It is believed that the recipe for Chicken Kiev was brought from France specifically at the request of Elizabeth, who loved French dishes. The original name of the dish was de-volay cutlet. Then everything French went out of fashion, the cutlets were renamed "Mikhailovsky". And only after some time, the almost forgotten recipe was used again. Many people have tried the Kiev cutlet, mainly this is a food service. But you can cook it at home, it will turn out to be no less tasty.
It is necessary
- - Chicken breasts - 500 g
- - Garlic - 2 cloves
- - Eggs - 2 pieces
- - Butter - 100 g
- - Breadcrumbs, flour
- - Salt, pepper, oil
Instructions
Step 1
Chop the garlic finely and add it to the softened butter. Salt and pepper a little, you can add your favorite spices, or buy ready-made seasoning for chicken. Then mash the butter thoroughly until smooth, put on foil in the form of a small oblong sausage. Wrap in foil and place in the freezer for 20 minutes.
Step 2
Chicken can be purchased whole at once, only chicken breasts can be used. The meat should be cleaned from films, fat and skin. Then wrap the breast in plastic wrap and beat carefully. You need to beat off the side with small cloves and make sure that a hole does not form in the fillet. You can sprinkle it a little with spices, then put a piece of frozen butter in the middle. Cover the slice with the smaller fillet and wrap gently, giving the cutlet an oval shape. The oil should not be visible.
Step 3
Then pour 2 eggs into a bowl, salt them a little and beat thoroughly until smooth. Dip the resulting cutlet in a mixture of eggs, then in flour. Then again in egg and bread crumbs. If it seems to you that the cutlet is unevenly covered with a layer of crackers, you need to repeat the last step.
Step 4
Then dip the cutlet in hot oil, which should cover it by about half, and fry until golden brown.
