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Scallop cutlets stuffed with butter and mushrooms
2 servings
Pass the scallop through the meat grinder. Add onions, butter, salt, pepper, white bread (without crust), zamochennyy in milk, mix well and pass again through the meat grinder. Divide the resulting mass into cakes, put minced meat on the middle of each and shape the cutlets. To make minced meat, cut boiled porcini mushrooms into straws, rinse and fry in oil. Cool, mix with slivochnym oil and herbs. Run the cutlets in wheat flour, wet in an egg, plan in a crumb of white crumbs and fry in a large amount of fat. Garnish - green peas, cauliflower, fried courgettes or eggplant.
Pass the scallop through the meat grinder. Add onions, butter, salt, pepper, white bread (without crust), zamochennyy in milk, mix well and pass again through the meat grinder. Divide the resulting mass into cakes, put minced meat on the middle of each and shape the cutlets. To make minced meat, cut boiled porcini mushrooms into straws, rinse and fry in oil. Cool, mix with slivochnym oil and herbs. Run the cutlets in wheat flour, wet in an egg, plan in a crumb of white crumbs and fry in a large amount of fat. Garnish - green peas, cauliflower, fried courgettes or eggplant.
scallop of sea - 250-300 g, white bread - 2-3 pieces, onions - 1-2 pcs., butter - 3 tbsp. spoons, wheat flour - 1 tbsp. spoon, vegetable oil - 0.5 cups, eggs - 1 pc., pepper to taste, salt to taste, green onion - 1 tbsp. spoon, dried mushrooms - 2-3 pcs.
