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Chicken cutlet in tikhoretsk
1 serving
The chicken is separated from the carcass, the skin is removed with a stocking and the knee joint is cut. The bone stays with the skin. The skin of the bone chicken is filled with prepared mince and fried on both sides. Fried leg is placed in sauté pan, poured with broth and allowed to sit for 15 - 20 minutes. When served, it is poured with butter.
The chicken is separated from the carcass, the skin is removed with a stocking and the knee joint is cut. The bone stays with the skin. The skin of the bone chicken is filled with prepared mince and fried on both sides. Fried leg is placed in sauté pan, poured with broth and allowed to sit for 15 - 20 minutes. When served, it is poured with butter.
chicken - 85 g, margarine - 15 g, broth - 50 g, butter to taste
