20.05.2020
11
Recipe information
Cooking:
1 hour
Servings per container:
2
Complexity:
Middle
Calorie content:
4755.54
Carbohydrates:
74.53
Fats:
487.38
Squirrels:
15.51
Water:
34.68

Ingredients

Title Value
1. Chicken fillet 4 PC.
2. Chicken egg 2 PC.
3. Butter 100 Column
4. Vegetable oil 400 Ml
5. Breadcrumbs 100 Column
6. Parsley (greens) 20 Column
7. Salt taste
8. Black pepper taste

Cooking

1. Stage

Finely chop the parsley.

1. Stage. Finely chop the parsley.

2. Stage

Then mix the parsley with soft butter.

1. Stage. Then mix the parsley with soft butter.

3. Stage

Make sausage with butter and wrap in cling film. Put in the freezer for 30 minutes.

1. Stage. Make sausage with butter and wrap in cling film. Put in the freezer for 30 minutes.

4. Stage

Cut the fillet into rectangles and slightly beat off.

1. Stage. Cut the fillet into rectangles and slightly beat off.

5. Stage

Then put a couple of slices of butter on the edge of the fillet.

1. Stage. Then put a couple of slices of butter on the edge of the fillet.

6. Stage

Roll the meat up while squeezing the edges so that the oil does not leak out during cooking.

1. Stage. Roll the meat up while squeezing the edges so that the oil does not leak out during cooking.

7. Stage

Beat the eggs with a lot of salt, dip the patties in it from all sides.

1. Stage. Beat the eggs with a lot of salt, dip the patties in it from all sides.

8. Stage

After bread, then repeat the egg and crackers again.

1. Stage. After bread, then repeat the egg and crackers again.

9. Stage

Heat the oil well and saute the meatballs in Kiev until golden.

1. Stage. Heat the oil well and saute the <strong>meatballs in Kiev</strong> until golden.

10. Stage

Serve with any side dish.

1. Stage. Serve with any side dish.

11. Stage

Bon Appetit!!!