How to cook
If the fillets are too thick, cut them up. If not - leave them as is and tenderize them lightly.
Salt them, then dip them in a little soy sauce and crumbled chicken broth.
Leave them as is for at least half an hour, then dip them in flour, beaten eggs and finally in breadcrumbs.
Put the prepared fillets onto paper towels to drain away the excess oil. Garnish with a cucumber rosette and parsley.