Cutlets with egg-ham filling

Cutlets with egg-ham filling are not food, but real poetry and not only by the name of the recipe, but also by taste. I cut the meat into thin plates, just like chops and beat these plates with a hammer. I season each piece with lemon juice, salt and pepper. I put a small piece of ham and half of a whole hard-boiled egg on each chop. I wrap the meat so that it turns out something like a roll, in the middle of which there is a ham and an egg, I tie each roll with twine. Fry the cutlets in butter for ten minutes, and then pour in the cream, cover the pan with a lid and simmer on low heat for five minutes or a little longer. I always serve meatballs stuffed with egg-ham with crumbly Indian rice, sprinkled with finely chopped parsley, dill and basil and, most importantly, do not forget to remove the twine. The culinary recipe of this dish was literally brought to me by the wind, it also happens: I stopped near the store to rest a little and gather my thoughts about what I should buy today, and suddenly my eyes fell on my own sneakers, to which a beautiful advertising magazine was nailed by the wind, where it was reported about discounts on household appliances in one of the relevant stores. Attracted by the colorful illustration depicting cutlets with stuffing, I carefully picked up the magazine from the asphalt and asked. To be honest, at the beginning I didn't even think about cooking according to this recipe, I just liked the picture. But one day I felt that I was already tired of the usual chops and wanted something new and special. It was then that I remembered the cutlets with egg-ham filling, the benefit of the culinary recipe remained stuck in one of the many culinary notebooks. To say that I liked it is to say nothing. The cutlets are simply incomparable.