Juicy Kiev cutlets recipe with photos step by step

Wash the chicken breasts well, blot them with a paper towel to remove the liquid. Remove fat, and if there is — cartilage. One fillet will make two cutlets. Press the fillet firmly with one hand, and carefully cut off the lower uneven part. You should get a smooth, flat slice. Cut the breast across into two equal parts. Each piece should traditionally weigh at least 80 grams. We prepare all the breasts in this way.

We take one half of the breast, cover it with a film (or a plastic bag), Beat it well with a hammer to a thickness of about 0.5 cm. Lightly salt, pepper.

Cut the butter into 6 bars, exactly 6 cutlets. We take each bar in our hands and intensively heal it so that it softens a little, and form oblong «bombs» from it. Then we lower it into cold water to fix the mold, or put it in the refrigerator for a while.

To form cutlets, we spread the meat billet with the smooth side up. An important point: the beaten side is better suited for breading, so we leave it outside.

We take a bunch of parsley, separate the leaves from the branches, finely chop them, put them in a flat bowl. We take out the butter cubes from the refrigerator, roll them in the prepared parsley. We spread one block of butter on the edge of the beaten chicken breast. Before wrapping the breast, we turn its edges into butter, forming a roll, then we roll up the whole breast. The oil must be well covered with meat, otherwise it may leak out during frying. Thus, we prepare 6 rolls.

We wet our hands in water and squeeze the rolls to expel excess air. We give the cutlets an elongated shape. We put it on a flat plate and send it to the refrigerator for 30 minutes.

For breading cutlets, we need to prepare three plates: first we drive in eggs, salt, mix with a fork. Pour flour into the second flat plate. In the third plate we put breadcrumbs. Each cutlet is rolled in flour, then in egg, then in breadcrumbs. After that, dip again in the egg and again in the breadcrumbs. Put it on a flat dish, put it in the refrigerator for 30 minutes.

In a cauldron, or in a thick-walled pan, pour 1 liter of oil. There should be a lot of oil so that the cutlets are completely covered. Heat the oil well (you can check this by throwing a crumb or a piece of carrot, onion into it, and the oil will immediately splash. Cold oil does not react in any way). Fry on medium heat for 5-6 minutes. You can fry 2 or 3 cutlets at a time, depending on the width of the pan. The main thing is that the cutlets do not touch. The readiness of the cutlet is checked by cutting the tip: if the meat is too raw, you can still fry for a couple of minutes. But if you fry for too long, the meat may lose its juiciness.

Carefully spread the cutlets on a dish, You can serve them with a side dish, for example, rice or mashed potatoes, or on your own.
Bon Appetit!