Lamb cutlets Ala-too

I present a culinary recipe of wonderful Kyrgyz food – cutlets "Ala-too". This recipe provides for the use of mutton. So, if you have mutton and you don't know how best to apply it, then this recipe is for you.
The basis of any cutlets is minced meat, we will start with it.
For "Ala-too" cutlets, we will need good flesh without bones. Let's clean the lamb from the chaff and tendons and wash it thoroughly. Now the meat needs to be crushed. There are two ways to do this. The most correct thing would be to finely chop the meat with a knife. And the second, less tedious way is, of course, to use a meat grinder. As for the second method, it is more modern, since in the old days people in Kyrgyzstan did not even see meat grinders in their eyes.
So, we have made minced meat, now we will add milk and egg yolks to it. Add salt, pepper and knead the minced meat. At the same time, to extract the yolk, each boiled egg is carefully cut into 2 halves so that the protein halves remain intact.
Finely chop the parsley and stuff our egg halves with it, so that the greens are inside the eggs, instead of the yolks.
Next, we will form cutlets from minced meat so that there is one egg with greens in the middle of each cutlet.
That's it, now we have to roll the cutlets in flour and send them to the oven for baking. Although it is possible to deep-fry them, it is as much as anyone likes.
When the cutlets are ready, prepare a side dish at your discretion and serve on the table.