Chicken Cordon Bleu

 

Ingredient:

 - one chicken breast. Split 2.

 Hibernation:

 - 100 ml of uht milk

 - 1 teaspoonful smoke paprica powder

 - half a spoon of pepper powder

 - half a teaspoon of salt

 - half a teaspoon of mushroom broth

 - a little oregano

 Appendages:

 - sausage /smoke beef

 - mozarella.

 Upholstery:

 - one egg.

 - meager crumb

Sauce:

 - one finely shaved garlic

 - 1 teaspoonful blackpepper crushed roughly

 - 1 tablespoon margarine

 - 1 tablespoon of wheat flour

 - 1 tablespoon oysters

 - one tablespoon of sweet soy sauce

 - mushroom stock and salt to taste

 - enough water

 How to cook:

 1.  A thin cut of chicken. It parted unbroken. Plastic channel, rolling pin to widen.

 2.  Put in some marinating seasonings.

 3.  Spread the chicken, stack it with stuffing.

 4.  Chicken rolls neatly, pin a toothpick.

 5.  Roll it into the egg shuffle. Then down to breadcrumb breadcrumb. Add another egg roll to the bread flour until all the surface is covered.

 6.  Go to the freezer in about 15 minutes.

 7.  Fry in hot oil.

 8.  Sauce: heated margarine, saute garlic grater. Put the black pepper, the wheat flour, quickly stirring. Then pour just enough water, stir quickly. Add some oysters, sweet soy sauce, salt, mushroom broth. Cook up the desired consistency.

 9.  Serve with salad and black pepper sauce.