Chicken Kiev

Chicken Kiev

Category: Meat dishes

Ingredients
boneless chicken fillet
butter with herbs, salt, pepper and garlic
flour
egg
breading (crackers)

Cooking method

• Cut the chicken breast on the bone lengthwise, but not completely, open it like a book and beat off the meat properly with a hammer. Mix the butter with chopped herbs (dill + parsley), garlic, passed through a garlic press, salt and pepper. Put in the freezer until ready to use. Prepare three plates with breading - flour, egg (pepper, salt), breadcrumbs. Put a piece of butter in the fillet and wrap tightly, starting from the bone. Dip the finished twist in flour, egg and crackers in turn. Put in the freezer for 10 minutes and repeat the breading again. Then we fry - who is deep-fried, I fry in an air fryer for 20 minutes at 180 degrees. The device was preheated for 3 minutes (as it should be according to the instructions).
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Anastasia, thank you for the detailed master class!

Anastasia, thank you for the detailed master class!

Elena, to your health!

[Anastasia]

Anastasia, Thank you so much! Now I will know how to properly cook a Kiev cutlet! I will definitely do it and report back! I take it to bookmarks.

Nastya, how can you cut the breast in half?

[Anastasia]

Anastasia, thanks for the recipe! Always wanted to cook right! But there is still a question, but how to make sure that the butter is not absorbed into the meat, but flows out when you cut the cutlet (if only you do it with butter)?

(y) I cooked for Christmas, I really liked it .... and how beautiful.
I Nastya had no idea that I could stuff something else.

[Anastasia]

Anastasia, thanks for the recipe! Always wanted to cook right! But there is still a question, but how to make sure that the butter is not absorbed into the meat, but flows out when you cut the cutlet (if only you do it with butter)?

In general, in the councils everywhere they write that the oil must be frozen strongly when the ovals are formed and then wrapped. And then, when the cutlet is breaded, it is also placed in the freezer for 10 minutes so that the breading seizes and the cutlet does not fall apart when frying. I think that it is the freezing that helps the oil not to be absorbed anywhere.

Nastya, how can you cut the breast in half?

Lena, I don't know, to be honest. I cut it somehow, as the inspiration suggested. The main thing is that after cutting it decomposes like a book and then it becomes a large area, which allows you to wrap butter.

[Catwoman]

Catwoman, before doing the first time I watched the video, there are very well filmed.

Fine! I always fried, now I will cook in AF.

They were puzzled, but how to spread it exactly? Girls, but where is the video? Poke me, huh?

🔗

Fine! I always fried, now I will cook in AF.

Cook to your health! If there is a sprinkler for vegetable oil, then you can sprinkle a little on top - this will make the cutlets rounder! I have a Misto spray - just the right one for the dishes from the air fryer.

They were puzzled, but how to spread it exactly? Girls, but where is the video? Poke me, huh?

In fact, everything is simple with these cutlets - here I also did it for the first time, but everything turned out somehow by itself. And earlier I also thought - after all, a restaurant dish is probably hard to do.

Great recipe, thanks !!! I have a cousin, I hope it will work out too if I dare to cook

! I have a Misto spray - just the right one for the dishes from the air fryer.

And mine is idle. I don’t understand this thing sprinkles with fog, everything around is in this misty oil ...