The classic recipe for chicken Kiev

Chicken Kiev - this dish can be considered national. It is not easy to execute, but if mastered, then you can pass for the "cutlet fairy". Classical Kiev cutlets should be tender, juicy, with a crisp on the outside and a liquid oily filling inside. How to make delicious meatballs in Kiev? I'll tell you now.


We will need to prepare two servings:

Two chicken fillets. This is one breast.

· 4 slices of dried white bread or bread crumbs.

Immediately prepare everything you need. Chicken Kiev is breaded in triple breading: flour, egg, crackers. To remember the sequence, remember the word MEAT.


I make bread breading as follows: I freeze half a loaf. I take it out of the freezer for 5 minutes. Tru on a grater.

In a second plate, break one egg, add a tablespoon of water and salt, stir.

On the third plate is flour.

Now let's do the fillet. It must be freed from all that is superfluous: veins, films, bones, skin. Cut the small fillet. In the classic version, it is beaten off and the filling of oil is primarily wrapped in it. I put the oil immediately on the main beaten filet, and just clean the small.

Each fillet must be beaten off very well. Its area should increase approximately twice. Salt, put the pepper aside. It is most convenient to beat off using cling film. So the kitchen will be cleaner, and a piece of the same thickness over the entire surface.

Cooking stuffing

The classic filling for Kiev cutlets is butter, which is mixed with herbs and frozen in the form of oval slices. Sometimes garlic or lemon zest is added to the oil. The filling options may be different: butter, cream cheese, fried mushrooms. I even tried with pieces of pineapple.

I took the Yantar cheese and butter for the filling. Preliminarily did not begin to prepare anything. I will wrap a teaspoon of cheese and a slice of butter in a patty, gram 10-15. My way is visible in the photo.

We form cutlets in Kiev

Put the filling on the beaten filet. You can first wrap it in a small fillet. Wrap and hands form an oblong cutlet. See the photo.

Then we pan in turn in flour, egg, breadcrumbs. I repeat this procedure twice. This is necessary in order for the cutlet to acquire a “shell” and the filling to remain inside and nothing to leak out.

Ready cutlets are sent for 10 minutes to the freezer, so that the breading better sets. This is not necessary, but I like this method.


Turn on the oven at a temperature of 200 degrees. Heat the oil in a deep saucepan or deep fat fryer. Pour exactly enough so that the patties are covered. To check that the oil is ready for laying products, I dip the tip of a toothpick into it. Bubbles formed around and hissed - which means the oil has warmed up enough. We remove the fire to medium. Carefully lay the patties and fry for 5-7 minutes until an intense golden color.

Kiev cutlets are transferred to a baking dish and sent for 10-15 minutes to cook in the oven. The time depends on the size of the patties.


Chicken Kiev is a fairly satisfying dish. I serve it with beetroot salad or with fresh vegetables. If you want to eat tight, french fries or boiled rice are suitable. I do not serve bread. Its role is played by breadcrumbs of cutlets.

The correct cutlet in Kiev on a section of uniform color, white, with a crust of the same thickness. Inside is a liquid filling.

My cutlets turned out to be juicy and fragrant, with a crispy crust on the outside and a melted creamy cheese mixture inside. It was very tasty!

Try it and you cook!

Step by step recipe

First, prepare the filling for our cutlets. Aromatic butter (of good quality) is removed from the refrigerator in advance and left in the kitchen to make it soft. Grind dill and parsley, which I previously washed and dried, chopped as finely as possible. We shift the chopped greens into a bowl with oil, add salt and a teaspoon of lemon juice to taste (juice if desired). You can add lemon zest, black pepper, garlic. We mix everything well with oil. We transfer the finished mixture to a plastic wrap or form an oil sausage in a plastic bag. We remove the freezer until it solidifies.

Let's start preparing the chicken fillet. Classical Kiev cutlets are cooked on the bone, and in order to properly cut the fillet for these cutlets, we need a whole chicken. We put the well-washed chicken on the back and make a deep incision along the keel bone. On the one hand, remove the skin so that it interferes with me, and cut the meat tight to the costal bones, reaching the shoulder joint. Then gently cut the fillet along with the wing. Cut off at the wing 2 extreme phalanges, leaving only the humerus. Also, the bone must be completely cleaned of skin and meat.

