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Chicken fillet cutlets with pumpkin, cabbage and Ricotta cheese
Bake cutlets with vegetables - this time with pumpkin, new cabbage and fresh Ricotta cheese.
At Easter we put a variety of egg dishes on the table. This time the egg - cheese pie.
Blend the egg with cottage cheese, melted oil, add salt, baking powder, flour and knead the dough
The dough is placed for ~ 20 minutes. in the refrigerator.
Remove divided into 2 parts.
Roll out one part of the plans (stirring the flour so that it does not stick) and cut out a circle of appropriate size.
The leftovers are added to the other half of the dough.
Put mixed, grated eggs with cheese and dill in the middle.
Roll out thinly the second part of the dough (use flour) Cut into strips.
Using a long knife, place one strip over the filling, press.
Roll the residue into a thin strip and wrap it around the filling.
Press with a fork to create a pattern, smear with egg yolk, sprinkle with sesame seeds.
Put in the oven at ~ 175-180 degrees and bake ready for ~ 25 minutes.
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Finished product weight 590
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Bake cutlets with vegetables - this time with pumpkin, new cabbage and fresh Ricotta cheese.
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