“Bull’s Eye” Cutlets with a Surprise

Print Friendly, PDF & Email

These cutlets disappear in no time! Try them hot for dinner or as a cold appetizer for a festive table. This recipe is hearty and delicious, and I hope you enjoy it. Bon appétit!

Hungry for culinary inspiration? Join us on Facebook for a mouthwatering adventure! Click here!

"Bull's Eye" Cutlets with a Surprise


For the cutlets

  • Ground meat – 600-650 g
  • Eggs – 4
  • Garlic – 2 cloves
  • Fresh dill – a bunch
  • Salt
  • Black pepper
  • Bread crumbs and 1 egg white for breading

For the sauce

  • Butter – 50 g
  • Lemon juice – 1 tsp
  • 1 egg yolk
  • Salt
  • Pepper

"Bull's Eye" Cutlets with a Surprise


  1. Prepare all the ingredients.
  2. Boil 4 eggs in advance and cool them in cold water.
  3. Peel the boiled eggs.
  4. Finely chop the dill.
  5. Grease a baking dish with vegetable oil using a silicone brush.
  6. In a deep bowl, put the ground meat, pressed garlic, salt, black pepper, and chopped dill.
  7. Mix thoroughly.
  8. Beat the egg white from one egg with a whisk or fork.
  9. Prepare a plate with bread crumbs for breading.
  10. Divide the meat mixture into 4 parts.
  11. Place one portion on your palm.
  12. Flatten it into a pancake.
  13. Place an egg on top and wrap it in the meat mixture, forming a cutlet.
  14. Dip it in the beaten egg white and coat with bread crumbs.
  15. Alternatively, you can use ground oat flakes for breading.
  16. Place all the cutlets in the prepared heat-resistant form.
  17. Bake in a preheated oven at 190 degrees Celsius for 35-40 minutes.
  18. During baking, brush the cutlets with vegetable oil and the juice that accumulates during baking a couple of times.
  19. While the cutlets are cooking, let’s make the hot sauce.
  20. To make sure the egg yolk doesn’t go to waste, mix it with butter.
  21. Add 3 tbsp of water, 1 tsp of lemon juice, salt, and pepper to taste.
  22. Melt the sauce in a double boiler, stirring thoroughly for a couple of minutes.

"Bull's Eye" Cutlets with a Surprise

Rate article
Add a comment