Schnitzel with Egg

Soak the white bread in milk.

Cut the meat into pieces and pass it through a meat grinder twice along with the onion, garlic, and soaked bread.

Season the minced meat with salt and pepper, add khmeli-suneli, crack in 1 egg, and mix thoroughly.

Grease a baking sheet with oil.

Form the schnitzels (using a full palm of meat for each), lightly shape them by hand, and make an indentation in the center.

Fill the indentation with a little grated cheese.

Bake at 200 °C for 20 minutes.

Take them out, crack an egg into each indentation, and bake at 180 °C for another 15–20 minutes.