The Kiev's cutlets
160 g chicken
80 g butter
1 egg
50 g breadcrumbs
vegetable oil or lard
300 g potatoes
1 cup green peas
salt.
Remove the skin from the chicken breast, cut 2 sirloin pieces with bones. Remove the tendons and divide each piece of meat into two so that the inner and outer fillet edge is obtained. The external piece should be beaten with a mallet, put a nut-sized slice of butter in the middle, wrap everything in a smaller loin and fasten the edges. Salt the meat, dip in the egg, bread in breadcrumbs, dip in the egg again and bread in breadcrumbs again. Fry for 3-4 minutes in a large amount of very hot fat. Then put in the oven for 1-2 minutes.
Chicken Kiev must be fried immediately before serving. Serve potatoes with straws and green peas to the patty. Melt the remaining oil and sprinkle on the patty.
160 g chicken
80 g butter
1 egg
50 g breadcrumbs
vegetable oil or lard
300 g potatoes
1 cup green peas
salt.
Remove the skin from the chicken breast, cut 2 sirloin pieces with bones. Remove the tendons and divide each piece of meat into two so that the inner and outer fillet edge is obtained. The external piece should be beaten with a mallet, put a nut-sized slice of butter in the middle, wrap everything in a smaller loin and fasten the edges. Salt the meat, dip in the egg, bread in breadcrumbs, dip in the egg again and bread in breadcrumbs again. Fry for 3-4 minutes in a large amount of very hot fat. Then put in the oven for 1-2 minutes.
Chicken Kiev must be fried immediately before serving. Serve potatoes with straws and green peas to the patty. Melt the remaining oil and sprinkle on the patty.
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