crumb.
• To make the task of forming zraz even easier for yourself, before making each cutlet, wet your hands in cool water, or take a small amount of flour in your palms. This way, the minced meat will not stick to the skin, and your cutlets will turn out smooth and beautiful, and the filling will definitely remain inside.
• There are three easiest ways to prepare Bird's Milk cutlets: in a frying pan, in the oven, and combined. In the first case, after frying, the cutlets are cooked for a few more minutes under the lid, in the second, the zrazy are sent straight to the baking sheet and into the oven. The third method involves quickly frying the cutlets over high heat and bringing them to readiness in the oven.

• In fact, the filling for Bird's Milk cutlets can be anything. The main condition here is that its composition must include butter, since it is this that neutralizes the overall dryness of the minced chicken.
• You can add mushrooms, onions, herbs, feta cheese, and garlic to the butter. Just pay attention that the filling should already be ready, i.e. If you put mushrooms and onions inside, be sure to fry them first.
• If you don’t have any desire to bother with batter, then you can simply roll the cutlets in breadcrumbs. Just remember to coat the zrazy with flour beforehand and dip it in the egg to form a good protective crust. If you wish, you can do this procedure several times, then you will get something similar to a chicken Kiev.

Classic recipe for chicken cutlets “Bird's milk”

Ingredients

Ground meat

• — 600 g + -
• - 1 PC. + -
• - 1 PC. + -
• White bread - 100-150 g + -
• - 1 tsp. + -
• - 4 tbsp. + -
• - pinch + -

Filling

• — 50 g + -
• - 2 pcs. + -
• — 150 g + -

Batter and breading

• - 9 tbsp. + -
• - 6 tbsp. + -
• — 2-3 pcs. + -
• - for frying + -

How to make delicious chicken cutlets "Bird's milk"

Making minced meat

You can purchase ready-made minced chicken. In this case, make sure that it is made only from fillet, otherwise the cutlets will turn out to be too fatty. Also, it should not contain lard, which is often added to the finished product.

1. Remove films and cartilage tissue from chicken fillets. Wash under running water and cut into small pieces.
2. We pass the meat through a meat grinder, or use a blender and use it to make minced meat.
3. Peel the onion, cut into small pieces and place in a blender bowl.
4. Cut the crusts off the pieces of bread, cut them into small cubes, add them to the onions, and pour milk here. Grind.
5. After a couple of minutes, carefully drain the excess liquid from our aromatic mass - during this time the bread crumbs have been saturated with the milk-onion mixture and become viscous.
6. Add the onion-bread mixture to the minced meat, break a chicken egg here, add salt and pepper. Mix everything thoroughly so that the mass is as homogeneous as possible and the spices are evenly distributed throughout it.

We put the minced meat in the refrigerator while we make the filling and batter. There, all the ingredients will be held together even better, which will simplify the sculpting process in the future.

Preparing the filling

1. Wash the eggs well with running water and place in a small saucepan. Pour in cold water, add a little salt and send our eggs to hard boil.
2. We take a piece of butter out of the refrigerator, put it in a deep plate and place it next to the stove - this will soften the butter faster.
3. We grate the cheese, or put it in a blender bowl and turn it into crumbs (suitable especially for hard varieties of the product). Add the resulting cheese mixture to the butter.
4. By this time the eggs should be cooked. We cool them under cold water, clean and chop them in a convenient way - three on a grater, mash with a fork or grind with a blender. Add to cheese and butter.
5. Mix the filling well; at this stage you can add your favorite spices or any additional ingredients.

Preparing the batter

1. Break the eggs into a deep bowl and pour in the milk. Using a whisk or mixer, make the mixture homogeneous.
2. We carefully begin to add wheat flour here. We will need about 3 tablespoons, add them gradually and constantly stir the future batter.

If you want the batter to be as fluffy as possible, add baking powder to it as well.

Final stage

1. Pour the remaining flour (about 6 tablespoons) into the dish - this will be our breading. We also take the minced meat out of the refrigerator and place a frying pan with oil on medium heat to warm up.
2. Take a small amount of minced meat (about 1 tablespoon), transfer it to a plate with flour, and roll it in a little. We form a flat cake.
3. Place the filling in the center of the flatbread (about 1 teaspoon of the mixture). Carefully seal the edges and press down on all sides so that the minced meat is well held together.
4. The oil should be hot by now. Just before sending it to the frying pan, dip the cutlet in the batter so that it covers it on all sides, and then fry.
5. Quickly fill the pan with flavorful cutlets and fry them for 3 minutes.
6. After this, turn the zrazy over to the opposite side and reduce the heat slightly. Cover the pan with a lid and simmer “Bird's milk” for 8-10 minutes.

After this, fry the next batch in the same way. If you decide to use the oven, then after quick frying, keep the cutlets in the oven for 10-15 minutes at 220 degrees.

You can take my word for it – “Bird’s Milk” chicken cutlets will become regular guests on your everyday and holiday table after the first preparation. To prevent you from becoming bored with this magnificent dish, experiment with the filling and, of course, do not forget about the variety of side dishes that can be served with the miracle cutlets.

How else can you cook chicken cutlets?

Dishes made from minced meat, such as cutlets, are prepared all over the world, but only here such a dish has acquired national status. Today the portal “Your Cook” will share with you its experience in preparing incredibly tasty chicken cutlets with various additional ingredients.

Cutlets "Bird's milk" When prepared according to this recipe, they turn out very tasty, aromatic and incredibly tender. The minced chicken is soaked in the creamy filling and turns out very juicy. This recipe will appeal to absolutely everyone - both children and adults.

Ingredients

To prepare Bird's Milk cutlets we will need:
500 g minced chicken;
100 ml milk;
3 cloves of garlic;
1 onion;
1 bun weighing 100 g;
salt pepper;

vegetable oil for frying.
For filling:
2 eggs;
100 g cheese;
2 tbsp. l. butter;
dill, parsley.
For the batter:
2 eggs;
3-4 tbsp. l. sour cream or mayonnaise;
1/2 tsp. baking powder;
flour;
salt pepper.

Cooking steps

Soak the loaf in milk. In a meat grinder, grind the onion and bread along with the milk in which it was soaked. Add the onion and bun to the minced meat, add squeezed garlic, salt and pepper to taste. Knead the minced meat thoroughly until it thickens.

To prepare the filling for Bird's Milk cutlets, boil the eggs and grate them, add grated butter and cheese. Finely chop the greens and add to the filling.

Pinch off a piece of minced meat, put a little filling in the middle and pinch the edges in the center so that all the filling ends up in the middle.

For the batter, beat all the ingredients so that the dough turns out like pancakes. Dip the formed cutlets into the batter on both sides.

Fry Bird's Milk cutlets in hot vegetable oil on both sides until cooked.

Bon appetit!