Chicken Kiev attracts culinary gourmets with its appetizing crust, delicate aroma and juiciness. It is referred to as restaurant dishes, since certain skills are required to cook cutlets. It is a beaten off chicken fillet, inside which a piece of butter is wrapped.
The finished cutlet has an unusual shape that resembles an ellipse. In the classic recipe, a chicken bone is fixed at one end of the cutlet, on which it is customary to put on a papillote.
Knowing certain subtleties, it will not be difficult for you to prepare an exquisite treat at home.
- 4 things. chicken fillet
- 2 pcs. chicken eggs
- 100 g butter
- 400 g sunflower oil
- a bunch of greens
- salt to taste
- black pepper to taste
Chop the parsley.
In a bowl, combine the butter and parsley.
Wrap the butter in plastic wrap and put in the freezer for 20-30 minutes.
Open the chicken fillet with a sharp knife to make a rectangle and beat off slightly.
Put pieces of frozen butter on the edge of the fillet.
Wrap the fillets so that the oil is inside.
Beat the eggs lightly and add salt, dip the cutlet in the egg mixture.
Then roll in bread crumbs. Repeat the procedure twice.
In a deep frying pan or stewpan, heat the vegetable oil well and fry the cutlets, turning occasionally, until golden brown on all sides.
The butter should cover the patties completely or at least half.
Decorate the finished cutlets with herbs. Fried potatoes with onions or mashed potatoes are well suited as a side dish.