Take the prepared fillet, cut off his small fillet. We put a small fillet in a cling film or a plastic bag and beat off the smooth side of the kitchen mallet. * A common mistake ... when chicken meat for Kiev cutlets is beaten with the serrated side, the meat breaks, it turns into a hole, and at the time of frying the cutlets, the oil filling flows out. We beat off the meat gently, as if stretching it from the center to the edge in the direction of the fibers. Our task is to get a meat layer that is even in thickness (thickness within 3 - 4 mm).

Now we take most of the fillet on the bone (if you did not damage the tendon during trimming, the meat will hold tight to the bone) and beat it too. However, note that a large fillet fights only on one side, on the inside. Do not hit the fillet where there is a smooth film. Without damaging the integrity, it will serve us as an additional guarantee that the juicy filling does not leak from the cutlet.

So, all the fillets were beaten off. In small pieces of fillet we wrap the butter filling, in large pieces - rolls of small fillet with butter. Thus, we get butter wrapped in 2 fillets. We get the "sausage" from the aromatic oil, cut into pieces. There should be as many pieces as the number of cutlets you plan to fry. Each piece of oil is pre-wrapped in a small fillet.

Now take a large fillet and salt and pepper on the beaten side. Then put a small filet with butter on the edge and wrap the filet in an ellipse shape (as tight as possible). The oil in the cutlet must be completely closed!

Classic cutlets have an oil filling, but you can add grated cheese, fried mushrooms, a boiled egg, and ham. At this stage, cutlets need to be put in the freezer for 30 minutes so that the oil does not “pick up” and melt. They can also be frozen for a long time and cooked immediately before use.

While the cutlets are cooled, prepare a breading.
To do this, we need flour, eggs and bread crumbs. It is most convenient to plan for wide dishes, for example, in a deep plate. We stand flour in one plate, and we drive eggs into another. Usually, I use one egg for one cutlet. Shake the eggs.

We make bread crumbs from yesterday's white bread (not crackers!). If you have very soft fresh bread, I recommend holding the bread in the freezer for several minutes. Grind bread into crumbs using a blender. It turns out completely dry, soft, just perfect for the preparation of Kiev cutlets white crumbs.

Kiev cutlets are breaded in a double white (bread) breading. First, bread the cutlet in flour, shaking off the excess. Then we send it to the egg, and then transfer it to a plate with bread crumbs. Since the Kiev patties are breaded twice, once again dip in the egg, then again in the crumbs. We fix the breading by pressing our palms and forming the final shape. Shake off excess so that when frying the cutlets they do not crumble and burn.

* There is a long-known hint - the keyword "meat" each letter of this word means the procedure for planning.
“M” is flour
"I" is an egg,
“C” - crackers (in our case, bread crumbs),
“O” is roasting.
So you will never get confused and forget what it should be.

Heat the oil in a deep fryer. Fry the cutlets in deep fat until golden brown literally 1-2 minutes, while inside the cutlet remains almost raw. In this process, we get a crisp.

Next, we need to bake Kiev cutlets in the oven. We send them to the oven preheated to 180 degrees and bring to readiness within 12-15 minutes. The readiness of the cutlets is determined by the presence of small bubbles appearing on the surface of the cutlets. We get the ready-made roast cutlets in Kiev from the oven. If you have cutlets with bones, it is customary to put on a papillot on it so that cutlets are more convenient to eat with your hands. We serve to the table. Bon Appetit!

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2 Comments Hide Comments

In 1970-1973, I worked on distribution in Volgograd. So sometimes we went to the restaurant of the Volgograd Hotel to eat a Kiev patty. It was delicious. As A. Raikin said - “I tried it, swallowed my tongue, lost my speech. Taste-specific ”

I confirm the quality of meatballs in Kiev at the restaurant Volgograd in 1967-70 years, and only then occasionally and later.

Chicken Kiev: a step by step recipe

Juicy and tasty meatballs in Kiev differ from traditional ones in that they are prepared not from minced meat, but from beaten chicken fillet. By biting a delicate fragrant cutlet, you find inside butter with various additives - herbs, mushrooms, boiled eggs and grated cheese. In the most “right” cutlets, a chicken bone sticks out on the side, on which a papillot is put on so as not to burn your hands. And of course, the most important thing is how to learn how to make cutlets in Kiev at home, so that they have a crispy crust and tender juicy flesh. It is quite real and does not take much time. Let's try!

Kiev cutlet butter filling

First, we make the filling, and then we make meat - this is one of the rules for preparing meatballs in Kiev. Since the base of the filling is butter, remove it from the refrigerator and let it thaw until it becomes soft. For the filling, it is better to take very high-quality oil of 82.5% fat content: the better the oil, the more tender and tasty the cutlets.

