FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, chicken eggs shelling and cutting, wheat bread soaking in milk and chopping, beef chopping, bulb onions cutting, parsley and savory greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing beef, wheat bread, raw part of chicken eggs, bulb onions, part of parsley green, savory greens, part of salt and part of black hot pepper to produce cutlet mass and moulding the cooked part of chicken eggs into the cutlet mass to produce cutlets, mixing the remaining parsley greens and pumpkin seeds extraction cake with bone broth, tomato paste, the remaining salt and the remaining black hot pepper to produce a sauce, the cutlets and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
