Cutlet "stewardess" -i

The chicken pulp is passed through a meat grinder, milk, salt are added and minced meat is knocked out. The mince is moulded into cakes weighing about 50 g. They are filled with about 25 g of filling: finely chopped boiled egg is combined with grated hard cheese, butter and well kneaded. Bars are moulded, rolled in flour, wetted in beaten egg, mealed in bread crumbs. Deep-fried cutlets are fried. When served, the cutlets are poured with butter.