Quarter the young chickens, sprinkle freely with salt and let them stand for ½ an hour. Then dip the joints in flour, coat with yolks of eggs and finally with fine white breadcrumbs. Fry in butter or fat till a golden colour. A lettuce salad, with slices of hard-boiled egg, is served with this.
This dish is sometimes garnished in the same manner as Wiener Schnitzel with anchovies, etc.