Chicken Kiev

2 pcs. chicken (fillet)

60 g white bread

50 g breadcrumbs

100 g butter

1 pcs. egg

500 g vegetable oil for frying

salt, parsley

Chicken fillet with bone repel a smooth layer. Places breakout and close the slit layer of flesh, taken from a small fillet. At the middle of the reservoir, place a piece of cold butter, molded in the form of bars, and tighten the edge of a large fillet so as to completely cover the oil.

Cutlets with salt and double zapaniruyte in bread crumbs or crackers dipped in egg, beaten with a little water. Fry in deep fat. Pulling out of the fryer, soak for 1-2 minutes in the oven.

Serve on croutons of bread wheat hamburger place and pour oil.

Garnish post deep fried potatoes and green peas, seasoned with butter, stewed carrots. Arrange sprigs of greenery.