Kiev cutlets

Description

The recipe won't take much time. Chicken Kiev cutlets aren't the simplest dish, but they're definitely worth the effort: tender chicken meat covered with a crispy coating, and inside—fragrant butter that makes the cutlets especially juicy. The challenge lies in shaping the cutlet properly, so that the butter doesn't leak out through any holes during frying. Go ahead and give it a try—you'll end up with a wonderful dish that will impress your family and guests. Serve hot.

Instructions

1. 1

   Step 1

   Beat the eggs in a bowl, add milk, salt, and whisk until smooth.

2. 2

   Step 2

   The next step requires some skill: you need to cut each breast in half, making a slit down the middle but not going all the way to the edges, so that you end up with one wide piece.

3. 3

   Step 3

   Place the chicken breasts skin-side down, cover with plastic wrap, and pound with a mallet. Season the pounded chicken pieces with salt and pepper, and place a piece of butter in the center of each.

4. 4

   Step 4

   Wrap the fillet carefully, making sure there are no openings, and place it in the freezer for 20–30 minutes.

5. 5

   Step 5

   Now we need to coat the cutlet with flour, a milk-egg mixture, and breadcrumbs. First, roll the cutlet in flour, then dip it into the beaten egg, and next into the breadcrumbs. Repeat the last two steps once again.

6. 6

   Step 6

   Heat the oil in a skillet and place the patties in it so that they are half submerged in the hot oil. Fry over high heat, then turn after 3 minutes and cook for another couple of minutes.

7. 7

   Step 7

   Transfer the patties to a baking dish and bake for 10-15 minutes at 180 degrees.