Lower schnitzels with egg

Main dishes

Ingredients

• 700 grams of pork
• 100 grams of bread
• 0.5 cups of milk
• 1 bulb
• 1 egg in minced meat
• 8 eggs in the filling
• 150 grams of cheese
• salt, pepper, hops-suneli, herbs

Directions

1. Minced meat is prepared in the same way as for cutlets. First, soak the bun in milk. Bun, as everyone knows, for the stuffing you need to take stale, otherwise the finished schnitzels will be sour. Prepare minced meat, scroll the meat, bread, onion through a meat grinder, sprinkle with salt, pepper, hops, suneli, add milk from soaked bread and mix thoroughly. Add the egg, mix again.
2. Gather a full handful of minced meat, sculpt a cutlet in the form of a shuttle and put on a baking sheet greased with oil. In the "shuttle" with a spoon make a large indentation and send the pan in the oven preheated to 180 degrees for 20 minutes.
3. Slightly baked schnitzels cover with grated cheese. We put cheese only in deepening.
4. In each hole "we break an egg. This should be done carefully so that the protein does not spill over the edge. Sprinkle cheese around the yolk again.
5. Bake for another 20 minutes. Ideally, the yolk should not be completely baked, but here a lot depends on the oven.