Minced Kiev Cutlets
by Editorial Staff
A real Kiev cutlet is a complex and expensive dish. I offer you a simpler, but no less delicious option – minced meat Kiev cutlets. Much simpler, but also very tasty.
Cook: 50 mins
Servings: 4
Ingredients
- Chicken fillet – 500 grams
- Curd – 200 Grams
- Egg – 1 Piece
- Salt – 1 Teaspoon
- Pepper – – To taste
- Butter – 100 grams
- Garlic – 2 Cloves
- A bunch of dill – 1 Piece
- Flour – 5 Art. spoons
- Paprika – – To taste
Directions
- Peel the garlic, chop finely.
- Wash the dill, chop finely.
- Mix the garlic and dill with soft butter. Put the resulting filling in the freezer.
- Mix chicken fillet and cottage cheese. Grind with a food processor or meat grinder. Add an egg, a little more than half a teaspoon of salt, pepper. Mix well, beat off.
- Remove the oil from the freezer, cut into pieces. Knead a piece of minced meat into a cake, put a piece of butter in the middle. We connect the edges of the minced meat by wrapping the butter inside.
- Mix together flour, rest of salt and paprika. Roll the cutlets in this breading. Heat vegetable oil in a frying pan and fry the cutlets in it until golden brown.
- Put the fried cutlets on a napkin, then put them on a pastry. Preheat the oven to 200 degrees. Put the meatballs in the oven for 15 minutes. Serve hot.
Bon Appetit!
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