Chicken Kiev
by Editorial Staff
Who said that Kiev cutlets cannot be cooked at home in a frying pan? Nonsense! Chicken Kiev, the recipe for which I want to offer you, can and should be cooked! I will share it in my own way. 🙂
Servings: 2
Ingredients
- Chicken fillet – 1 pc.
- Butter – 100-150 g
- Dill or parsley greens – to taste
- Salt to taste
- Pepper to taste
- Eggs – 2 pcs.
- Flour – how much will it take
- Yesterday’s Bread – How Much Will It Take
- Frying oil – how much will it take
Directions
- Take boneless chicken fillet.
- We turn aside the small fillet, make a small incision under it and slightly beat it off. Salt and pepper our cutlets.
- We take butter (enough to fit in a fist), squeeze it, dip it in salt, pepper and chopped dill.
- Put butter on fillets.
- We wrap it carefully and very tightly so that there are no visible holes in the fillet.
- Dip the cutlets in flour. Here is a small digression. When I was taught how to make Kiev cutlets, I was advised to first put them in the freezer for 20 minutes before frying – the meat seizes and further breading becomes easier to perform. And the oil is unlikely to leak out. I use this method to this day – even longer, but for sure!
- While the cutlets are cooling, rub the bread, beat the eggs. Put the pan on the fire and pour oil into it so that its height in the pan is at least 1.5 cm.
- We take out the Kiev cutlets and quickly (the oil is already warming up!) We dip them into an egg, then into flour, again into an egg, into crumbs – and into a frying pan!
- We fry the Kiev cutlets for about 20 minutes over low heat, constantly turning over so that they do not burn. We spread the Kiev cutlets on plates and …
Bon appetit!
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