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½ kg chicken fillet
½ black pepper
½ tsp salt
½ tsp dry dhana
Butter
Slice chicken fillet in half butterfly way, tenderize it with a mallet on both sides. Lay flat on table and sprinkle salt, pepper, dry dhana on 1 side, put a piece of butter o the edge of the fillet, roll fillet tightly like a swiss roll, dip in flour, egg and breadcrumbs, leave it the fridge for half a day and fry in shallow oil till done.
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