Turn out legs skin, take the fillet, remove the top bone, leaving the lower one.

Mince the fillet, mix with minced sweet pepper, add chopped greens, salt, pepper, butter and stir.

Fill in the legs skin with prepared stuffing, stick with picks.

Dip the legs in whisked egg, cover with bread crumbs and fry in oil until done.

When serving, garnish the legs with marinated vegetables.