Recipe: Scallop Cutlets Stuffed With Butter And Mushrooms On RussianFood.com

Scallop cutlets stuffed with butter and mushrooms

2 servings

Skip the scallop through a meat grinder. Add onions, butter, salt, pepper, white bread (without crust), soaked in milk, mix well and mince again. Divide the resulting mass into flat cakes, put minced meat in the middle of each and form cutlets.

To prepare the minced meat, cut the boiled porcini mushrooms into strips, rinse and fry in oil. Cool, mix with butter and herbs. Roll the cutlets in wheat flour, moisten in an egg, breaded in white breadcrumbs and fry in a large amount of fat.

Garnish - green peas, cauliflower, fried zucchini or eggplant.

Food (for 2 servings) scallop 250-300 r white bread 2-3 piece onion 1-2 PCS. butter 3 Art. spoons wheat flour 1 Art. the spoon vegetable oil 0.5 glasses eggs 1 PCS. pepper taste salt taste green onion 1 Art. the spoon dried mushrooms 2-3 PCS.