Many people know that Kiev cutlets are made from chicken fillet, it is a delicious, juicy and appetizing dish. Chicken Kiev is served with fried or baked potatoes, French fries, boiled cereals. A varied and nutritious side dish can be considered a complex vegetable side dish: boiled legumes, fried potatoes. Before serving, the dish can be decorated with a pattern of spicy meat sauce, parsley, and basil.
It is necessary
- -4 small chicken fillets, about 500 g;
- - butter 160 g;
- - egg 2 pcs.;
- - bread crumbs 100 g;
- - wheat flour 100 g;
- - parsley greens 160 g;
- - lemon juice 1 tsp;
- -4 slices of toast bread;
- - green peas 200 g;
- -broccoli 200 g;
- -potatoes 500 g;
- -basil 40 g;
- -paprika 0.5 tsp;
- -artlets 4 pcs;
- -salt to taste;
- -pepper to taste;
- - vegetable oil 0.5 l.
- Chop hammer, cling film, small kitchen utensils (bowls, plates), deep fat fryer or deep frying pan
Instructions
Step 1
First, you need to prepare the green butter, which is wrapped in chicken fillet. Finely chop the parsley, combine with softened butter and lemon juice, mix thoroughly. Form a bar from the resulting mass using cling film and refrigerate. Chill the creamy mass for 4-5 hours. Then, individually, for each cutlet, roll a piece of butter in flour.
Step 2
Divide the chicken fillet into small and large: select a small piece in a large layer. Gently beat off the tenderloin fillets under the plastic wrap, season with salt and pepper. Wrap the prepared butter in tenderloins. Beat large fillets under the plastic film until they are oval. Season with salt, pepper and wrap the tenderloin with oil in it, carefully turning the corners so that the oil does not leak out during frying.
Step 3
Break eggs into a bowl and beat a little, pour bread crumbs into another bowl, flour into a third. A number of culinary operations are carried out with the formed cutlet: moisten in an egg, breaded in flour, again in an egg, breaded in breadcrumbs and repeat the last 2 operations again.
Step 4
Heat the fat in a container to 180C and fry the cutlets in it until a slightly golden crust is formed. Then the cutlets need to be baked in an oven preheated to 180C for 20 minutes. You can check the readiness by the juice leaked out of them.
Step 5
Steam broccoli and green peas, drain the juice. Pour the peas into the tartlets and sprinkle with lemon juice. Peel the potatoes, fry, you can add paprika. Separate the pieces of bread from the crusts and fry in a toaster or oven. Put everything neatly on a plate, put the toast and put the cutlet on it. Garnish with parsley and basil.
