What is the secret to the perfect Chicken Kyiv

Chicken Kyiv is a real cult dish. Most often, it is cooked with the bone, but it can be difficult to do at home. You can use ordinary fillet. This technique also has its own secrets and subtleties to make the dish really tasty and exquisite.

Famous Ukrainian chef Volodymyr Yaroslavskyi shared a simple idea for making a Chicken Kyiv with chicken fillet. It was posted on his Instagram page.

The expert first fries the cutlets in breading and then bakes them in the oven for a few minutes so that the butter inside is of the perfect consistency.

Ingredients:

• fillet - 60-80 g
• butter - 15 g
• herbs - 2 g
• breadcrumbs
• egg for breading
• flour
• oil for frying
• bread (in this case, buckwheat) - it should be dried separately in advance and finely chopped (this is important for the breading to be dense).

Method of preparation:

1. Divide the fillet.

2. Chop the dill (you can also use other herbs), cut the butter into pieces, and roll them in the herbs.

3. Put the resulting oval pieces in the freezer.

4. Beat off the meat. It is easier to roll it in this form.

5. Put the butter with dill on top and roll it up.

6. Put the finished dish in the freezer for a while to set.

7. Mix 2 eggs with 2 tablespoons of water and beat thoroughly with a fork.

8. Coat the frozen cutlets first in flour, then in eggs, then in breadcrumbs, then in eggs, and then in breadcrumbs again.

9. Fry at 180 degrees until golden brown.

10. Then place in the oven until oil bubbles appear on the surface, which means that it has boiled inside and the cutlet is ready. This process takes 5-6 minutes.

11. Serve the finished cutlet with mashed green peas.