Chicken Kiev, which is a beaten chicken fillet with butter inside, can rightfully be called a restaurant dish, since, alas, it cannot be prepared without special skills.
But don’t be upset: expert of the online publication “BelNovosti”, chef Yulia Arkhipova shared several subtleties – using them, you will have no trouble preparing an exquisite treat at home.
Cut the fillet correctly
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 make a uniform rounded flatbread – this will make it easier to form the cutlets. Use cling film to wrap the fillet to prevent breaks.
Make "green oil"
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 out of the butter).
Once the filling is ready, place it in the freezer.
Wrap the cutlet correctly
Place frozen butter in the middle of each fillet and cover the butter with a small fillet. Carefully form an oblong patty, rolling it as if 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 to remove excess moisture. After that, dip the cutlets in sifted flour, then in eggs and breadcrumbs.
Expert: Julia Arkhipova
