Chicken Kiev Cutlets
by Editorial Staff
Did you know that the famous Kiev cutlet, according to one of the historical versions, is a French dish? Its counterpart is “de-volai cutlets”, in the filling of which sauce is used instead of butter.
Cook: 40 mins
Servings: 6
Ingredients
- Chicken fillet – 4 Pieces
- Wheat flour – 1 Glass
- Loaf of white bread – 1 Piece
- Butter – 150-200 Grams
- Dill, parsley – 1 Bunch
- Lemon juice – 1-2 teaspoons
- Milk – 100 Milliliters
- Chicken Egg – 3 Pieces
- Salt, spices – To taste
Directions
- To cook chicken Kiev cutlets, we need chicken fillet. In the classic version, the chicken fillet must be removed from the chicken carcass. Chicken Kiev is usually made with a bone, which is a correctly cut part of a chicken fillet with a wing bone. I’ll show you an easier way. We take chicken fillet. Slice each fillet lengthwise into plates. 2-3 plates will come out of one single fillet.
- Chicken fillet must be beaten off slightly with a hammer. Now add salt and pepper to taste. In a separate bowl, mix the chopped greens with 1 teaspoon of lemon juice and 150 g of butter.
- Put the prepared mass (about 1 teaspoon) on the edge of the prepared fillet. Roll the fillets into a roll.
- We will get such a neat roll. Try to tuck the edges of the fillets so that the oil is not visible.
- Beat eggs with milk. Season with salt.
- On a coarse grater, grate the loaf, after cutting off the crust from it. Better to take yesterday’s loaf. The bread crumbs sold are not suitable and the dish will be strikingly different (with bread crumbs or with a loaf).
- Dip the chicken fillet in the egg mass, then in flour, then again in the egg mass, and then roll in breadcrumbs. Slightly flatten the cutlet between your palms, compacting the breading and shaping the cutlet.
- Pour vegetable oil into a saucepan. Dip the cutlets in there and deep-fry very quickly, stirring occasionally, so that a beautiful crust forms evenly. Remove the cutlets from the deep fat. The cutlet will remain slightly damp inside. Transfer the patties to a baking sheet lined with parchment. Preheat the oven to 200 degrees, bake the cutlet for 20-25 minutes.
- Serve the Kiev cutlets to the table, adding vegetables and herbs.
Bon appetit!
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