Egg cutlets during the PRL appeared on the tables at least once a week – on Friday, when many people rained, as well as on Mondays, which the authorities announced to meatless days, which was caused by a meat deficit in trade. Currently, a large number of people return to this tasty and easy dish, which can be a great dinner for the whole family. We suggest how to prepare the best egg chops.
Egg cutlets used to dominate the tables. Now they appear on them less often, but it is worth changing, because they are extremely tasty, delicate and soft. Their aroma is due to the addition of two key ingredients, such as mushrooms and cheese.
In addition, this dish is A great alternative for people who do not eat or limit meat consumption. What’s more, egg cutlets are much lighter than traditional pork chops or ground. So let’s include them in your menu and prepare a quick for the whole family.
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Preparation of egg cutlets is not difficult and it will not take us much time. What’s more, to prepare this tasty dinner, we do not need a large number of fancy ingredients. Among the products that we must have are:
- 2 raw eggs,
- 250-300 g ,
- 1 bunch of chives,
- 10 hard -boiled eggs,
- breadcrumbs,
- 4 teaspoons of sour cream,
- granulated garlic,
- 100 g of grated cheese,
- Frying oil,
- sun,
- pepper.
The first step is to cut into a small cube of hard -boiled eggs or simply crushed them with a fork. Let’s be careful, however, that the eggs are not too crushed. Then warm up a tablespoon of oil. We add peeled and diced mushrooms. Fry them until the water evaporates from them. Then add a little salt and fry the mushrooms for about a minute.
In a bowl, mix crushed eggs, fried mushrooms, cream, 1-2 tablespoons of breadcrumbs and chopped chives. We add cheese and raw eggs, as well as spices. Mix the whole thoroughly and form chops.
We coat them in breadcrumbs and fry in hot oil until they are golden on both sides. Egg cutlets can be served ourselves, e.g. with potatoes, salad, salad, rice or groats.
