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Chicken Kiev cutlet
How to cook Chicken Kiev cutlet
Step 1
Cut the chicken breast off the bone along with the wing, cut into two fillets, remove the meat from the bone. The bone should remain attached to the fillet. Remove the so-called "small fillet" (a small piece of pulp that can be easily separated by hand), it will not be needed.
Step 2
Cover the fillet with clingfilm and beat lightly with a rolling pin, being careful not to tear. One edge of the fillet can be made really thin, so the cutlet will be easier to roll.
Step 3
Cut the butter into 4 equal oblong pieces. Grate mozzarella on a coarse grater and divide into 4 parts. Mix mozzarella with oil. Lay in the center of each fillet on the inside (not the one where the skin was).
Step 4
Roll the fillet around the filling, picking up the edges so that you get a closed pear-shaped roll.
Step 5
Pour flour into one deep plate. In another, beat the eggs until smooth. In the third, pour crackers. In a wide and deep saucepan, heat the oil for frying to 160 ° C.
Step 6
Roll each cutlet in flour, shake off the excess; transfer to the egg mixture, roll, shake off excess; transfer to breadcrumbs, roll, shake off excess. Deep-fry prepared cutlets until golden brown. Place on crumpled paper towels to drain excess oil before serving.
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