Kiev-style cutlet

Ingredients (for 2 servings)

Chicken fillet - 1 chicken piece.

Butter - 100-150 g

Dill or parsley greens - to taste

Salt - to taste

Pepper - to taste

Eggs - 2 units.

Flour - as much as needed

Yesterday's bread - as much as you need

Frying oil - as much as you need

Step by step recipe.


How to cook Chicken Kiev cutlets:


We take a boneless chicken fillet.

Peel back a small filet, make a small cut under it and beat it up a little. Salt and pepper our cutlets.Take butter (so much that will fit in your fist), squeeze it, dip it in salt, pepper and chopped dill.

Put the butter on the fillets.

We dip the cutlets in flour.

There is a small digression. When I was taught to make Chicken Kiev cutlets, I was advised to put them in the freezer for 20 minutes before grilling - the meat will get frozen and further breading will be easier to do. And the oil is unlikely to leak out.

I still use this method to this day - longer, but for sure!

While the cutlets are cooling, grate the bread, beat the eggs. We put a frying pan on the fire and pour oil into it so that its height in the pan is not less than 1.5 cm.

We get our Chicken Kiev cutlets and quickly (the oil is already heating!) dip them in eggs, then in flour, in eggs again, in crumbs - and on to the pan! We fry Chicken Kiev cutlets 20 minutes over low heat, constantly turning them over in order not to burn.


Put the Chicken Kiev cutlets on plates and...


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