Chicken Zrazy with Egg and Cheese
40 min
Inside is a filling of boiled eggs, cheese and frozen butter, so it stays creamy as the zrazy fry. I cook them straight from the freezer.
Ingredients
Mince
Ground chicken(250 g breast + 250 g thigh, with onion)500 g
Cream(22%)60 ml
Eggs1 pcs
Salt(to taste)
Ground black pepper(to taste)
Filling
Eggs(hard-boiled)2 pcs
Hard cheese100 g
Butter(frozen, finely grated)50 g
Parsley(small)1 bunch
Salt(to taste)
Coating
Panko(as needed)
Instructions
1
Hard-boil the eggs for 10 minutes, cool them in cold water and peel.
2
Add the egg and cream to the mince, mix and refrigerate for 20–30 minutes.
3
For the filling, combine the finely grated eggs and hard cheese, the chopped herbs, the frozen butter grated on a fine grater, and salt. Mix until even.
4
Divide the mince into 10 pieces. Flatten each into a disc, place the filling in the centre and shape an oval patty so the filling is sealed on all sides.
5
Roll in panko. Freeze solid, then vacuum-seal.
6
Fry from frozen: start over low heat, then raise it for a golden crust.