It is no coincidence that the filling oil is called green - we will need fragrant greens. Grind dill, parsley, cilantro and mix with butter, add grated hard cheese to the mass, salt and form thick sausages. It is best to do this as quickly as possible so that the oil does not begin to melt. For 80 g of butter, take 8 g of cheese and a bunch of dill - from this number of products you will get 4 sausages. And you can just roll pieces of oil in chopped dill. Put the green oil in the freezer and practice the meat.

The best meat for Kiev cutlets - chicken breast

They make cutlets from chicken, that is, from chicken breast, and since the chicken has two breasts, you get two cutlets. For this reason, they are considered a delicacy, because in order to fry four, six, eight cutlets, you will need several chicken. However, now you can easily buy chicken breast in the store, but if you want to cook a classic cutlet with a bone, you have to buy a whole carcass. And now we will prepare the meat for the chicken in Kiev, a step-by-step recipe for this process will help you figure out how to cut and beat the fillet properly.

1. Rinse the chicken well, lay it on its back, remove the skin from the meat and make a deep incision along the keel bone, which runs vertically in the middle of the breast. Help yourself from the other side by turning the fillet and making an incision on both sides.

2. Cutting out the breast, leave the wings if you plan to cook a classic Kiev cutlet. From a ready-made chicken breast in a store, a cutlet will turn out without a bone - it is also tasty, although outwardly it looks more like a roll.

3. So, you cut the breasts with wings, and now remove two fragments from the wings, leaving only the humerus, which is firmly attached to the sternum by the tendons.

4. Peel the humerus from the meat using a sharp knife and remove the joints at the ends. Now, future cutlets resemble a chicken leg with a bone - that's exactly what they should look like.

5. You probably know that the chicken breast includes large and small fillets, and now you have to separate them from each other with scissors or a knife. For the preparation of cutlets, we need both parts.

6. Wrap large and small fillets in cling film and carefully beat the flat side of the hammer until a 4–5 mm thick flat cake is obtained. If you beat the fillet with the scalloped side, you will get minced meat, so it’s better not to try. If you overdid it a bit and holes appeared in a thin layer of meat, it’s okay, you can close them with another fillet, and when you dip the patty in the batter and fry it, the “defective” places will generally become invisible.

We make rolls, breaded cutlets

The main thing is to do everything right. Wrap the butter and cheese sausage in a small fillet sprinkled with salt in the form of a thick roll, salt the large fillet, put in the middle of the roll and wrap again. Another way of forming cutlets is that a piece of butter is laid out in the middle of a large fillet, covered with a small fillet, and then it is twisted into a roll, like cabbage rolls.

Try to make the product tight enough and tight enough to protect the oil from escaping, for this remember the cutlet in your hands, giving it the right shape. Now, slightly moisten the surface of the fillet with water, roll in flour and remember a little more - the edges of the meat should stick together, then the cutlet will take on a delicious appearance. Dip the semi-finished products in a batter, which is made of 2 eggs, beaten with 1 tbsp. l flour and a pinch of salt, and bread in breadcrumbs. You can add a little milk to the batter - for tenderness and airiness. And now continue to work on the shape of the cutlet - it should be perfectly smooth, beautiful, resembling an ellipse. Then repeat the procedure with batter and breading again - double breading prevents the oil from flowing out and creates a crispy golden crust, which is an attribute of Kiev cutlets.

How to fry meatballs in Kiev

Pat the products lightly with a paper towel to remove excess moisture, otherwise the oil will hiss and splatter. Fry the patties in a large amount of hot vegetable oil, brought to a boiling point - bubbles must appear in it. You can fry in a deep fryer or in a pan - until a beautiful golden color, which will take about 3 minutes on each side. It is not recommended to fry longer, otherwise the rolls will easily burn out - you still have to bring the Kiev cutlets to the ready in the oven.

So, after frying in a pan, cover the baking sheet with baking paper, put meat rolls on it and bake for 15 minutes in the oven, heated to 180-200 ° С. The readiness of the cutlets is easily checked - carefully cut them, if juice begins to flow from the pulp, the dish is ready!

And one more subtlety - before serving the cutlets on the table, pierce them with a fork so that steam escapes, otherwise hot oil will splash out when biting them. Baked vegetables, mushrooms, crumbly rice or potatoes can be served to Kiev cutlets. It is extremely tasty!

Five secrets of cooking Kiev cutlets

Secret 1. Cut the chicken fillet only from the thickened edge - so the process will go faster and you will not cut it through.

