INGREDIENTS

• fillet of a small chicken;
• vegetable oil;
• ground pepper;
• salt;
• butter;
• dill;
• breadcrumbs;
• flour;
• eggs;
• milk.

METHOD

1. Soften the package of butter and mix it with chopped dill and salt until a uniform consistency is obtained. The finished creamy mass is rolled into a sausage in a cling film and placed in the freezer.
2. Rinse the chicken fillet thoroughly, dry it with paper towels, and then proceed to its direct cutting. To do this, with a very sharp knife, you have to make small cuts along the meat itself. Now, on the cutting board, the prepared pieces are carefully beaten off with a special hammer. In order not to damage the delicate structure of the chicken fillet, you can cover it with cling film.
3. The finished meat is salted, after which a small part of the chilled butter is laid out right in the middle of the piece. Next, the cutlet is very carefully formed so that it acquires an elongated shape and at the same time the oil is covered with meat from all sides. Compliance with this rule ensures that during the heat treatment, the melted butter does not leak out.
4. Cutlets prepared in this way are wrapped in cling film and sent to the refrigerator for 40 minutes.
5. Take three small bowls. Flour is placed in one, breadcrumbs in the second, while the egg-milk mixture will be in the third.
6. Sufficiently chilled cutlets are initially rolled in flour, then dipped in the egg mixture, and then sent to breadcrumbs.
7. Cutlets prepared in this way must be put in a frying pan heated to the maximum temperature with a large amount of vegetable oil. The preparation of the dish is checked by the presence of a uniform golden brown.
8. Ready cutlets are transferred to a refractory container and sent for 30-40 minutes to an oven preheated to 180 degrees.
9. It is very important to gently and carefully shift the cutlets from one container to another so as not to damage their structure. Otherwise, the butter melted inside will leak out and the main secret of the dish will be violated. By the way, most often such an opportunity occurs at the time of frying cutlets. How to carry out this process without unnecessary problems? Let's discuss!

How to fry meatballs in Kiev?

On the one hand, it may seem that there can be nothing complicated in the usual frying of cutlets. But we are talking about chicken Kiev! Improper cooking technology for this dish can lead to the fact that the cutlet turns out to be very appetizing on the outside, while raw meat remains inside. To avoid such an outcome, you just need to remember a few important rules-tips

1. In a frying pan, it is better to fry cutlets of identical sizes at the same time.
2. Prepared cutlets should be laid out only on a well-hot pan.
3. After the cutlets are fried on both sides, it is necessary to make the fire quieter, and continue frying them along the remaining perimeter.
4. You can cover the pan with a lid only when the cutlets are browned equally on all sides.
5. A dish is considered fully cooked when, during the cooking process, clear juice begins to be released from it.