- gari - 1/4 Gilashi
- ƙananan cutin kaza - 8 guda
- man zaitun - 2 abubuwa. spoons
- kaza mai kaza - 1 kofin
- artichokes - 420 Grams (a yanka a cikin 4 sassa)
- Sakamako - 2 st. spoons
- man fetur - 2 abubuwa. spoons
- matsanancin taliya - 240 Grams
- faski ganye - 1/2 kofin
A cikin babban saucepan kawo ruwan salted zuwa tafasa. Zuba gari a cikin tasa mai zafi, kakar da gishiri da barkono. Rubuta cutlets cikin gari, girgiza da yawa. A cikin babban frying pan, zafi 1 tablespoon na man fetur a kan matsakaici zafi. Yanke da cutlets, ƙara da sauran man fetur kamar yadda ake bukata, har sai haske-zinariya, 1-3 minti a kowane gefe. Sanya cutlets a cikin tasa. Ƙara broth a cikin kwanon rufi da kuma kawo wa tafasa, dafa har sai an rage girmansa ta rabi. Add artichokes, cuters da kaza cuten. A hankali hada kuma kawo a tafasa. Cire kwanon frying daga zafi, rufe tare da murfi Add da taliya zuwa ruwan zãfi. Shirya kuma magudana ruwa. Ku bauta wa cutlets masu kaza tare da taliya, tare da faski.
Ayyuka: 4