Secret 2. If you remove the tendon fillet, the patties will be softer and softer.Some chefs recommend cutting them slightly in several places so that cutlets do not shrink when frying.

Secret 3. Add some spices and dried herbs to the breadcrumbs, and Kiev cutlets will delight you with new tastes and aromas.

Secret 4. Wrap the patties in cling film and place them in the freezer before brewing for 10 minutes. In this case, the oil will harden and will not leak out during the “sculpting” process. Some housewives put cutlets for 10 minutes in the freezer and after breading.

Secret 5. If you don’t have time, and the guests are already on the doorstep, you can simplify the Kiev meatball recipe using chicken mincemeat. Make a tortilla from the minced meat, put the stuffing from the oil inside, and then wrap the patty roll.

Pork Chicken Kiev

This, of course, is not a classic, but also very tasty. Take 400 g of pork tenderloin or any part of the carcass without fat and fat. Make a filling of 100 g of softened butter, 2 cloves of chopped garlic, a finely chopped bunch of parsley and dill, a pinch of salt. Put the butter on a plastic wrap, form sausages and put in the freezer.

Cut the meat into layers with a thickness of about 0.5-0.7 cm, beat it with a hammer, but carefully so as not to tear it. Grate the meat with salt and pepper, make a batter of 2 eggs, salt and spices, beat well and remove the oil sausage from the freezer. Cut it into pieces, put it on meat cakes and twist them into tight rolls. Roll the patties in flour, dip in eggs, and then in breadcrumbs mixed with spices for meat. Make a double or triple breading and fry cutlets in oil, making sure that they float in it. Heat the oil, and then reduce the heat to a minimum and fry the meatballs for 3 minutes on each side. You can let the cutlets bake in the oven or serve them immediately on the table with a fragrant side dish!

Chicken Kiev: Mexican recipe

This dish is perfect for winter, because its sharpness warms pleasantly and does not allow to freeze. For the filling, mix 5 tbsp. l butter, 3 tbsp. l cubes of hard cheese, 2 tbsp. l finely chopped canned chili peppers, 2 tsp. dried onions and ½ tsp. salt. Roll the balls and freeze them.

Latin American gourmets use crushed crackers as a breading - you will need 1 cup of cheese crackers and 1 ½ tsp. seasoning "tacos." It contains paprika, oregano, cumin, chili, cayenne pepper, garlic, dried onions and basil, so you can cook it yourself.

Carefully beat off 6 chicken breasts with a hammer, weighing approximately 160–170 g. Put a ball of butter on each chicken cake, roll, dip in melted butter, roll in breadcrumbs from crackers and fix the rolls with toothpicks. Put them in a dish for a microwave and bake for 15 minutes at high power, and then remove the toothpicks. The inhabitants of Latin America do not claim authorship of cutlets in Kiev, but they are very kind to this dish.

Any sauce can be prepared for cutlets - mushroom, milk, cheese, tomato, garlic, vegetable, fruit and berry. The taste of cutlets will improve, and the dish will look very bright, original and effective, and loved ones will certainly express admiration for your culinary abilities!

How to cook chicken Kiev cutlets in the oven

For a long time, Kiev cutlets were for me a purely restaurant dish. I always thought that preparing is unreasonably long and difficult. Recently I came across a delicious recipe for preparing this delicacy without frying. And could not resist. Such cutlets are cooked in the oven, which allows them to remain light, tasty, juicy and fragrant as in a restaurant.

Ingredients for 5 servings:

  • Chicken Breast - 800 gr.
  • Cream cheese - 2 pcs.
  • Lemon juice - 1 tbsp. a spoon
  • Garlic - 2 cloves
  • Parsley - 2 tables. lies.
  • Breadcrumbs - for loafing
  • Egg white - 2 pieces
  • Nutmeg - 0.5 tsp
  • Salt to taste

Description of the preparation:

Cut the breast fillet into two parts along the entire length, with a thickness of not more than 1 cm. One part is beaten off and greased with lemon juice. Set aside, give time to be fed. This will be the first layer of cutlets. And the second part, we leave not beaten off, we will wrap the patty in it with the second layer.

Rub the cream cheese on a fine grater.
Peel the garlic, pass through a press or chop finely with a knife.
Rinse the parsley, send half the bunch to the filling, and use the rest later. Grind the parsley finely.
Mix in a bowl all the prepared ingredients for the filling, adding nutmeg.
We form the filling with oblong balls.

Put the filling in the middle of the beaten breast and wrap.

