Oven-Baked Cutlets with Quail Eggs and Creamy Mushroom Sauce
Oven-baked cutlets with gravy, cheese, and mushroom sauce. A very simple recipe for a festive table! These tasty turkey cutlets with a multi-part filling and gentle sauce disappear from plates in minutes! I’m sure you haven’t tried such unique homemade cutlets with aromatic creamy gravy.
Updated : 18 February, 2026
Easy
About 30 min.
Ingredients
500 grams
Ground meat
2
Onions
1
Carrot
1
Chicken eggs
9
Quail eggs
5 tablespoon
Vegetable oil
250 grams
Champignon
1
Garlic
250 milliliters
Cream
30 grams
Hard cheese
2 tablespoon
Wheat flour
to taste
Ground pepper mix
to taste
Ground coriander
to taste
Ground cinnamon
to taste
Dill
to taste
Laurel leaf
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make cutlets in a creamy mushroom sauce with an egg? Prepare the necessary ingredients and seasonings for festive meat cutlets with gravy.
Step 2
Put 500 g of minced meat of your choice into a deep bowl.
Step 3
Finely chop 1 onion.
Step 4
Add the chopped onion to the bowl with the mince.
Step 5
Grate 1 medium carrot on a fine grater.
Step 6
Add the grated carrot to the bowl with the mince and onion.
Step 7
Crack 1 chicken egg into the bowl.
Step 8
Add salt to taste and a mix of black and red pepper.
Step 9
Add cinnamon and coriander to taste.
Step 10
Mix everything well until smooth.
Step 11
Shape the mince into cutlets of the desired size.
Step 12
Place 1 boiled, peeled quail egg on each cutlet, then cover it with mince.
Step 13
Form the egg-stuffed cutlets to the desired shape and size.
Step 14
Coat the shaped cutlets well in flour.
Step 15
Place the floured cutlets on a plate.
Step 16
Heat a frying pan with a small amount of vegetable oil and add the cutlets.
Step 17
Sear the cutlets over high heat until golden on each side.
Step 18
For sauce finely chop 1 onion.
Step 19
Pour 2-3 tbsp vegetable oil into a deep pan, add the chopped onion, and sauté over medium heat for about 3 minutes until translucent.
Step 20
Slice 250 g button mushrooms into thin slices.
Step 21
Add the sliced mushrooms to the pan with the onion.
Step 22
Fry the mushrooms over high heat, stirring, for about 4 minutes.
Step 23
Add salt to taste, a little dill, 1 finely chopped garlic clove, and mix.
Step 24
Pour 250 g of 10% cream into the pan with the mushrooms.
Step 25
Add a bay leaf and a mix of black and red pepper to taste, stir, bring to a boil, then turn off the heat and remove the pan from the stove.
Step 26
Transfer the seared cutlets from the pan to a baking dish.
Step 27
Sprinkle the cutlets with hard cheese finely grated.
Step 28
Pour the prepared mushroom sauce into the dish and bake in a preheated oven at 200°C (392°F) for 25-30 minutes.
Step 29
After the time is up, remove the dish with the cutlets in mushroom sauce from the oven.
Step 30
Plate the cutlets and serve.
Step 31
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