Cutlets in Kiev style: a classic recipe

The Italians call her "graceful meat", the French - "air chickens", and the Germans call her "meat princess". Culinary symbol of the Ukrainian capital, the famous national "brand" - cutlet in Kyiv has long won the best European restaurants.

And not for nothing - because this fragrant dish is prepared not from the usually minced meat, but from tender chicken breast stuffed with butter and fresh parsley. And then breaded in fragrant wheat breadcrumbs and deep-fried. It is impossible not to taste!

Read how to cook perfect cutlets in Kyiv style - with a crispy crust and juicy filling inside, and treat your loved ones with pleasure. This is the dish that is so easy to fall in love with from the first piece!

Ingredients

• Chicken breast - 2 pcs.
• Butter - 150 g
• Flour - 60 g
• Breadcrumbs - 150 g
• Eggs - 2 pcs.
• Milk - 100 ml
• Fresh parsley - 20 g
• Vegetable oil - 300 ml
• Salt and pepper - to taste

Directions

1. Peel a squash, grate it and squeeze the juice. Cut each piece lengthwise into three pieces. Cover the meat with cling film and beat until about 0.5 cm thick. Salt.
2. Cut parsley and place on a deep plate together with room temperature butter. Stir until smooth.
3. Using two tablespoons, form the filling of butter and greens. Put in the freezer for five minutes so that the filling does not spread.
4. Remove the frozen lumps of butter from the refrigerator, spread them on the fillets, and tightly wrap the cutlets. Put in the freezer for five minutes.
5. Meanwhile, in a deep bowl, mix the eggs with the milk and beat with a whisk, as for an omelet.
6. Pepper cutlets, roll in flour. Dip in egg with milk, roll in breadcrumbs, and repeat the process.
7. Fry the cutlets in a frying pan with oil until ruddy crust for five minutes.
8. Preheat the oven to 200 ° C and bring the cutlets to readiness for 10 minutes.
9. Decorate the plates with lettuce leaves and spread the finished cutlets. Delicacy!