Kiev cutlets with Mexican-style pepper
Description
The recipe won't take much time. For coating these spicy patties, it's great to use unsweetened cornflakes—they'll make the crust very crispy and delicious! If you can't find such flakes, use corn flour instead. Serve hot.
Instructions
- 1
Step 1
Remove the partitions and seeds from the chili peppers without cutting them, and stuff them with soft Serbian feta cheese. Cut the peppers in half and wrap each piece in a thin slice of cheese.
- 2
Step 2
Pound the chicken fillets well, then season with salt and pepper. Place 1 pepper on each cutlet and roll them up, shaping into oval patties.
- 3
Step 3
Prepare a breading station. In one bowl, combine flour, salt, and pepper. In a second bowl, beat the eggs, add salt, Mexican spice blend, and melted butter. In a third bowl, mix crushed cornflakes with dried cilantro or parsley.
- 4
Step 4
Coat the cutlets in flour, then dip them in egg and coat with cornflakes. You can make the cornflake coating double. Place the cutlets in the refrigerator for 10 minutes to help the coating adhere better.
- 5
Step 5
Fry the cutlets in hot frying oil until golden brown. Remove the fried cutlets onto a paper towel to drain excess oil.
- 6
Step 6
Transfer the patties to a baking dish and continue cooking in a preheated oven at 180 degrees for 15 minutes, until the chicken fillet turns completely white and the juice runs clear when pierced.
- 7
Step 7
Serve the patties hot with a light vegetable side dish, such as canned corn, tomatoes, and pickled jalapeño peppers.