Products Needed:
1 1/9 lb. flesh veal
2 oz. bun
2 tbsp. butter
1/2 cup milk
1 egg
salt to taste
ground pepper to taste
1/2 oz. dried crusts
1 tsp. parsley greens chopped
1 tsp. dill greens chopped
2 oz. cheese
2 1/2 tbsp. vegetable oil
2 1/2 tbsp. melted butter
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Directions: Soak bread in milk, press, mince, add creamed butter with egg yolk, breadcrumbs, greens, salt and pepper. Stir well up, mix with whisked white.
Cut meat across the fibers into 4 portion pieces, then beat thinly, salt.
Put the stuffing on the center of each meat piece, roll the meat into pipes, stick with wooden picks.
Fry «chickens» until golden crust in melted butter, add butter and bring to done in oven, pouring with butter from time to time.
Before serving, take out picks, season with grated cheese and bake for additional some minutes, until cheese melts. Serve with vegetable garnish.
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