Crispy rolls with chicken and vegetables

1. Prepare chicken breast. Chicken breast is battered on both sides until 1,5-2 cm thick.

2. Take out the frying sheet and unfold it. Place the filet on half of the baking sheet and cover with the other half.

3. Wrapped breast pressed by hand.

4. In a frying pan heated without oil, place the wrapped breast and fry on low heat on both sides.

5. Cut off the tops of the rolls and remove the crumb.

6. Slice eggplant and zucchini into julienne strips.

7. Fry the vegetables in heated oil. At the end of the cooking time add seasoning, pepper and salt to taste.

8. Place the vegetables in a bowl and stir in the chicken pieces.

9. Separate egg whites from yolks of two eggs. Whites, add pressed garlic, ketchup, 1 tablespoon of soft cheese, seasoning, season to taste, add salt and pepper and whisk to taste.

10. Place the vegetables on each bun.

11. Pour the egg white mixture over the buns.

12. Sprinkle one egg yolk on top and sprinkle with black sesame seeds. Put buns in hot oven, about 15-20 minutes at 200 C.

13. As soon as the top browns, the buns are done! Crush the bread crumbs with your hands to prevent any bread crumbs remaining. Cut the tomato into small wedges and mix with the crumbs. Spread the bread mixture into greased baking dish. Whisk one egg. Add garlic, ketchup, salt and pepper. Fill bread mass with egg whites and bake until crusty. Bon appetit!