Chicken Kiev at home

Description

Cook chicken Kiev at home and get well-deserved compliments from grateful loved ones! There is nothing particularly difficult in this matter, however, a certain amount of culinary skill will definitely be needed - at least at the stage of wrapping a piece of butter in a chicken fillet shell. By the way, this recipe differs from many similar ones just in the approach to the filling. Most often, butter mixed with herbs is used for this purpose. We take the usual, but roll it in grated cheese. Try both options and choose the one you like best! In any case, deep-fried chicken Kiev is a restaurant-level dish worthy of the attention of the most demanding gourmets.

Cooking

Step 1

Prepare chicken fillet for chicken Kiev. Wash it and remove the so-called "small fillet" (a small piece of pulp that can be easily separated by hands). It can be used to prepare other dishes.

Step 2

Cover the fillets with clingfilm and lightly beat with a rolling pin or the flat side of a large knife. One edge can be made really thin: this way the cutlet will be easier to roll.

Step 3

Cut the butter into 4 equal oblong pieces. Grate the cheese on a coarse grater and divide into 4 parts. Roll butter in grated cheese. Lay in the center of each fillet on the inside and sprinkle with the remaining cheese. Season with pepper.

Step 4

Roll the chicken around the butter filling, picking up the edges to form a closed, pear-shaped roll. Lay the prepared meatballs on the board.

Step 5

Pour flour into one deep plate. In another, beat the eggs with a whisk. In the third, pour crackers. In a wide and deep saucepan, heat the deep-frying oil to 160°C. Remember that the cutlets should be completely immersed in it.

Step 6

Dredge each cutlet in flour, shaking off excess. Then dip in eggs and roll in breadcrumbs. Deep fry until firm golden brown.