Kiev cutlet is perhaps one of the most popular and favorite dishes. Juicy creamy chicken fillet with herbs, breaded in breadcrumbs with a tender and appetizing heart will win the heart of any gourmet.
It is necessary
-
- for 2 servings:
- 2 chicken fillets
- 100 g butter
- dill and parsley
- salt
- ground black pepper
- 2 eggs
- 100 g bread crumbs
- vegetable oil for frying
Instructions
Step 1
Cut the fillet lengthwise to make two slices - small and large.
Step 2
Remove tendons from small fillets so that the cutlet does not deform.
Step 3
Cut the large fillet again lengthwise and open it like a "book".
Step 4
Place the fillet between two layers of cling film and gently beat off with a saucepan or skillet so as not to tear it.
Step 5
Finely chop the greens. Season with salt and pepper.
Step 6
Divide the butter into two sticks and roll in greens.
Step 7
Put a block of butter in the middle of the "book", close it with a small beaten fillet and wrap it with a large one on all sides, forming a cutlet.
Step 8
Put the finished cutlets in the freezer for 10 minutes.
Step 9
Beat eggs.
Step 10
Dip the cutlets into the egg.
Step 11
Roll the cutlet in breadcrumbs.
Step 12
Dip again in an egg and roll well in breadcrumbs.
Step 13
Fry in a hot skillet with plenty of oil until golden brown for 5-7 minutes.
Step 14
Put the fried cutlets on a baking sheet and put in the oven.
Step 15
Bring to readiness at 180 degrees for 10 minutes.
Step 16
Serve ready cutlets with a side dish of potatoes and vegetables.
