Chicken Kiev

By • September 16, 2015 0 Comments

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Author Notes: I want to present you a classical Chicken Kiev recipe. Chicken with butter inside. Incredible flavor and appetize crust. You just only need to try!Foodnchef

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Serves 1

  • 170 grams chicken
  • 30 grams green butter
  • 1 piece egg
  • 25 grams bread
  • 25 milliliters oil
  1. Wash and dry the chicken. Cut wings at the joint, but leave untouched the last fillet, which connects to the breast. Take away the skin from the breast. Make an incision along the keel bone. Cut to breast fillets with bones from the wings. Cleanse the bones from the meat. Department of Internal fillet with bone from the outside. Cut tendon at the inner fillets (to chop not deformed during cooking). Make shallow along the outer fillet (in a place where thicker fillets). Make a cut to the right and left, without cutting the fillets and cutting through like a book. Gently beat fillets in a package, or between two layers of the food film. Green oil. Wash, dry and finely cut dill. Melted butter connect with dill and salt and mix well. Put oil on the plastic wrap. Make roll and put in the freezer for 15-20 minutes. Frozen oil cut in half (two patties). To chicken fillet add salt and pepper. In the middle of the outer fillet put frozen oil. Cover the inner fillet. Carefully wrap the butter, meat, that be sure that there are no gaps and form a cutlet. Bread cutlets in flour (excess flour coward). Put the egg, then roll in bread crumbs, sank back into the egg and again in breadcrumbs. Get a double layout. Heat the oil (160 degrees). Carefully place it into the hot oil. Fried to a crisp, 2-3 minutes on each side. Put in the oven pre-heated to 200 ° C and bringing patties until it cooked. It is about 4-5 minutes. Cutlets serve with boiled rice, mashed potatoes (french fries) and fresh vegetables.

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