that yes, yes, that's better, i like portuguese dishes, some, to make, but recently i made feijolad deshokosht's stewed beans with carokatits , in a creamy sauce, and a lot of onions, that's what else i like, i like to make uzbek pilaf, ukrainian dirons with sour cream. with all kinds of perversions, not just a joke, you know, but to stuff something in there, podonbaska cutlets, apparently, podonbaska cutlets - this dish was invented by one donetsk chef in the donbas restaurant, which is now called donbas palace, well, it was the late 70s , this is a simplified version of kyiv-style cutlets, but kyiv-style cutlets are also served incorrectly here all the time, because kyiv-style cutlets are prepared. from chicken fillet with a wing bone, which is not inserted there, but which remains as it is rosla, this is a classic kyiv-style cutlet , not the kind that we have wrapped something and gave it, and not always a fillet, sometimes they take out such a thing for a stick, but a podonbaska cutlet is a cutlet made from beef and pork lard, the principle of cooking is this well, the donetsk people have