Preparation time: 45 minutes
For lunch: For the second; On the festive table; For dinner: For hot dishes.
Ingredients for “Kiev Classic Cutlets”:
- Chicken breast – 2 pcs.
- Butter – 50 g
- Flour wheaten / Flour – 2 tbsp. l.
- Egg of chicken – 2 pieces
- Biscuit breadcrumbs / Breadcrumbs – 2 tbsp. l.
- Parsley (greens) – 1 puff.
- Spices (pepper, salt)
- Lemon juice – 1 piece
- Vegetable oil – 1 stack.
The most important moment is to properly prepare the semi-finished product: from the carcass in the region of the breast remove the skin, cut the breast from the two sides of the carcass together with the winglet.
From the winglet we will need only a part to the first joint, so we cut off the rest and clean the bone from the meat.
The breast consists of small and large fillets, they must be divided.
From a small fillet you need to remove the white tendon, as when heated it shrinks and deforms the cutlet.
Small and large fillets to cut along to half, retaining the stone.
On the eve, we prepare the butter for stuffing the breast: the softened butter is mixed with chopped herbs, salt and lemon juice, wrapped in foil and left in the refrigerator until completely solidified.
Open small fillets, lightly discourage, salt, pepper, put in oil, wrap well, place inside the sliced large fillet, again wrap well, staple with wooden sticks, rbvalate in flour, then in beaten egg, then in breadcrumbs and fry until ruddy crust in well heated oil.
The oil inside the cutlet melts, but the double breading prevents it from escaping. Since the breast was large, I additionally put the finished cutlets in the oven for 5 minutes. On bones wore papyolki, made their napkins, on the garnish – green salad.
If the cutlet is done correctly, the melted butter should flow out when cutting. Thanks to him, the breast turns juicy, very tasty.
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