Then, put the patty wrapped in the first layer onto an unbroken fillet, wrap tightly so that the filling is not visible. For reliability it is possible to fix in addition a wooden skewer.
In conclusion, you need a good brew. To do this, slightly beat the protein, dip the patties into it, and then mixed in breadcrumbs with the rest of the parsley.

We put the patties in the refrigerator for half an hour, and then dip them again in protein, and then in breadcrumbs. After that, put on a baking sheet and bake. Preheating the oven to 180-200 degrees. Bake for about 40-50 minutes.
Bon Appetit!

Classic boneless Kiev cutlets

I want to share with you the most classic of all the classic recipes for cooking Kiev-style cutlets on the bone! This incredibly delicious, deep-fried dish will look very unusual and unusual on any table. Serve such patties to any side dish!


  • 1 carcass - chicken (about 1.2 kg)
  • 30 gr - butter
  • 0.5 tbsp. l - chopped parsley (or a mixture of parsley and dill)
  • 1 PC. - egg (1 grade)
  • 4 tbsp. l - breadcrumbs
  • 2 tbsp. l - flour
  • Salt, pepper - to taste
  • Deep-frying vegetable oil

How to fry chicken Kiev cutlets in a slow cooker

It is not at all difficult to cook Kiev cutlets in a slow cooker, the main thing is to wrap it well so that the filling does not leak out when baking. To do this, double breading: first dip the cutlet in flour, and then in the egg and breadcrumbs, cool in the refrigerator for half an hour and repeat the breading in the egg and breadcrumbs again. Serving such yummy is better right away, with vegetables and herbs. Good luck and bon appetit!

Homemade chicken Kiev chicken

Chicken Kiev is prepared from chicken fillet, into which a piece of cold butter is wrapped. Breaded in breadcrumbs and deep-fried. Served on crouton - white bread toasted without butter. If you cook according to all the rules, then you need to leave another bone. But often they cook without it.

How to cook chicken Kiev cutlets with minced meat

Classical Kiev cutlets are prepared from chicken, and I will introduce you to a new version of the preparation of classic chicken cutlets with minced meat. That is what the new recipe is different from the classic. Cooked according to this recipe remains the same tasty, juicy and aromatic, and at the same time, the method of preparation is facilitated at times. Due to the fact that the stuffing is easier to form without leaving gaps, this will help to better protect the filling from leakage ahead of time.

Chicken Kiev fillet with cheese

Chicken Kiev is a very tasty and unforgettable juicy dish, which is prepared on special occasions! And if you experiment with the filling, you can only embellish them even more. I want to share with you a delicious recipe for cutlets with cheese filling!

Required Products:

  • Chicken fillet - 2 pcs.
  • Butter - 30 gr.
  • Chicken Egg - 1 pc.
  • Premium wheat flour - 1 tbsp
  • Breadcrumbs - 2 tbsp
  • Salt to taste
  • Ground black pepper - to taste
  • Vegetable oil - 1 cup


We form the butter in the form of two oblong pieces. Sent to the freezer for a few minutes, while we deal with the fillet.

Each fillet can be beaten well, then wrap the butter. But you can incise in the form of a pocket.
Expand, beat off the edges, but so that the fillet does not tear. We beat off mainly the edges, so that when cutting the cutlet does not open.
Put the prepared piece of butter.

Wrap the oil with free edges, tightly pressing.

Now breaded cutlet in flour
Then dip in the egg whipped with a fork.

Now it’s good breading in breadcrumbs.

The cutlets thus formed are sent to the freezer for 15 minutes so that they seize and do not open when frying. Because the most important thing in this cutlet is that the oil does not leak. After that, fry in hot oil until a blush for several minutes on each side. Then put in foil, wrap and let stand for 10 minutes.

Everything is ready, you can take a sample. Bon Appetit!

How to cook chicken Kiev cutlets with minced meat

Classical Kiev cutlets are prepared from chicken, and I will introduce you to a new version of the preparation of classic chicken cutlets with minced meat. That is what the new recipe is different from the classic. Cooked according to this recipe remains the same tasty, juicy and aromatic, and at the same time, the method of preparation is facilitated at times. Due to the fact that the stuffing is easier to form without leaving gaps, this will help to better protect the filling from leakage ahead of time.


  • Chicken fillet - 1 kg.
  • Butter 200 gr.
  • Onion - 1 head
  • Chicken eggs - 3 pcs.
  • Breadcrumbs - 200-300 gr.
  • Salt to taste
  • Ground black pepper - to taste
  • Greens (dill, parsley, chives) - a bunch
  • Sunflower oil for frying.


