Kiev Cutlets
6 servings
50 minutes
According to William Pokhlebkin, the dish that eventually transformed into the Kiev cutlet first appeared in the St. Petersburg Merchants' Club under the name Novo-Mikhailovsky cutlets (in honor of the nearby Mikhailovsky Palace). But it became a hit at restaurant feasts in Soviet times, thanks to the chefs from Intourist. Pokhlebkin writes that for foreigners accustomed to using not only a fork but also a knife, Kiev cutlets were a cruel test. The thing is that when they tried to cut the cutlet, it suddenly shot out a stream of oil, splashing their jackets. It got to the point that foreign guests began to be provided with special instructions regulating the handling of the insidious cutlets.
1
Mix room temperature butter with chopped herbs, crushed garlic, and salt using a fork. Roll the butter into a thin sausage, wrap it in film, and place it in the freezer to harden.
- Butter: 200 g
- Parsley: 20 g
- Garlic: 4 cloves
- Salt: to taste
2
Pound the chicken fillet between two sheets of plastic wrap to a thickness of about 3-5 mm. Season with salt and pepper on both sides.
- Chicken fillet: 6 pieces
- Ground black pepper: to taste
3
Cut a piece of butter sausage 8-10 cm long and wrap it in fillet. Send the patties to the refrigerator for 15 minutes.
- Butter: 200 g
4
Whip the cream with eggs, soak the cutlets in the egg-cream mixture, and then coat them in breadcrumbs.
- Cream 33%: 100 ml
- Chicken egg: 2 pieces
- Panko bread crumbs: 100 g
5
Heat vegetable oil to boiling and add the patties. Fry until they turn brown, then place them in the oven for another 5 minutes.
- Vegetable oil: 1 l
6
Serve with a vitamin salad and mashed potatoes, sprinkled with breadcrumbs.
- Panko bread crumbs: 100 g