Kiev cutlets - a step by step recipe

There is a version that the Kiev cutlet was first cooked in France by a certain chef named Nicolas Appert. And according to another version, the legendary cutlet was prepared in the post-war period by an unknown Kiev chef who worked in one of the post-Soviet catering establishments.

Chicken Kiev is a very famous and unusual dish, which is a rolled chicken chop with a piece of butter inside.

How to cook Kiev cutlets

Rinse and dry the herbs. It can be a mixture of fresh parsley and dill. Then chop them up.

In a deep bowl, combine herbs with butter. This can be done with a fork.

Wrap the oil and herbs in foil, screw the edges and transfer to the freezer, until cool, about half an hour.

Divide the chicken fillet in half and beat it lightly with a wooden mallet.

Place the sliced ​​pieces of frozen butter on the edge of the beaten chicken fillet.

Wrap the meat without applying pressure so that the oil does not come out.

Beat eggs in a deep bowl, season with salt and pepper to taste. Dip the cutlet on all sides in the prepared mixture.

Dip thoroughly in breadcrumbs, re-dip in egg mixture if necessary, and roll again to form a dense crust.

Heat the oil in a skillet and fry the boneless patties on all sides, until golden brown.

Transfer the finished chicken cutlets to a dry napkin, let the oil settle, and then you can serve it with some side dish or just fresh vegetables.

Chicken Kiev is quite an appetizing dish that has a delicate taste and, at the same time, is easy to prepare!