Panko breaded cutlet stuffed with egg and shiitake mushrooms
Our chef has a new twist on the usual ground meatballs. Stuff them with a whole egg and coat them in crispy panko breadcrumbs, creating a truly extraordinary dish. And if you pair them with a creamy sauce made with shiitake mushrooms and coconut milk, every guest you serve them will be begging you to share this recipe.
Number of servings
4
Sharpness level
SPICY
Preparation time
60 min.
Difficulty level
EASY
INGREDIENTS
- 2 tablespoons oyster sauce
- 2 tsp garlic paste or 2 chopped cloves
- 100 gr panko breadcrumbs
- 600 g minced pork and beef meat
- 1 onion, finely diced and fried
- 5 eggs
- 2 tablespoons chopped spring onions
- Wheat flour for breading
- Salt and pepper to taste
- Frying oil
Break:
- 200 gr shiitake mushroom sauce
- 200 ml coconut milk 16-19%
A METHOD OF PREPARING
- Hard boil four eggs, then peel them.
- Season the meat with salt and pepper, add the onion and garlic paste, and mix well. Then divide the meat into 4 portions and coat each portion with the hard-boiled eggs. Then coat in flour, beaten egg, and finally, panko breadcrumbs.
- Deep-fry the cutlets until golden brown, then place in an oven preheated to 180°C for 15 minutes.
- Prepare the sauce: pour coconut milk into a pot, add the shiitake mushroom sauce, bring to a boil, and finally season with pepper and add the spring onion.
- Serve the finished cutlets with the sauce.
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