Котлеты по-киевски

Chicken Kiev, this is a Soviet classic, but what a!
When cutting a juicy cutlet, fragrant butter flows out of it ... here I am speechless for a few seconds, because the crunch of a golden crust, the softness of chicken breast and the magical aroma of green butter will delight any gourmet))) ... such a dish must be prepared yourself, from the best products, with the highest quality butter, and share this meal with your beloved person! ;)

Ingredients

• urine or chicken 1-1.2 kg
• vegetable oil (for deep fat) 500-1000 ml
• salt
• freshly ground pepper
• For green oil
• butter (82.5%) 100 g
• dill
• salt
• For breading
• white bread (dried) 150 g
• flour 50 g
• eggs 2 pcs
• milk 1 tablespoon
• a pinch of salt

Directions

1. Wash and dry the chicken.
2. Cut the wings off at the joints, leaving the last joint that connects to the breast intact.
3. Separate the skin from the breast.
4. Make an incision along the keel bone.
5. Cut fillets from the breast along with the bones from the wings.
6. Fillets gently beat off in a bag or between two layers of cling film, taking care not to break.
7. Prepare green butter.
8. Wash dill greens, dry and chop finely.
9. Combine softened butter with dill and a pinch of salt.
10. And mix well.
11. Place the butter on plastic wrap.
12. Roll up a roller and put in the freezer for 15-20 minutes.
13. Cut the frozen butter in half (for two cutlets).
14. Season the chicken fillet with salt and pepper.
15. Place frozen butter in the middle of a large fillet.
16. Cover the fillet with another piece of fillet.
17. Wrap the chicken fillet oil tightly on all sides so that there are no gaps, and form an elongated cutlet.
18. It is important that the oil in the cutlet is carefully covered with the chicken fillet, otherwise it will leak out during frying.
19. For the same reason, double breading is made for the Kiev cutlet.
20. Wrap the cutlets in plastic wrap and put in the freezer for 20 minutes.
21. Cut off the crusts from white bread and place the bread in a blender bowl.
22. Grind the bread in a blender.
23. Prepare a lion.
24. Break eggs into a bowl, add a tablespoon of milk, a pinch of salt and shake the mixture with a fork or whisk.
25. Pour flour and bread crumbs (or bread crumbs) into separate bowls.
26. Breaded cutlets in flour (shake off excess flour).
27. Dip in a lezion.
28. Then roll in bread crumbs.
29. Dip again in ice cream and once again roll well in bread crumbs (you get double breading).
30. Heat vegetable oil in a saucepan or deep frying pan (to 160 ° C).
31. Place the patty carefully in the hot oil.
32. It is advisable that the butter completely covers the cutlet. If there is not enough oil, during frying, the cutlet must be constantly poured on top with boiling oil (using a spoon) so that the temperature inside the cutlet does not drop, and it is evenly fried on all sides.
33. Fry until golden brown, 2-3 minutes on each side.
34. Gently, using a slotted spoon, transfer the cutlet to a baking dish.
35. Place in an oven preheated to 200 ° C and bring to readiness for about 4-5 minutes.
36. Serve the Kiev cutlets with boiled rice, mashed potatoes (or French fries) and fresh vegetables.
37. When the cutlet is cut, fragrant green oil flows out of it.