Cutlet Kiev.



Chicken breast – 1 pc.
Butter – 25-30g
Garlic – 1 clove.
Parsley – to taste
Egg – 1 pc.
Milk – 20g.

Served with French fries, canned peas, greens.

Cooking method
Fillet of chicken breast divided into small and large.

Cover the breast with cling film and gently beat off.

parsley finely chop. Fold it into a bowl, add the butter at room temperature, squeeze the garlic instead of salt I added a mixture of savory herbs. Mix well until smooth.

The resulting filling of oil with herbs to put in the freezer for 20 minutes then remove, put on a great filet, cover with small fillets, add salt and pepper to taste and wrap cutlet. Place in freezer for 10 minutes. Next, milk mix with eggs.

Cutlets roll in flour, dip in egg and milk and roll in breadcrumbs. Then again and again in egg, breaded.

Preheat oven to 200 degrees. In a small saucepan heat the oil and fry the patties until golden brown for 5 minutes. Then bring the chicken Kiev until cooked in the oven for 10-15 minutes.

Enjoy your meal!

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