Chicken Kiev from Turkey
by Editorial Staff
The famous Kiev cutlets are traditionally made from chicken breast. But today I want to offer you cutlets made from turkey fillets. Cooking is much easier as the turkey is denser and larger.
Cook: 1 hour 30 mins
Servings: 5
Ingredients
- Turkey fillet 350 Grams
- Butter – 75 Grams
- Cheese – 50 grams (hard)
- Egg – 1 Piece
- Wheat flour – 1/2 Cup
- Breadcrumbs – 1/2 Cup
- Salt – To taste
- Black pepper – To taste
- Vegetable oil – 50 Milliliters
- Parsley – 4 Pieces
Directions
- Prepare all the ingredients you need to make the turkey Kiev cutlets.
- Rinse and dry the parsley. Chop it finely and mix with butter. Divide the oil into five equal parts.
- Cut the turkey fillet into thin large slices across the grain. Beat it off well.
- Cut the cheese into five equal cubes. Season the fillet with salt, pepper and lay out the cheese block.
- Place the butter over the cheese.
- Tightly, turning the edges, wrap the cheese and butter in the beaten turkey fillet so that there are no holes. Refrigerate for 30 minutes.
- Beat the egg into a plate and mix with a fork until smooth.
- Pour flour into a cup and roll the cutlets in it on all sides.
- Dip in a beaten egg until completely covered.
- Put in flour again and bread in it again.
- Cover the cutlet with the egg again on all sides.
- Dip the cutlet in the breadcrumbs, pressing down carefully.
- Do this for all patties.
- Pour vegetable oil into a small saucepan and heat. Lower the cutlets and fry on all sides until tender. They should be golden brown and will take about 15 minutes.
- Remove the cooked patties from the butter and place on a paper towel to remove excess fat.
Bon Appetit!
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