How to cook Chicken Kiev rissoles:
Cut fillet into fine rectangles and beat out slightly (!).
In the centre of rectangles put a small piece of butter and a tuft of parsley.
Wrap the rectangles in such a way, that butter is inside it. Beat up eggs and add salt to taste.
Dip a cutlet into an egg. Then roll it in breadcrumbs. Repeat this procedure twice. Fry on a frying pan with high borders. The cutlet will be completely immersed in oil by braising.
Place cooked cutlets on a plate and decorate with greens.