The meat is washed and dried. Each piece is made deep pocket with a sharp knife and rubbed with salt and pepper mixture. Wash the parsley and chop onion, garlic pass a pineapple drain and cut into small pieces. Everything is mixed and seasoned with the rest of the pepper mixture. Each piece is placed in the 1 and 1/2 tbsp of filling and hands pressed tightly pocket opening. The walnuts were ground using a blender, stirred egg foam, a starch sieved. The meat is in add some starch, egg, walnuts, and allowed to stand for 10 minutes. During this time, the sauce is prepared. Juice of pineapple compote strain. The wine is poured in a pot and boiled until it evaporates half, add the syrup, boiled for 3 minutes and add 1/2 tsp starch mixed into 1 tbsp cold water. Stir and remove from heat. In a pan heat the oil and fry the meat 4 minutes on each side to form a pink crust. Then reduced the fire, cover the pan with a lid, but not tightly and fry on low heat for 7-8 minutes. Serve the meat and pour on the sauce. Suitable side dish is aromatic rice, fresh salad, and for fans of more eccentric cuisine can carved baked apples with cranberry jam.