Tori Furai

1kg chicken fillet;

500g cream cheese;
2 grated carrots;
1 bunch mint;
200g mayonnaise;
2 tablespoons sugar;
100 ml of vinegar
Preparation
Cut the chicken fillet into thin strips, fill with cream cheese, carrot and chopped mint. Wrap,
then wrap with insulfilme and put to freeze. Once frozen, cut into cubes and empane with egg
and breadcrumbs. Fry and serve with the sauce.
Sauce:
Mix mayonnaise, mint, sugar and vinegar, and puree in a blender.