Cutlet in Kiev
Cutlet in Kiev is repulsedChicken fillet, which is wrapped in a piece of cold butter. The cutlet is baked in deep fat, pre-coated with egg and breaded. In the butter you can add grated cheese, mushrooms, greens, egg yolks, etc.
Cutlet in Kiev
For cooking cutlets in Kiev you will need:
- fillet of chicken breast - 1 kg
- eggs - 2 pcs.
- milk 0.5 liters
- butter - 100 g
- greenery
- salt, pepper to taste
- bread crumbs - 3 tbsp.
- vegetable oil
Preparation
Chicken fillets are divided into medium sized equal parts, sufficient to wrap minced meat in them. Piece of fillet slightly beat off the culinary hammer and temporarily set aside.
Prepare the filling. For the filling, it is necessary to mix the softened oil with finely chopped greens. Salt. Divide the resulting mass into the required number of portions (by the number of portions of cutlets) and put in the freezer for solidification.
Prepare the lezones. To do this, mix the eggs with milk, sprinkle a little and, if desired, pepper.
To form cutlets you need to take a piecebeaten fillets and wrap it in a hardened filling of butter and greens so that there are no holes and rips, otherwise when frying cutlets will drain oil. In classic cutlets in Kiev in one of the ends of cutlets wrap a chicken bone, for which you can then keep the cutlet with food. But you can not lay down a bone.
Formed cutlet dipped in lezones,crumbled in crushed breadcrumbs, again dipped in lezoneson and repeatedly crumbled in breading. After that, the cutlet is deep-fried until golden brown. The average size of the cutlet is ready in 10-15 minutes.
