Chicken Zrazy with Mushrooms and Cheese
45 min
The same chicken mince with cream, but the filling is fried champignons with egg and cheese. A freezer batch.
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
Champignon mushrooms200 g
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
Add the egg and cream to the mince, mix and refrigerate for 20–30 minutes.
2
Chop the champignons finely and fry them until all the moisture has evaporated, then cool.
3
Hard-boil the eggs, cool them and grate them finely together with the cheese. Combine with the mushrooms, herbs, grated frozen butter and salt.
4
Divide the mince into 10 pieces, flatten each into a disc, place the filling in the centre and shape an oval patty, sealing the filling completely.
5
Roll in panko. Freeze solid, then vacuum-seal.
6
Fry from frozen: start over low heat, then raise it for a golden crust.