Firefighting cutlets made of hazel grouse

Peel as you should 3 fillet hazel grouse, remove the fillet from the bones, choose the veins, finely chop and put 200g of good oil, cream, sprinkle with salt and pepper and stir so that the mass is equal. Divide into 8 parts, mold each oblong cutlet, coat with egg and roll in crumbs, fold on melted oil and fry on both sides until brown. Then fold on a dish and pour butter on which the cutlets were fried.