Chicken Kiev

For the chicken Kiev recipe, when cutting a chicken carcass, namely, when separating the fillet, part of the wing must be left without cutting off the fillet. The skin from the cut fillet must be removed. Trim the flesh from the wing, leaving the bare bone. Separate the small fillet and cut off the tendon. In the place of thickening of a large fillet, make two shallow cuts without cutting through the fillet, and open it like a book.

Put a large fillet in a plastic bag and beat well, trying not to tear. Do the same with the small fillets. Season the fillets with salt and pepper on both sides. In a separate bowl, mix softened butter with chopped herbs, salt and pepper. Transfer to a plastic bag, twist into a sausage, and place in the freezer for 5-10 minutes.

When forming chicken Kyiv on a large fillet (in the middle), put half of the frozen butter, cover with a small fillet and connect the edges of a large fillet, forming a slightly elongated cutlet. Put the cutlets prepared in this way in the freezer for 20 minutes - so it will be better to work with it further.

During this time, prepare the breading. Cut off the crust from white bread, cut the bread into cubes, dry it in the oven, and then grind it into crumbs. In a hotel plate, prepare the lezon by combining the eggs with milk and a pinch of salt, beat with a fork. Pour flour into a third bowl.

Bread the cooled cutlets in flour, then in the lezon, and then in the breadcrumbs. Place chicken Kyiv in hot oil and fry for 3-4 minutes on each side - it all depends on the size of the fillet . Then transfer the fried patty to a baking sheet and cook at 200°C (390°F) for 4-5 minutes.