Stuffed chicken legs

Carefully remove the skin from legs.

Chop the bone out without damaging the skin.

Separate meat from bones.

Run the meat through a meat grinder.

Mince the onion.

Finely cut the mushrooms.

Sauté the onion in vegetable oil.

Add mushrooms and slightly fry.

Add ground meat, salt, pepper and fry until ready. Then cool.

Stuff the skin with ground meat.

Sew the edges or wrap.

Beat the eggs and roll the legs in them.

Then roll the legs in breadcrumbs.

Fry both sides in vegetable oil until they are a golden color.