Ingredients:
Ground meat – 300-400 g (about 10.5-14 oz),
Egg – 1,
Onion – 1-2,
Salt and black pepper to taste.
For the filling:
Egg – 1,
Milk – 3 tablespoons,
Tomatoes – 2,
Fresh dill – 1/2 bunch,
Salt and black pepper to taste.
Mix the ground meat with the egg and finely chopped onion, and season with salt and pepper. In a separate bowl, whisk the egg with the milk, salt, and pepper. Add the finely chopped dill and diced tomatoes, and mix well. Preheat and grease a skillet, then pour in the beaten egg mixture. Cook it like a regular omelet, covered, over low heat. Let the omelet cool, then cut it into strips. Roll the strips into small rolls and place them on top of the ground-meat patties. Pinch the edges of the patties to seal and form cutlets. Arrange the cutlets in a greased baking dish. Bake the cutlets in a preheated oven at 180 °C (about 350 °F) until cooked through, about 40 minutes.
