Classic Kiev Cutlets

Description

Classic Kiev cutlets. One of those origin stories that will never cease to spark debate. It’s one of the dishes embraced in international culinary practice. Not as widely recognized as beef stroganoff, of course, but enough for it to be known at least in part by international memory. And, of course, the main attraction of all Soviet restaurants and a la russe establishments around the world. The classic recipe can be slightly adjusted by using Japanese panko breadcrumbs and incorporating butter for the filling, following the method used in the sauce for Burgundy snails.

Ingredients

• Butter - 4.9 oz
• Poultry - 1⅕ kg
• Parsley - 0.7 oz
• Salt - ½ spoons
• Chicken Egg - 2 pieces
• Milk - 3 fl oz
• Wheat Flour - 2.1 oz
• Breadcrumbs - 4.9 oz
• Vegetable Oil - 10 fl oz

Step by Step guide

Step 1

Prepare the chicken by separating it into two breast fillets along with the shoulder bone of the leg. Remove the skin. Place the fillets with the inner side facing up, make cuts from the center lengthwise on both sides, and lay the halves open to accommodate the filling, then gently pound them flat. Trim the white tendons to prevent the cutlets from shrinking.

Step 2

In a bowl, combine the chopped parsley, oil, and salt, mixing thoroughly until you achieve a smooth consistency. Divide the mixture into two parts, shape them, and place them in the freezer for 3–5 minutes. Then, place the mixture on the fillet, tightly wrap the patty, and return it to the freezer for another 3–5 minutes.

Step 3

In a bowl, combine the eggs and milk and whisk together. Dredge the patties in flour, then dip them in the egg mixture. Next, coat them in breadcrumbs, then dip them back in the egg mixture, and finally coat them again in breadcrumbs. Gently press down.

Step 4

Pour oil into a deep fryer and heat it to 392°F. Preheat the oven to 392°F. Fry the patties in the hot oil until golden brown (about 5 minutes), then finish cooking in the oven for 10 minutes. Before serving, blot with a paper towel.

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