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Roman Trusov
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Kiev cutlet with mushroom sauce and turnips


Kiev cutlet 175 grams.
Stewed turnip 115gr.
Mushroom sauce 30g.
Cherry tomatoes 11gr.
Parsley, flowers
frying oil


Cutlets fried in deep fat, cook until ready in the oven. A form of turnip lay in the center of the sauce on top of the cutlet. Garnish with cherry tomatoes, parsley, flowers.
Kiev cutlet. Chicken fillet fight off through plastic wrap, salt, pepper, wrap in the middle of the butter. Breaded in flour, lezone, breadcrumbs.
Mushroom Sauce. Carrots grate on grater, onion cut into cubes. Fry the onions, carrots and mushrooms in vegetable oil. Add flour, fry a little more. Gradually add milk, stirring. Bring to taste. At the end tighten the butter.
Stewed turnip. All vegetables (turnips, carrots, potatoes, onions, garlic), cut into cubes, fry in vegetable oil, add the tomato paste, spices, stew. At the end, add the crushed garlic.
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