Usuba
Meat Cutlets with Cheese and Egg in a Slow Cooker
Juicy meat cutlets with a filling of cheese and boiled egg. The dish is prepared in a multicooker: first the cutlets are fried until golden brown, then stewed until fully cooked. The result is a tender, aromatic dish with a crispy exterior and soft interior texture.
- Total
- 80 min
- Standard serving
- 184 g
Ingredients
Total 6
Instructions
- 1
Step 1
Soak the white bread in milk.
- 2
Step 2
Pass the meat and onion through a meat grinder. Add the soaked bread (also pass it through a meat grinder). Salt and pepper the ground meat and beat it well in a bowl — this will help the cutlets retain their shape and prevent them from falling apart during cooking.
- 3
Step 3
Grate the cheese on a medium grater. Boil the eggs, peel them and chop finely. Mix the eggs with the cheese — the filling is ready.
- 4
Step 4
Take a small amount of minced meat and form it into a flat cake. Place the filling in the center. Carefully close the edges of the meat and shape the cutlet with your hands.
- 5
Step 5
Turn on the multicooker in "Baking" mode. Add 2 tablespoons of vegetable oil. Fry the cutlets for 5–10 minutes on each side until golden brown.
- 6
Step 6
Switch the multicooker to 'Stewing' mode and cook the zrazy for 1 hour until fully cooked.
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