Kyiv Cutlets with Herbs

Main Dishes | Ukrainian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Kyiv Cutlets with Herbs

Ingredients

Butter - 5.3 oz
Chicken fillet - 8 pieces
Chopped Green Onions - 2 tablespoons
Chopped Green Onions - 2 tablespoons
Garlic - 1 head
Chocolate eggs - 6 pieces
Wheat Flour - 10.6 oz
Breadcrumbs - 17.6 oz
Salt - to taste
Ground Black Pepper - to taste
Vegetable Oil - 8 fl oz
Vodka - 3 fl oz

Step by Step guide

Step 1

Filling. Take the butter out in advance and soften it to room temperature. Mix the butter with finely chopped dill and cilantro, crushed garlic, salt, and pepper. Wrap in plastic wrap, forming a log. Place in the freezer. Allow to freeze.

Step 2

Meat. Cut off the small fillet. Turn the main part of the fillet inside out, cover with plastic wrap, and pound it. Be very careful not to tear the fillet. Season with salt and pepper. Do the same with the small part of the fillet.

Step 3

Take the herb butter out of the freezer and cut it into pieces. Place a small piece of butter on the edge of the pounded fillet. Cover the butter with a piece of the small fillet. Wrap the butter, trying to seal it with the fillet from all sides.

Step 4

Breading. Take three containers. Pour flour into the first; beat the eggs in the second, adding salt and pepper; place breadcrumbs in the third. Dip the formed cutlets in flour on all sides, then in the egg mixture, and then coat in breadcrumbs. Repeat these steps 3 times. The last layer of breadcrumbs should be pressed tightly. Afterward, place the cutlet in the freezer for 15–20 minutes.

Step 5

For frying, take a thick-bottomed skillet, pour in the vegetable oil and vodka, and mix (the vodka will prevent the cutlet from absorbing too much oil). The oil level should reach halfway up the cutlet. Heat the oil, place 2–3 cutlets in it, and fry until a golden crust forms. Remove the fried cutlets from the oil, dab with a paper towel, and place on a baking sheet lined with parchment paper. Put in the oven preheated to 338°F for 7–10 minutes.