Pork Kiev-style cutlets
Description
The dish is prepared without unnecessary complications. The meat doesn't necessarily need to be minced. It can be sliced as for cutlets and lightly pounded with a mallet. Then, place a butter filling inside, roll it up, and fry in oil. However, minced meat patties are still tastier, and in this case, the butter almost never leaks out during frying. The ready dish can be served at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Add finely chopped dill to soft butter. Mix well with a fork.
- 3
Step 3
Grind the meat in a meat grinder, then add salt and ground black pepper to it.
- 4
Step 4
Shape the patty and press it down slightly. Place a piece of butter in the center. Seal the edges of the patty well.
- 5
Step 5
In a bowl, beat the egg. Dip the prepared patty into it.
- 6
Step 6
Then coat each patty in breadcrumbs. Form all the patties in this way. Fry them over medium heat in heated vegetable oil until golden brown and nicely colored.
- 7
Step 7
These are the Kiev-style cutlets I ended up with! Be sure to serve them hot.