Chicken Kiev was considered one of the most popular dishes in Soviet restaurants. The most delicate chicken fillet, fried in a special way, fell in love so much that many began to cook this delicacy at home. And then it is not surprising, because the Kiev cutlets are suitable for any side dish and will decorate the festive table.
It is necessary
- - chicken breast, peeled and skinned (fillet) - 2 pcs.;
- - high quality butter with 82% fat content - 100 g;
- - fresh dill - 1 bunch;
- - chicken eggs - 2 pcs.;
- - milk - 1 tbsp. l.;
- - flour for breading;
- - bread crumbs;
- - vegetable oil for frying - 0.5 l;
- - ground black pepper;
- - salt;
- - deep frying pan or stewpan.
Instructions
Step 1
Remove the butter from the refrigerator half an hour before cooking so that it lies at room temperature and softens well. Rinse fresh dill under running water and chop finely. Mix softened butter with dill. Add salt to the mixture to taste and place in the freezer.
Step 2
Divide the chicken breasts into large and small fillets. In a large fillet, make a longitudinal cut with a knife and open it to form a book-like shape. Use a hammer to beat off all the fillets. Rub them lightly on both sides with black pepper and salt.
Step 3
Remove the frozen butter and dill mixture from the freezer and divide it in half. Place each half on a large fillet, top with the tenderloin and form into a roll. An important detail: the fillet should fit as tightly as possible to the filling in order to avoid oil leakage during the frying process. Wrap the finished cutlets with cling film and put in the freezer for 20 minutes.
Step 4
While the cutlets are frozen, prepare a batter for them. Break the chicken eggs into a separate bowl and add milk to them. Beat the mixture with a fork. Prepare flour and breadcrumbs to keep everything close at hand during the frying process. Turn on the oven, setting the temperature to 200 degrees.
Step 5
Pour vegetable oil into a deep frying pan or saucepan. There should be enough of it so that it covers the cutlets completely. Heat the oil to a boil. Remove the cutlets from the freezer and remove the cling film from them. Before frying, cutlets must be rolled in flour, then dipped in milk and egg batter and dipped in bread crumbs. Then we immediately repeat the process - first we lower it into batter, then into crackers.
Step 6
Deep-fry the patties on both sides until golden brown. After the patties are fried, place them in a baking dish and cook in a preheated oven for 5 minutes.
