Chicken Kiev cutlets (classic recipe)
Description
The recipe won't take much time. A familiar dish with a familiar taste. Start with the meat: cut the brisket in half and pound it well. Prepare the breading and an egg batter. Make a filling using butter and herbs. Place some filling onto a piece of meat, roll it up into a roulade, sealing the edges tightly, then coat in breading and fry on all sides in a pan. Serve hot.
Instructions
- 1
Step 1
Cut the chicken breast in half and pound well.
- 2
Step 2
Prepare breadcrumbs, a batter made from beaten egg with a pinch of salt and pepper, and a filling for the cutlets made from frozen butter and chopped herbs.
- 3
Step 3
Place a little filling on a piece of meat and roll it up into a roll, tightly sealing the edges.
- 4
Step 4
Dip the patty twice into the batter and breadcrumbs.
- 5
Step 5
And fry on all sides in vegetable oil. It is preferable to fry in deep fat, but you can also use a regular frying pan. Serve hot.