Chicken Kiev, which is a beaten chicken fillet with butter inside, can rightfully be called a restaurant dish, since, alas, it cannot be cooked without special skills..
But don»t rush to get upset: expert chef Yulia Arkhipova of the online publication «BelNovosti» shared several subtleties – using them, you will have no trouble preparing an exquisite treat at home.
Cut the fillet correctly
In order to cut the chicken fillet, you will need a sharp knife. Make a cut (from the thick edge, so as not to cut right through it) and unfold it like a book, then cut off the small fillet.
Beat the fillet
Beat all the pieces to make a uniform rounded flat cake – this will make it easier to form cutlets. Use cling film, in which you should wrap the fillet to prevent tears.
Make ‘green butter’
To give the dish a unique taste, make a filling by dipping small pieces of meat in finely chopped dried dill or mixing soft butter with herbs (in this case, you will need to roll sausages from the butter).
Once the filling is ready, put it in the freezer.
Wrap the cutlet properly
Put frozen butter in the middle of each fillet and cover the butter with a small fillet on top
Chicken Kiev, which is a beaten chicken fillet with butter inside, can rightfully be called a restaurant dish, since, alas, it cannot be cooked without special skills..
But don»t rush to get upset: expert chef Yulia Arkhipova of the online publication «BelNovosti» shared several subtleties – using them, you will have no trouble preparing an exquisite treat at home.
Cut the fillet correctly
In order to cut the chicken fillet, you will need a sharp knife. Make a cut (from the thick edge, so as not to cut right through it) and unfold it like a book, then cut off the small fillet.
Beat the fillet
Beat all the pieces to make a uniform rounded flat cake – this will make it easier to form cutlets. Use cling film, in which you should wrap the fillet to prevent tears.
Make ‘green butter’
To give the dish a unique taste, make a filling by dipping small pieces of meat in finely chopped dried dill or mixing soft butter with herbs (in this case, you will need to roll sausages from the butter).
Once the filling is ready, put it in the freezer.
Wrap the cutlet correctly
Put frozen butter in the middle of each fillet and cover the butter with a small fillet on top. Carefully form an oblong cutlet, wrapping it as when making cabbage rolls
Chicken Kiev, which is a beaten chicken fillet with butter inside, can rightfully be called a restaurant dish, since, alas, it cannot be cooked without special skills..
But don»t rush to get upset: expert chef Yulia Arkhipova of the online publication «BelNovosti» shared several subtleties – using them, you will have no trouble preparing an exquisite treat at home.
Cut the fillet correctly
In order to cut the chicken fillet, you will need a sharp knife. Make a cut (from the thick edge, so as not to cut right through it) and unfold it like a book, then cut off the small fillet.
Beat the fillet
Beat all the pieces to make a uniform rounded flat cake – this will make it easier to form cutlets. Use cling film, in which you should wrap the fillet to prevent tears.
Make ‘green butter’
To give the dish a unique taste, make a filling by dipping small pieces of meat in finely chopped dried dill or mixing soft butter with herbs (in this case, you will need to roll sausages from the butter).
Once the filling is ready, put it in the freezer.
Wrap the cutlet properly
Chicken Kiev, which is a beaten chicken fillet with butter inside, can rightfully be called a restaurant dish, since, alas, it cannot be cooked without special skills..
But don»t rush to get upset: expert chef Yulia Arkhipova of the online publication «BelNovosti» shared several subtleties – using them, you will have no trouble preparing an exquisite treat at home.
Cut the fillet correctly
In order to cut the chicken fillet, you will need a sharp knife. Make a cut (from the thick edge, so as not to cut through it) and unfold it like a book, then cut off the small fillet.
Beat the fillet
Beat all the pieces to get an even rounded flat cake – this will make it easier to form cutlets. Use cling film, in which you should wrap the fillet to prevent tears.
Make ‘green butter’
To give the dish a unique taste, make the filling by dipping small pieces of meat in finely chopped dried dill or mixing soft butter with herbs (in this case, you will need to roll sausages from the butter).
Once the filling is ready, put it in the freezer.
Wrap the cutlet correctly
Put frozen butter in the middle of each piece of fillet and cover the butter on top with a small fillet. Carefully form an oblong cutlet, wrapping it as if you were making cabbage rolls. Make sure there are no gaps.
To keep the cutlets in shape, wrap them in cling film and place them in the freezer for 10 minutes.
Use double breading
Before you start breading, blot the cutlet with a paper towel – this will remove excess moisture. After that, dip the cutlets in sifted flour, then in eggs and in breadcrumbs.
