Chicken Kiev Traditional
The restaurant serves a delicious crispy crust and flavorful herb butter inside – Chicken Kiev!
- Chicken fillet – 4 pieces
- Ground pepper
- Vegetable oil – 300 ml
For green oil:
- Butter – 200 g
- dill – 50 g
- Breadcrumbs – 300 g
- Flour – 100 g
- Eggs – 4 pcs
Wash and dry dill, finely chop. Mix with softened butter and crushed ice until smooth. Season with spices to taste. Put oil on the plastic wrap, form the sausage and put in the freezer for 30 minutes.
Tip: too small chips of ice will melt quickly and make the consistency of the liquid oil. Blend the ice with the help of a rolling pin. Add the oil in small portions.
Separate small external fillet from large domestic and expand the book. Wrap each fillet in foil and evenly repel the rolling pin or the back side of the knife.
Tip: To fillet remain intact, repel him through the plastic wrap. When batting, do not use a hammer with pointed ends.
Vyymite butter from the freezer, split into three parts, remove the film. Put a piece of butter into fillets, cover with a piece of meat and sausage tighten. Seam grease lightly beaten egg whites and the “glue.” Thus, chicken will not fall apart during cooking. Mix the breadcrumbs with potato starch, whisk the eggs separately.
Tip: choose breadcrumbs milled to patty was fried, juicy and lean.
Do cutlets breaded in a double for crisp juiciness and flour – egg – breadcrumbs – flour – egg – breadcrumbs. Cutlets in breadcrumbs, place in the freezer for 15 minutes. Fry in hot oil well for 3 minutes on each side until golden brown. Put chops in shape and bring to readiness in the oven at 180 degrees for 10 minutes. Serve hot with vegetables.
Tip: To breading “not peeled” during frying chicken Kiev cutlets in breadcrumbs briefly put in the freezer. When frying in a pan oil should cover the cutlet 1/3.