The Kiev's cutlets

Cook the cutlets in Kiev With the word "cutlet" many readers immediately begin to increase salivation, and if it comes to cutlets in Kiev, then often mixed with a sense of regret. And even melancholy, because this delicious dish is not very easy to cook, if there is not enough experience. If you want on the Internet you can find a huge number of recipes for these cutlets, but most of them are really difficult to perform and require a lot of time. Therefore, we decided to show you a somewhat simplified method of cooking cutlets in Kiev, having mastered that, you can bravely and take on more complex recipes. For example - to make cutlets in Kiev on the bone, multi-layered. Though already now you can fantasize and experiment, adding greens, cheese, mushrooms to the filling oil. The main thing in the preparation of cutlets in Kiev - is carefully wrap the filling and tightly pan the cutlet before frying. If you can not do this, use a toothpick to stitch the seams or just cut a pocket with a sharp knife in a piece of fillet, put oil in it and also fasten the edges with a toothpick. In time, everything will work out for you - not Gods pots burn!

Cook the cutlets in Kiev With the word "cutlet" many readers immediately begin to increase salivation, and if it comes to cutlets in Kiev, then often mixed with a sense of regret. And even melancholy, because this delicious dish is not very easy to cook, if there is not enough experience. If you want on the Internet you can find a huge number of recipes for these cutlets, but most of them are really difficult to perform and require a lot of time. Therefore, we decided to show you a somewhat simplified method of cooking cutlets in Kiev, having mastered that, you can bravely and take on more complex recipes. For example - to make cutlets in Kiev on the bone, multi-layered. Though already now you can fantasize and experiment, adding greens, cheese, mushrooms to the filling oil. The main thing in the preparation of cutlets in Kiev - is carefully wrap the filling and tightly pan the cutlet before frying. If you can not do this, use a toothpick to stitch the seams or just cut a pocket with a sharp knife in a piece of fillet, put oil in it and also fasten the edges with a toothpick. In time, everything will work out for you - not Gods pots burn!

Ingredients:

• Chicken fillet 800g
• Butter 150 g
• Eggs chicken 2 pcs.
• Breadcrumbs 8 tbsp. l.
• Pepper black ground 8 pinch
• Salt 8 pinch
• Sunflower refined sunflower oil 6 tbsp. l.

Instructions

• Step 1 To cook cutlets in Kiev, you need 2 chicken fillets, 2-3 eggs, butter, breadcrumbs, vegetable oil and spices.
• Step 2 From the butter to form bar-cylinders long 5-6 cm and a diameter of 1-1.5 cm and then put them in the freezer for 15 minutes.
• Step 3 Chicken fillet wash, cut into 2 halves and gently repel, without damaging the integrity of the meat.
• Step 4 Then each fillet salt and pepper on both sides.
• Step 5 Put a piece of butter in the center of the chopped fillet.
• Step 6 Carefully and tightly wrap the fillet so that the oil does not flow out when frying, forming an oblong cutlet.
• Step 7 Beat 2-3 eggs with a fork and prepare the breadcrumbs.
• Step 8 Preheat the vegetable oil in a deep frying pan. Each cutlet dipped in an egg, and then in breadcrumbs and repeat again - this breading will preserve juicy cutlets.
• Step 9 Fry the cutlets over medium heat from all directions, gently turning over so as not to damage the meat and lamb. Cook until smooth golden brown.
• Step 10 Ready cutlets before serving serve on a paper towel to remove excess fat. Serve well with vegetables and potatoes.