Tempting appetizing are liver-stuffed chicken fillet cutlets, which are also called “zrazy”, as they are made from whole fillet, and not from minced chicken with added bread. It’s easy to cook them using the recipe I found on the youtub channel.
For minced meat:
- 300 grams of chicken;
- 1 piece of onion;
- 1 egg
- 1 - 2 tablespoons of breadcrumbs;
- salt pepper.
- 150-200 grams of chicken liver;
- 1 onion;
- 1 egg
Chicken zrazy with liver. Step by step recipe
- Scroll meat with onions in a meat grinder, beat an egg, add salt and pepper (to taste). Place and thicken with breadcrumbs: minced meat should be viscous.
- Let the minced meat stand in the refrigerator for 30-40 minutes.
- For the filling: twist the liver in a meat grinder.
- Chop the onion finely and fry for 2-3 minutes until transparent.
- In the pan with onions, add the liver and fry until easy to set.
- Salt - and the filling from the liver is ready.
- Take a tablespoon of cutlet mass, beat off on your hands, put on the film, and cover with the other edge of the film.
- Gently knead into a cake of the required thickness (it is desirable that the edges are thicker and the center is denser).
- Remove the top film, put the liver stuffing and a small piece of butter in the center for juiciness.
- Connect the edges in the manner of a pie.
- Straighten the seam, roll the zrazy in flour, then dip in the beaten egg (1 teaspoon of milk and a little salt for 1 egg). Roll in grated breadcrumbs.
- Fry chicken zrazy in hot oil until golden brown.
The chicken zrazy with the liver cooked according to this recipe turned out to be very juicy, and melted in my mouth. Serve zrazy is better as hot as the main course. As a side dish, potatoes fried in the main way or deep-fried, boiled green peas, boiled rice are perfect. Good luck with your cooking and bon appetit from the team of the site “Very tasty”. Next time we will cook chicken buns with mushrooms and potato zrazy with liver.