Cutlet Kiev
6 servings
80 minutes
Kyiv cutlet is a legendary dish of Ukrainian cuisine, admired for its tenderness and juiciness. It is believed that the recipe came from France but became popular in Kyiv in the early 20th century. The cutlet's feature is its crispy golden crust hiding tender chicken fillet soaked in melted butter. When cut, the butter flows out, creating incredible juiciness and richness of flavor. The dish pairs perfectly with mashed potatoes, fresh vegetables, or spicy sauces. Kyiv cutlet is not just a culinary masterpiece but a symbol of hospitality and sophistication that will adorn any festive table.
1
Place the chicken breast on a board, cover it with plastic wrap, and gently pound it with a mallet. Do the same with the other fillets. Season each fillet with salt and pepper.
- Chicken breast fillet: 4 pieces
- Spices: to taste
2
Place a piece of butter in the center of each fillet. Fold the fillet into an envelope, dip it in beaten eggs, then coat it in breadcrumbs. Put the patties in the freezer for 15 minutes.
- Butter: 150 g
- Chicken egg: 1 piece
- Breadcrumbs: 200 g
3
Take the cutlets out of the freezer, dip them again in beaten eggs, then coat them in breadcrumbs. Put the cutlets back in the freezer for 10 minutes.
- Chicken egg: 1 piece
- Breadcrumbs: 200 g
4
Take the cutlets out of the freezer and dip them again in egg and breadcrumbs. Heat vegetable oil in a pan. Fry the cutlets on both sides until golden brown.
- Chicken egg: 1 piece
- Breadcrumbs: 200 g
- Vegetable oil: 150 ml
