The description seems long, but this is only due to the fact that I want to show in more detail how to sculpt, and nothing complicated will not be true, I have to say, the recipes for "paparats Kvetka", which is enough for the Internet differ from mine. About all its technicalities, a great secret that is still kept as a state secret), I told my friend's mom, 15 years ago when she worked as a cook in the restaurant of the hotel "Minsk". From big love to you I will share them with you, but, as you know, I'm taking a risk and hope that even under torture culinary intelligence you don't come clean about the source of information leaks) See you nod, and in one voice echoed "no, no! we won't tell anyone!" Well, entrusting their destiny and here I will whisper. So, we will need a set of products, which I captured to the left. (For the conspiracy was all done under cover of night, so the photo is kind of dark)

Chicken fillet, bacon, (fat in these meatballs is a must! and don't worry, you his presence at taste not even define, and I was ready bacon), onions and garlic skip through Mincer with a fine grid, I touched the part of his, and I had to kill everything in a blender... don't know how I had the nerve to bring the case to the end, but it was something) by the Way, why everything was stretched to evening, so what about the night that I caught up with importance))) Then add 5 tbsp with the top of the breadcrumbs, (just bread, not a loaf!) 100 g cream, the fatter the better, of course, but it does not matter, in the extreme case down and 10 percent, pepper and salt. Here salt-be careful of chicken mince so unpredictable, that raw will seem neocola, in the finished patties may be a specific oversalt. And now attention!! Eggs the stuffing is not put! It this well kneaded, the consistency of the meat is dense, this is just what we need, and put into the fridge to think about something in 20 minutes.

Now for the cheese, grate it on a fine grater, there is a large oil.

Of butter and cheese, are blind here's a not very dense mass. And put it in the fridge to wait in the wings.

Now for the breading: 8 slices of yesterday's loaf freshness cut off from the peel, cut lengthwise and then crosswise into thin wedges. Lay it on a dish and send in the microwave to dry for one minute, stir and one more minute and leave to cool.

And now I will tell you how to sculpt "paper Kvetka". Wet hands with cold water and from stuffing formed a small cake

Of butter and cheese do sausage about the size of a double with plump peanuts and pushed her to a pulp.

That way

Then again given the chop to its original form.

Now it is very important cutlet a nice, long dip in a liaison of eggs (just well mixed with a whisk of the egg) and then roll in the crackers, bread, and so every slice of beef, there should be 8 pieces.

In a pan warm up vegetable oil, and as soon as the meatballs go to roast, the fire diminished to medium, we will cook until Golden brown. To ditosylate them as suggest in other recipes, do not, or they will become dry, and the crust is, on the contrary, will lose the crunchy taste. But before applying it is desirable to heat them in the microwave!

As you understand, because of my unrestrained "resterant of" writing a recipe and cooking it today, I finished late, and the final photos will be dull, but tomorrow morning I'll try to redo it! Although... perhaps... all by chance! Because paparzzi flower blooms only at night) and now, at bedtime, as promised, the story about how it began my search in Minsk this flower of happiness)

As promised, photos paparzzi Kvetka in the morning light)