Finely chop the parsley.
Then mix the parsley with soft butter.
Make sausage with butter and wrap in cling film. Put in the freezer for 30 minutes.
Cut the fillet into rectangles and slightly beat off.
Then put a couple of slices of butter on the edge of the fillet.
Roll the meat up while squeezing the edges so that the oil does not leak out during cooking.
Beat the eggs with a lot of salt, dip the patties in it from all sides.
After bread, then repeat the egg and crackers again.
Heat the oil well and saute the meatballs in Kiev until golden.
Serve with any side dish.