Kyiv cutlet with a secret ingredient: how to make sure that the oil does not leak out

The perfect Kyiv cutlet has a golden and crispy crust on top and delicate butter inside. It should be soft enough, but not leaky – that's the whole point of the flavor. And if until now you could taste this dish in expensive restaurants, now you can easily prepare it at home.

The recipe is published on iryna.sedneva's Instagram page.

This technique involves adding semolina to the ground meat. It binds the minced meat together, making it whole and preventing the oil from coming to the surface. In addition, the cutlet is rolled in a multilayer batter on top.

Ingredients:

• chicken fillet - 1 kg
• butter - 250 g
• cream - 80 ml
• semolina - 4 tbsp
• breadcrumbs - 300 g
• garlic - 3-4 cloves
• dill - a bunch
• flour for breading
• eggs - 4 pcs. (1 for the minced meat and 3 for the coating)
• water - 4 tbsp
• salt - to taste

Method of preparation:

1. Beat the chicken fillet in a blender until smooth.

2. Add 1 egg, cream, semolina, salt to taste. Mix everything well.

3. Mix soft butter with chopped herbs and garlic.

4. Form a 15-20 cm layer of minced meat with wet hands. Put a block of frozen butter on top and carefully close it on all sides.

5. Dip the cutlet first in flour, then dip it in a mixture of egg and water, then in breadcrumbs, then in egg and breadcrumbs again. In this batter, the oil has a minimal chance of spilling out.

7. Carefully immerse the cutlet in hot deep fat with sunflower oil and cook until golden brown for 6-7 minutes. If the cutlet is not completely immersed in oil, turn it over.

8. After deep-frying, place on a baking sheet and put in a preheated 180-degree oven for 15 minutes.

9. Remove and serve with fresh vegetables.