Lamb tongues with paccha cabbage
2020-08-13 / test@t
Homemade Kiev cutlets
Ingredients
- 4 large chicken breast fillets
- 80 g butter
- 40 g parmesan
- 130 g flour
- 2 eggs
- 100-150 g delicious bread crumbs
- vegetable oil for deep fat
STEP-BY-STEP COOKING RECIPE
Step 1
From chicken breasts, remove the so-called "tenderloin" (a small piece of flesh that can be easily separated by your hands), it is not needed.
Step 2
Cover the fillets with plastic wrap and beat lightly with a rolling pin - gently so as not to tear. One edge of the fillet can be made really thin, making the cutlet easier to roll.
Step 3
Cut the butter into 4 equal oblong pieces. Grate the parmesan on a coarse grater and divide into 4 parts. Dip the butter in the grated cheese. Place the inside of each fillet in the center (not where the skin was) and sprinkle with the remaining Parmesan. You can season with pepper.
Step 4
Roll the chicken around the filling, adjusting the edges to form a closed roll shaped like a pear.
Step 5
Pour flour into one deep bowl. In the other, beat the eggs until smooth. Pour crackers into the third. In a wide, deep saucepan, heat a lot of deep-frying oil to 160 ° C (the patties should sink in it).
Step 6
Dip each cutlet in flour, shake off the excess, transfer to the egg mixture, allowing the excess to drain, put in crackers, roll, shaking off the excess. Deep-fry the prepared cutlets until they are dense golden brown. Before serving, place on crumpled paper towels to let the oil glass.
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