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Meat Zrazy with Mushrooms in a Skillet
Instructions
To prepare meat zrazy with mushrooms, we send the ready chicken mince to a deep bowl.
We break the egg, add the crushed garlic cloves, ground black pepper.
We add bread crumbs (4 tbsp). Bread crumbs can be replaced with soaked white bread in water or milk (2 slices).
We mix the base for the stuffed cutlets well and beat it. We take a portion in our palm and strike it against the bottom of the bowl with force 3-4 times. The beaten mince turns out fluffy and juicy.
We do not wash the mushrooms, but clean them with a knife. We lift a thin film from the edge of the cap and, pulling it towards the center of the cap, easily remove it. We scrape off the stems of the champignons with a knife and get clean mushrooms. We slice them, lay them in oil (2 tbsp), do not cover, and fry over medium heat, stirring until the moisture evaporates. This will take about 10 minutes.
We grate the Dutch cheese (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 chopped parsley.
We divide the chicken mince mixture into 4 parts and form a round patty from each part. We place fragrant mushroom filling (¼ part each) on the patties and close it. It is more convenient to form zrazy in your hand.
We roll the stuffed cutlets in the remaining bread crumbs. In the frying pan after the champignons, we add the remaining oil and lay the zrazy next to each other. We cover and fry the fragrant stuffed cutlets over medium heat for 10-13 minutes on each side. They should be covered with a brown crispy crust.
We transfer the delicious meat zrazy with mushrooms to plates with hot favorite side dishes and serve immediately with fresh white bread and a light salad of fresh cabbage with cucumber.
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