Chicken Kiev, if someone does not know, this is a layer of chicken fillet with a humeral bone, well beaten off with a hammer, into which the “green” oil is placed, is carefully wrapped and fried in deep fat. “Green” oil is finely chopped greens mixed with melted butter, and then frozen. To provide the cutlet with durable shell through which oil does not leak, you will have to do double breading.
List of ingredients:
- 400 g chicken fillet,
- 70 g butter,
- 4-5 sprigs of greens,
- 0, 5 tsp. salt,
- 1/4 tsp. spices for chicken
- 4 tbsp. l flour,
- 4 tbsp. l breadcrumbs,
- 1 chicken egg,
- 300-400 ml of vegetable oil.
Cooking
1. To get the humerus connected to the breast, you need to buy a whole chicken. But often it is purchased fillet or breast, for convenience. Therefore, consider how to cook one of the variations of chicken Kiev. For starters, chicken breast should be cut into thin large layers. There should be two large layers and two small ones.
2. At the same time, chop the greens finely and mix with the melted butter.
3. Put the butter on the cling film, give it an oblong shape, wrap in a cling film and put it in the fridge to freeze.
4. On a film, lay out a large layer of fillet, cover with film on top and gently beat off with a culinary hammer. Do the same with the remaining fillet pieces.
5. Salt the large fillet and sprinkle with spices. In the middle, put half a piece of "green" oil, it is approximately 30-35 grams.
6. Cover the butter on top with a small piece of fillet and begin slowly wrapping the edges of the large fillet. Make the cutlet form as far as possible. Roll the patty in flour, wrap it in foil and send in the freezer for about 20 minutes. Meanwhile, make another patty.
7. Pour in a saucepan to warm up the vegetable oil. Put breadcrumbs in a saucer, beat an egg in a deep bowl and stir it. Dip a cutlet in an egg, and then in breadcrumbs. By the way, the Kiev-free chicken cutlet will be tastier if you make bread made from white bread at home. Repeat the dip-dip procedure twice.
8. Fry cutlets in deep fat, 2-3 minutes on each side. Then cover the baking dish with foil and put the cutlets in there. Send in the oven, preheated to 200 degrees. After 4-5 minutes, get chicken Kiev and serve to the table.
These cutlets are perfectly combined with vegetables and side dishes. In principle, the sauce is not needed here, as when cutting the cutlets, you will be wrapped up in a delicate creamy aroma of melted butter and a fresh, bright aroma of greenery - the sauce is already inside the cutlet.
