Bull's eye cutlets

1 serving


Boil the eggs hard-boiled. Soak a piece of white loaf without a crust in milk or water, squeeze and add to the mince. Mix well and "knock out" the mince (use your hand to pick up the mince from the bowl and toss it back). Take some mince in your hand and shape the tortilla. Put the peeled boiled egg in the middle and wrap it in mince on all sides. Throw the resulting balloon from the palm to the palm so that the mince is compacted. Grease on all sides with sour cream and place in a pan, also lightly greased with sour cream. Preheat the oven to 200 ° C and place the pan in it for 30-40 minutes, until the cutlets are browned. Take out the cutlets, let them cool a little so they don't fall apart when cut. Before serving, cut each cutlet in half along (you cannot cut it in advance - the surface curls).