How to make
Peel the potatoes and cut them into thick circles. Sprinkle them lightly with black pepper and salt.
Roll them in flour and dip them in the beaten eggs. Fry them, until they aquire a golden color, but are not fully cooked. Transfer them into a wide dish.
In a small bowl, briefly crush the garlic and parsley. Put the mixture on the potatoes and pour the broth.
Cook on low heat for about 15 minutes with a lid on. Remove the lid and leave it to simmer a little longer, until they remain in the sauce.
Carefully remove them into a plate and pour the sauce over them.
The breaded potatoes in sauce are ready.
