Chicken Kiev with Butter
Main Dishes • Ukrainian
Description
The cutlet is ready! Enjoy your meal!!!
Ingredients
- Butter 5 oz
- Skin-On Chicken Breasts 20 oz
- Farm fresh eggs 2 pieces
- Breadcrumbs 5 oz
- Salt 0 oz
- Ground Black Pepper 0 oz
- Vegetable Oil 15 fl oz
- White bread 2 slices
Step-by-Step Guide
Step 1
Separate the fillet from the chicken breast; if you have chicken fillet, skip this step.
Step 2
Make a cut along the fillet with a knife to create a sort of 'pocket'.
Step 3
If the fillet is large, you can slightly pound it with a mallet.
Step 4
Prepare the butter by cutting a piece of 30–50 grams and shaping it into a log in cold water.
Step 5
Season the fillet with salt and pepper, place the shaped butter into the 'pocket', and fold the fillet into a cutlet using both hands.
Step 6
Place the cutlet on a flat surface and put it in the freezer for 15–20 minutes so that it retains its shape during breading.
Step 7
Beat the eggs, adding salt and pepper.
Step 8
Dip the slightly frozen cutlet in the egg and then in the breadcrumbs 2–3 times, shaping it into an elongated oval with your hands.
Step 9
Place the breaded cutlet in the freezer to freeze.
Step 10
In a prepared pot with a thick bottom, if you don't have a deep fryer, pour enough vegetable oil to completely cover the cutlets while frying. Heat to 180–390°F.
Step 11
Place the frozen cutlets into the fryer and fry until a golden-brown crust forms.
Step 12
Place the fried cutlet on a prepared slice of bread. Then put it in a preheated oven at 200–430°F until bubbles appear on the surface of the cutlet (this will take about 5–7 minutes, depending on the size of the cutlets).
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