|1.||Chicken fillet||1 PC.|
|4.||Butter Filling||40 Column|
|5.||Garlic Filling||1 clove|
|6.||Dill Filling||30 Column|
|7.||Gouda cheese Filling||20 Column|
|8.||Paprika Filling||0.25 Tsp|
|9.||Salt Filling||1 pinch|
|10.||Black pepper Filling||1 pinch|
|11.||Flour Breading||200 Column|
|12.||Chicken egg Breading||2 PC.|
|13.||Breadcrumbs Breading||300 Column|
|14.||Vegetable oil Breading||for frying|
1 . Stage
Divide the chicken into two parts, and then cut another lengthwise. You should get 4 pieces. Beat the mint with a hammer, salt and pepper on both sides.
2 . Stage
Mix soft butter with salt, pepper, garlic and chopped herbs. Stir until smooth and divide into 4 parts.
3 . Stage
On each piece of meat put flavorful butter and a piece of cheese.
4 . Stage
Roll tightly so that there is no gap.
5 . Stage
Beat eggs with salt and pepper, pour flour and breadcrumbs into different plates. Roll the patties in flour, then in the egg and breadcrumbs, repeat the eggs and breadcrumbs again.
6 . Stage
Fry the cutlets on all sides in a large amount of oil until they are rosy, then bake in the oven for another 10 minutes at 200 degrees .. Serve hot.
7 . Stage
8 . Stage
Kiev cutlet with cheese and butter is fragrant, tender inside and crispy on the outside, the filling makes the meat juicy and flavorful. Cooking such cutlets is not too difficult, they are perfect for any side dishes, vegetables or as an independent dish just with bread. Be sure to bake a little more in the oven so that the patties are probably baked inside.