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Chicken – Kiev

Ingredients

Scale
  • 0 Vegetable oil
  • 1 Eggs
  • 1 Wheat flour
  • 30 Butter
  • 1 Bunch of dill
  • 1 Garlic
  • 1 Ground black pepper
  • 3 Salt
  • 130 Chicken
  • 1 Parmesan cheese
  • 25 Panko crumbs

Instructions

  1. Chicken breasts flattened and repel the hammer for meat. Salt and pepper. In the middle of the breast Put butter, fine-cut garlic, dill and grated parmesan cheese.
  2. Wrap so that all edges were closed.Zapaniruyte cutlet in flour, then in egg, breaded in panko, again in the egg and panko.
  3. Ready cutlet Transfer to a tray and keep in the refrigerator for at least 20 minutes or until the right moment.Before serving, chop, without defrosting, fry in oil and bring to readiness in the oven at 180 degrees for 15-20 minutes.Put on a plate ready cutlet next hot mashed potatoes.
  4. Garnish with parsley and salad leaves. The heated sauce served separately.