Usuba
Chicken Kiev with butter and parsley
Tender chicken fillet with a butter and parsley filling, coated in a double breading and deep-fried. A dish with a crispy golden crust and juicy meat inside — a classic of international cuisine.
- Total
- 30 min
- Standard serving
- 510.4 g
Ingredients
Total 9
Instructions
- 1
Step 1
Cut the chicken to get two breast fillets with the shoulder bone on the leg. Remove the skin.
Place the fillet with the inner side up. Make a cut from the center along both directions, open the halves so that the filling fits inside, and carefully pound it.
Trim the white tendons so the cutlets don't shrink when frying.
- 2
Step 2
In a bowl, mix the chopped parsley, butter and salt. Mix thoroughly until smooth.
Divide the mixture into two parts, shape it, and place it in the freezer for 3–5 minutes.
Place the butter filling on the fillet and wrap the cutlet tightly. Put it back in the freezer for 3–5 minutes.
- 3
Step 3
In a bowl, combine eggs and milk, beat with a fork or whisk.
Coat the cutlets in flour, then in the egg mixture. Coat in breadcrumbs, then in the mixture again, and then in breadcrumbs once more. Gently press the breadcrumbs.
- 4
Step 4
Pour vegetable oil into a deep fryer container and heat to 200 °C. At the same time, preheat the oven to 200 °C.
Deep fry the cutlets until golden brown, about 5 minutes.
Transfer the cutlets to the oven and cook until done for 10 minutes.
Before serving, blot the cutlets with a paper towel to remove excess oil.
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