80 chicken fillet, butter 40, including watering 10, 10 eggs, white bread 25, 15 melted butter, garnish 150.
Chicken fillet with bone cleaned from films and sinews, beat them with a chopper so as to obtain uniform thickness of the layer.
In the middle of the layer to put a piece of butter (in the form of fir cones), cover with a thin strip of meat the inner (small) fillet and close the oil from all sides of the meat.
The cutlet season with salt and moisten in eggs, breaded in bread crumbs, again to moisten in egg and breaded again in bread crumbs; fry in plenty of fat (fried food) for 3-4 minutes. Taking out from fat, chicken can be put on 1-2 minutes in the oven. Fry the chicken Kiev just before serving.
Butter for the filling can be mixed with boiled egg yolk, rubbed through a sieve, salt, finely chopped dill or parsley.
When a submit cutlet to put on a dish; cutlet can be laid on a slice of toasted bread or a piece of baked puff pastry. Garnish – fried sticks potatoes and green peas, seasoned butter. Cutlets need to pour the melted butter.
You can cook cutlets made from other poultry or wildfowl.