|chicken breast — 600 grams|
|dill — 1 bunch|
|butter — 120 gr.|
|egg — 1 piece|
|cream 10% — tablespoon|
|breadcrumbs — 100 gr.|
|garlic — 2 cloves|
|salt, pepper — to taste|
|flour — 100 grams|
|lemon — 1 piece|
|vegetable oil — for frying|
Kiev cutlets are a dish from the beginning of the 20th century. It is made from chicken fillet soaked in spicy oil with garlic. The mandatory part is triple breading.
How to cook a Kiev Cutlet for the lazy
The Kiev cutlet is a unique dish of Russian cuisine. Traditionally, it is prepared with a bone, which makes the cutlet look like a baked leg. But in this recipe we will make «lazy» cutlets — they are no worse in taste, but allow you to save strength and nerves.
To the butter, add chopped dill greens, 1 tablespoon of lemon zest and a little of its juice. Pepper and salt on the eye and our taste. Squeeze out a couple of garlic cloves through a cracker. And carefully stir and mash the oil with a fork, so the oil should be kept for a couple of hours at room temperature.
We separate the small fillet from the breast, and carefully cut the larger part into 2 parts. After that, we beat off the fillets through a cellophane bag. It is important to beat off with a flat hammer surface.
We take the oil prepared earlier and wrap it in fillets. We get 4 large and 2 small cutlets from one breast. Sprinkle salt and pepper on the outside, leave the cutlets in the refrigerator for 15-20 minutes.
Roll the cutlet in flour. Now we dip it in a mixture of cream and egg (lieson). And once again we roll, but already in breadcrumbs for breading.
We heat the oil in a frying pan and send our Kiev-style cutlets there. Fry for 5-6 minutes, periodically you need to turn it over.
We heat the oven to 180 degrees, send the cutlets there for 15 minutes. While the cutlets are being prepared, it is worth doing mashed potatoes. Of course, you can use another side dish, but mashed potatoes are perfectly combined with Kiev-style cutlets.