English
Deutsch
español
français
italiano
-
Newest
Zucchini salad "Mother-in-law's tongue" for the winter
Mushroom caviar from honey mushrooms with bay leaf
Onions for lula kebab
Sausages in dough on kefir
Chicken and Grapefruit Salad
Bruschetta with zucchini, tomato and bell pepper
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.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Beef shurpa
Shulum, chorpa, shorpo, sorpa... In different countries, shurpa is called by different names, but it looks about the same everywhere: a rich soup with meat and vegetables. Various herbs and spices can be added to it, or it can be made on the basis of
Honey mushroom soup
Frozen honey mushrooms allow you to enjoy the taste and aroma of mushroom soup even in winter. There are many recipes with honey mushrooms and other frozen or dried mushrooms in traditional Russian cuisine. But soup with honey mushrooms, frozen whole
Ginger tincture
Ginger is a well-known and beloved spice. In the kitchen, only the root of the plant is used, which is rightfully considered one of the most useful natural products. Ginger tincture, when consumed in moderation, helps improve memory, restores skin co
Ojahuri from veal
Ojakhuri is a classic Georgian dish. In fact, this meat and potatoes are a win-win combination. You can use different types of meat for ojahuri. We will choose tender veal. Odeakhuri is traditionally served on a ketsi (clay plate) to keep the dish ho
Khinkal in Dagestan style
Khinkal is a traditional Caucasian dish. It is often confused with such a famous Georgian dish as khinkali. And, although the set of products in both dishes is quite similar, they are nevertheless different. Traditionally, khinkal is prepared on the