A tasty, spicy and juicy dish that is recommended to try in a good restaurant or cook at home. They are deep-fried, in the dietary version, you can fry a little in vegetable oil and bake until cooked in the oven. In some restaurants, Kiev cutlets are served on special croutons, “shoeing” a chicken bone in a stylish papillot for beauty. They eat such a cutlet, gently piercing with a fork, letting the oil drain. It is not recommended to use a knife and fork in a European way: a cutlet in a dense batter can splash everyone with oil when pressed.
Image Source: Dreamstime
Cuisine: French, American, Russian
The taste is savory and juicy (depending on oil additives)
Cooking method: cut + beat (fillet) + breaded + deep-fried + bake (diet option)
Basic household appliances: stove, refrigerator (freezer), oven
Basic kitchen utensils: cutting board + knife, bowl, frying pan / saucepan, baking sheet, cooking film
Main products: chicken (white meat), butter, herbs
Cooking time: 1 h 30 min. +
Difficulty level: high
Type of dish: hot meat dish
Ingredients (2 servings)
For breading:
Chicken egg - 2 pcs.
Salt - to taste
Flour - 2 tbsp.
Breadcrumbs - 150 g
For cutlets:
Chicken or broiler chicken
Butter - 150-200 g
Greens - to taste
Vegetable oil (for deep frying)
Spices, salt - to taste
How to cook it?
- - soften butter
- - mix evenly the oil with finely chopped herbs
- - divide the mass into two parts, form two sticks out of them and put them in the freezer (the filling for cutlets should be cold)
- - separate the skin from the breast on the chicken carcass
- - cut off the wing, leaving the humerus
- - clean the humerus with a knife
- - free the fillet (chicken breast) from the bones to get two fillets with a bone
- - separate two small fillets from the main large fillet, put them between layers of cling film and beat with a hammer
- - make shallow longitudinal and transverse cuts on the main fillet so that it opens like a book
- - put a large fillet between layers of cling film and beat off
- - season the beaten meat with ground pepper and salt
- - put a block of frozen butter on a large fillet, cover with a part of a small fillet
- - form an elliptical patty, covering the filling on all sides
- - remove ready-made semi-finished products in the freezer
- - beat the egg with a pinch of salt (not fluffy)
- - get the cutlets, roll them in flour, then in a beaten egg and breadcrumbs (in the egg mixture and breadcrumbs it is recommended to roll twice)
- - heat the oil and deep-fry the cutlets until golden brown (in the dietary version, fry a little in vegetable oil)
- - put the cutlets on a baking sheet, bake in the oven (10 minutes at a temperature of 190 degrees)
Serving recommendations: serve hot, on a separate plate, it is better to wrap the leg in a papillot. For special occasions, we recommend serving on croutons or croutons to soak up the oil. They eat, holding the papilot with their hands and piercing gently with a fork. After the excess oil has drained, separate a piece of cutlet with a fork.