Delicate schnitzel with egg

Delicate schnitzel with egg

Ingredients:

Pork - 700 g
Loaf - 100 g
Milk - 0,5 stack.
Onions - 1 pc.
Egg (for minced meat) - 1 pc.
Egg (in the filling) - 8 pcs.
Cheese - 150 g
Salt - to taste
Pepper - to taste
Hops-Suneli - to taste
Greenery - to taste

Preparation:

1. Minced meat is cooked the same way as on cutlets. First, soak the milk in a loaf. Baton for minced meat should be taken stale, otherwise finished schnitzels will sour. We prepare the minced meat, scroll the meat, loaf, onion through the meat grinder, sprinkle salt, pepper, hops-suneli, add the milk from the soaked loaf and mix everything thoroughly. We add the egg, mix everything again.
2. We collect a full palm of forcemeat, we make a cutlet in the form of a boat and put it on a baking tray, lubricated with oil. In the "boat" with a spoon, make a deep groove and send the baking sheet to the oven, heated to 180 ° C, for 20 minutes.
3. Lightly baked schnitzels covered with cheese, grated. Cheese we put only in the grooves. In each "hole" break the egg. It must be done carefully, so that the protein does not overflow. Around the yolks again sprinkle with cheese. Bake another 20 minutes. Ideally, the yolk should remain not completely baked, but much depends on the oven. Done!

Bon Appetit!