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Viennese roast rooster
4 servings
Gut the rooster, cut into 4 parts. Roll the pieces in flour, dip in an egg and plan in crumbs. Fry in boiling fat on two sides until golden crust is formed for about 15 minutes. Dry the ready-made pieces of rooster with napkins from excess fat. Serve on green salad leaves with potatoes.
Gut the rooster, cut into 4 parts. Roll the pieces in flour, dip in an egg and plan in crumbs. Fry in boiling fat on two sides until golden crust is formed for about 15 minutes. Dry the ready-made pieces of rooster with napkins from excess fat. Serve on green salad leaves with potatoes.
rooster - 1 pc., salt to taste, flour how much will go, breadcrumbs how much will go, fat how much will go, lemon to taste, parsley greens to taste
