Chicken Kiev - a step by step recipe

There is a version that the chicken Kiev was first prepared in France, a certain cook named Nicolas Appert. And in another version, the legendary burger was cooked in the post-war Kiev unknown chef who has worked in one of the institutions of the post-Soviet public catering.

Chicken Kiev - a dish-known and highly unusual, which is folded chicken cutlet, which is located inside a piece of butter.

How to make Chicken Kiev

Wash and dry the herbs. This may be a mixture of fresh parsley and dill. Then chop them.

In a deep pot, connect the greens with butter. This can be done with the help of a fork.

Wrap in foil with herbs oil, screw the edge and transfer to a freezer to cool down, about half an hour.

Divide the chicken into two and not strongly repel a wooden hammer.

At the edge chipped chicken lay the cut pieces Frostbitten oil.

Do not pressing wrap the meat so that the oil does not peeked.

In a large bowl whisk together the eggs, salt and pepper to taste. Dip the cutlet on all sides in the prepared mixture.

Thoroughly roll in breadcrumbs, if necessary re-dip in the egg mixture and roll them again, to form a thick crust.

Heat the oil in a frying pan and fry boneless breaded cutlet on all sides until golden crust.

Ready chicken cutlets Put on a dry cloth, allow to move smoothly, and then you can apply to the table with any garnish or just fresh vegetables.

Chicken Kiev quite appetizing dish has a delicate taste and at the same time easy to prepare!