Meat dishes

Kiev-style cutlet

Original Kyiv-style cutlets are made from chicken breast with a shoulder bone. But for this you need to learn how to properly disassemble a chicken – and this costs time and money.

So Smakota (SmakotaInfo.com) offers you a simplified one Kiev-style cutlet recipe, which has long been used even in some restaurants (not to mention fast food).

Kiev-style cutlet – ingredients

  • Chicken fillet – 2 pieces.
  • Butter – 100-150 g.
  • Greens of dill or parsley – to taste.
  • Salt – to taste.
  • Pepper – to taste.
  • Eggs – 2 pieces.
  • Flour
  • Yesterday’s bread.
  • Oil for frying.

Kiev-style cutlet – a step-by-step cooking recipe

Mix softened butter with chopped greens, salt, pepper, roll into a sausage and put in the freezer.

We take boneless chicken fillet. Cut the large fillet in half horizontally. Beat the fillet pieces slightly, carefully so that there are no holes (it is best through a film). Salt and pepper our cutlets.

We take the butter out of the freezer, divide it into more or less equal parts (according to the number of broken pieces. Put the butter on the fillet. Wrap it carefully and very tightly – so that there are no visible holes in the fillet.

Dip the cutlets in flour. Place on a board, cover with cling film and put in the freezer for 15-20 minutes. The meat will seize and further breading will be easier, and the oil will hardly leak.

While the cutlets are cooling, grate the bread and beat the eggs. Heat the oil in a pan.

We get cutlets and quickly. We dip them in the egg, then in the bread lids, again in the egg, in the crumbs – and on the pan!

You can cook the cutlets in two ways:

  1. Pour oil into a deep but narrow frying pan (pot) so that the patties can float freely in it. Put the cutlets in well-heated oil, fry for 3-4 minutes. Place the fried patties on a baking sheet and bake in the oven for another 10-15 minutes.
  2. . . . .
  3. We put the pan on the fire and pour oil into it so that its height in the pan is at least 1,5 cm. Fry the cutlets for 20 minutes on low heat, constantly turning them so that they do not burn.

Place the Kyiv-style cutlets on plates.

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