Chicken Kiev.

Chicken Kiev.

• 4 chicken portions of 100-150 g each
• Egg 2 pieces.
• 50 g butter
• 20g melted butter
• bread crumbs 20 g
• salt pepper

Cooking method:
Rinse the chicken and repel it from both sides, to become thin fillets.

• In the middle of the fillet Put a small piece of cold butter and wrap fillets, tightly clutching the edge of that oil does not flow when frying. Cutlets with

salt, dip in egg and roll in breadcrumbs.

• Grill the chops in a large amount of oil on both sides until golden brown. Serve hot immediately.

котлета по киевски

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