final result:
Ingridients:
CREAM OIL 140 g
CHICKEN 1,2 kg
PETRUSHKA 20 g
SALT ½ teaspoon
EGGO CHICKEN 2 pieces
MILK 100 ml
WHEAT FLOUR 60 g
BAKING DRIERS 140 g
VEGETABLE OIL
Cut the chicken so as to get two breast fillets along with the humerus on the stalk. Remove the skin. Fillets put the inner side up, cut from the middle along both sides, put the halves so that the filling is fit, and gently repel. White tendons prune so that the cutlets do not cringe.
In a bowl, mix the chopped parsley, oil and salt, mix thoroughly until a homogeneous mass is obtained. Divide the mixture into two parts, shape and remove for 3-5 minutes in the freezer. Then put on the fillet and tightly wrap the cutlet, again put in the freezer for 3-5 minutes.
In a bowl, combine eggs and milk and whip. Cutlets roll in flour, then mix. Then roll in breadcrumbs, then in a mixture, then again in a breaded. Carefully crush.
In the deep-frying pan, add oil and heat to 200 degrees. Preheat the oven to 200 degrees. Fry the cutlets deep-fried until golden brown (about 5 minutes), then bring it to the oven for 10 minutes. Before serving, pat dry with a napkin.