First of all, we’ll take up the preparation of minced chicken. To do this, it is better to take the fillet and skip it through a meat grinder yourself. Self-prepared minced meat is less watery than bought in a store.

Cut the fillet into pieces, pass through a meat grinder.
We peel the onion from the husk, cut it into quarters, and also pass through a meat grinder. Spread in a bowl with minced meat.
We break one egg into forcemeat, salt, and pepper to taste. We mix everything, put it in the refrigerator, while we are doing the filling and breading.

Green twigs must first be washed with cold water and pat dry with a dry cloth so that there is no excess liquid. Finely chop the fresh herbs, mix it with butter. Mix well, transfer to a plastic bag, form a sausage from the filling and send it to the freezer. The thinner the sausage from the filling, the less time it will take to solidify it. We ship for 15 minutes.

At this time, prepare the breading. Beat the eggs in a deep bowl. Sift the flour into the second bowl, fill the third with crumbs crumbs

To grind meat, I recommend dampening your hands in cold water so that it is not sticky to your hands. We make tortillas from minced meat. On the cakes we lay out the pieces of the filling. We wrap and form beautiful cutlets.

To complete the formation of cutlets, they need to be breaded. For this, chop the cutlet in flour. Then in a whipped and salted egg.

After the egg, roll in breadcrumbs. But, for this type you need to do a double breading, so after the crackers we again send the cutlet to the egg.

And again, return to the breadcrumbs. Such a breading allows you to maintain the shape and all the butter inside.

Frying this type of cutlets is no different from the classic version. For deep fat, heat the vegetable oil over high heat. Dip the cutlet in deep fat and quickly fry.

Put the fried cutlets on a baking sheet and bake for 15 minutes at 180 degrees Celsius.

Delicious cutlets are ready! Bon Appetit!

Chicken Kiev fillet with cheese

Chicken Kiev is a very tasty and unforgettable juicy dish, which is prepared on special occasions! And if you experiment with the filling, you can only embellish them even more. I want to share with you a delicious recipe for cutlets with cheese filling!

Required Products:

  • Chicken fillet - 500 gr.
  • Butter - 100 gr.
  • Hard cheese - 100 gr.
  • Soy sauce - 100 ml.
  • Garlic - 2 cloves
  • Greens - a bunch
  • Chicken eggs - 2 pcs.
  • Flour - 150 gr.
  • Breadcrumbs - 150 gr.
  • Salt - a pinch
  • Pepper to taste
  • Wooden skewers (toothpicks)

Cooking progress:

Peel the fillet from the skin and veins. Separate a small portion of the fillet from the larger. We spread it on a durable cling film, on top we also close it with a film. We beat off the fillet with a kitchen hammer. We need a film so that the meat does not tear during beating.
Soaked pieces soaked in soy sauce.

Next, let's get stuffed. To do this, in a bowl, mix the butter, grated hard cheese, peeled and finely chopped garlic and chopped herbs. All mix thoroughly, form a sausage, wrap in cling film and send for 15 minutes to the freezer.

The next step is to prepare containers for breading. Sift the flour into the first bowl, break the eggs into the second, mix them well into a homogeneous emulsion, and pour the breadcrumbs into the third bowl.

Then, we take out the filling from the freezer, cut the sausage into small pieces so that it is convenient to wrap it.
By the way, most of the breast must be cut along the entire length with a thickness of about 0.5 cm. We rub it with a mixture of pepper and salt. We will wrap a cutlet in it.

But first you need to take the beaten portion of the fillet, put a piece of cheese filling on it, and wrap it well.
Then wrap a small cutlet in most of the fillet. We wrap it very tightly and look through so that there are no gaps anywhere, so that the filling does not leak out during frying.

We fix the cutlet with a wooden skewer and send it to the freezer for 10 minutes. This is necessary so that the meat freezes a little and does not exactly creep into the pan.

Next, we get the semi-finished products and start to pan.

First, roll in flour, then dip in the egg and finally roll in breadcrumbs. If you want the breading to be more dense and crispy, it’s better to dip the cutlet in the egg again and then roll it well in breadcrumbs.

We fry in the same way as regular cutlets, until a light brown shade.

Serve with vegetables, various cereals, as well as pasta! Cook with pleasure! Bon Appetit!

Watch the video: Chicken Kiev - Crispy Chicken Breast Stuffed with Garlic Butter Sauce - How to Make Chicken Kiev (April 2020).