Kiev chicken fillet cutlets classic in a frying pan

Step-by-step cooking

1. Step 1:

   

   How to make classic Kiev cutlets from chicken? Prepare the necessary ingredients. Greens can take a mix: dill, parsley or one thing. Take butter directly from the refrigerator, you do not need to get it in advance. I have two halves of chicken breast. Wash the meat in advance and dry it.

2. Step 2:

   

   Pick the greens, rinse, dry and finely chop.

3. Step 3:

   

   Mix chopped fresh herbs with cold butter. Divide the resulting green oil into as many parts as you plan to make chops (I got five). Roll into oval pieces. If you have time, put the pieces of butter in the freezer for 30 minutes.

4. Step 4:

   

   Cut each chicken fillet across the fibers into 2 or 3 parts. Basically, two Kiev-style cutlets are obtained from one fillet. I got four straight ones and one of the scraps.

5. Step 5:

   

   Beat off each fillet so that it is softer and juicier. Season with salt and pepper on each side.

7. Step 6:

   

   Remove the cold green butter from the refrigerator, put it on the fillet from the edge. Roll up the roll, squeezing the edges so that the oil does not leak out when frying.

8. Step 7:

   

   Press each cutlet tightly with your hand so that they do not turn around when frying.

9. Step 8:

   

   Beat the eggs in a bowl. Alternately, put each piece into the egg mixture, then into the breadcrumbs, evenly crumbling each cutlet. Then again into the egg mixture and into the breadcrumbs.

10. Step 9:

    

    Fry the prepared cutlets in a large amount of oil (at least so that half of the cutlets are in oil) until cooked over medium heat. Serve the cutlets hot, with any side dish.