Chkmeruli in Sochi
2020-08-13 / test@t
Chicken Kiev classic recipe
The classic of Soviet restaurant cuisine, the Kiev cutlet, has long remained an obligatory attribute of festive feasts. Now our culinary boundaries have expanded, and we have almost forgotten the Kiev cutlet. But why not sometimes remember this wonderful dish?
Ingredients
- 4 chicken breast fillets
- 180 g butter
- 5-6 sprigs of parsley
- 2-3 eggs
- flour
- breadcrumbs
- vegetable oil for deep fat
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
1. Cut butter into 4 pieces and place in the freezer.
Step 2
2. Place the chicken fillet on a work surface, separate the tenderloins and set aside for later use.
Step 3
3. Starting with the thickest part, carefully trim the fillet and open it like a book. Cover with cling film and beat to an even thickness. Season with salt and a little pepper on all sides.
Step 4
4. Separate the parsley leaves from the stems and chop very finely. Remove the butter and dip in the parsley. Place the butter chunks in the center of the fillet and top with the tenderloin fillets.
Step 5
5. Roll up the cutlet, gently tucking all the corners inward (like a cabbage roll) so that the oil does not leak out. You should get a compact elongated cutlet. Wrap each cutlet in plastic wrap - this way the cutlet will retain its shape. Place in the freezer for 10 minutes.
Step 6
6. Pour flour and bread crumbs into bowls. Break the eggs into a bowl and beat lightly.
Step 7
7. Blot patties with paper towels. Dip the cutlet in flour on all sides, shake off the excess, then dip it into the egg, shake it off, roll in breadcrumbs. Then dip again in the egg and crackers. Place the patties on a plate and place in the freezer for 10 minutes.
Step 8
8. Preheat oven to 180 ° C. Heat vegetable oil in a saucepan or deep fryer until bubbles begin to appear on the surface. Fry the cutlets on all sides until golden brown, 2-3 minutes. Transfer gently to a baking sheet and cook in the oven until tender, 10-12 minutes.
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